Slomp
A warm, fruity crumble with a sweet, buttery topping that pairs beautifully with cream; perfect for cozy gatherings and fruit lovers alike.
Ingredients
Instructions
- In a deep baking dish, sprinkle the cup of sugar over the frozen rhubarb or berries and stir to coat all the fruit.
- Mix the flour, baking powder, remaining sugar, and salt in a bowl, then add the melted butter and stir until crumbly.
- Pour the topping mixture over the fruit in the baking dish and spread evenly on top.
- Bake at 350°F (175°C) for 45 minutes until the topping is golden brown and the fruit is bubbly.
- Serve hot, topped with cream.
Tips & Substitutions
For a variation, try using fresh berries instead of frozen rhubarb for a different flavor profile. If you want a bit of crunch, consider adding oats to the topping mixture. Ensure the fruit is well-coated with sugar to balance the tartness. You can also substitute half of the flour with almond flour for a nutty flavor. This recipe is similar in spirit to American recipes that emphasize fruit desserts.
Serving Suggestions
Serve the Slomp warm, topped with a dollop of freshly whipped cream or vanilla ice cream for added richness. It pairs beautifully with a cup of coffee, making it a delightful dessert after a hearty meal. For a complete brunch experience, consider serving it alongside the Heath Brunch Coffee Cake to delight your guests.
Storage & Reheating
Leftovers can be stored in an airtight container in the refrigerator for up to three days. To reheat, place individual portions in the microwave for 30-60 seconds or bake in a preheated oven at 350°F (175°C) for about 10 minutes until warmed through. This dessert is best enjoyed fresh but can be reheated effectively.
Nutrition & Diet Analysis (per serving)
Each serving of Slomp contains roughly 124 calories, with 2g protein, 27g carbohydrates, and 2g fat. It is an excellent source of vitamin C (22% of the Daily Value), and a good source of calcium. Note that it is relatively high in sodium, at 1518mg per serving (66% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh rhubarb instead of frozen?
Yes, you can use fresh rhubarb. Just chop it into small pieces and toss it with sugar to release some moisture before baking. Fresh fruit will yield a slightly different texture but will still be delicious. Make sure to adjust the sugar based on the tartness of the rhubarb.
What should I do if my topping is not browning?
If the topping isn't browning after the recommended baking time, you can broil it for a few minutes. Keep a close eye on it to prevent burning. The broiler will help achieve that golden color while ensuring the fruit remains bubbly and warm.
How can I make this recipe gluten-free?
To make this Slomp gluten-free, substitute regular flour with a gluten-free all-purpose flour blend. Ensure that the baking powder is also gluten-free, as some brands may contain gluten. The texture may vary slightly, but it should still turn out delicious!
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).