Sour Cherry-Fruit Slump
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 for EatingWell.
Make Ahead Tip: Best the first day, but will keep, covered, in the refrigerator for up to 2 days. Serve at room temperature or reheat to slightly warm in a 250°F oven or microwave.
Tips: Find frozen, canned and dried sour cherries at King Orchards, (877) 937-5464, kingorchards.com, and The Cherry Stop, (800) 286-7209, cherrystop.com.
Be sure to measure frozen cherries while still frozen, then thaw. (Drain juice before using.)
To pit sour cherries, squeeze them gently until the pit pops out.
Notes: Whole-wheat pastry flour is milled from soft wheat. It contains less gluten than regular whole-wheat flour and helps ensure a tender result in delicate baked goods while providing the nutritional benefits of whole grains. Find it in the baking section of the supermarket or online at King Arthur Flour, (800) 827-6836, bakerscatalogue.com.
A nonreactive pan--stainless steel, enamel-coated or glass--is necessary when cooking acidic foods, such as tomato or lemon, to prevent the food from reacting with the pan. Reactive pans, such as aluminum and cast-iron, can impart an off color and/or off flavor in acidic foods.
1 fruit, 2 other carbohydrates, 1 1/2 fat