We cut the recipe in half and made this for 4. It turned out wonderful. This was easier to make than it looks. We couldnt find frozen sour cherries, so we used an anti-oxidant mix of cherries and berries. I would adjust the sugar amount based on the sweetness of the fruit next time. It was a little sweeter than I expected (because I used more berries). This is a keeper and I'm excited about trying it with different kinds of fruit.
Sour Cherry-Fruit Slump
From EatingWell: June/July 2006
A slump (sometimes called a grunt) is a cobbler with light, puffy steamed dumplings, rather than browned biscuit dough, on the top. This variation calls for tart “pie” cherries as well as an assortment of sweeter summer fruit (berries and plums) to round out the flavor and brighten the sour-cherry color. Recipe by Nancy Baggett.
3 Reviews for Sour Cherry-Fruit Slump
I also made this for the first time. It came out totally different than I expected, but it tasted really great! It's simple and still good, ideal as evening snack. Super!
We tried this for the first time over Thanksgiving and this is now the "go to" dessert for holidays. It's a cinch to make but tastes totally decadent. Make sure you use a deep enough pan so the tops don't push against the lid.
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