Makes: 6 to 8 servings
Time: About 1 hour
The New England take on cobbler, slumps have fruit fillings that are cooked on the stovetop before the topping is added, so they’re extra-jammy with concentrated fruit flavor. They’re equally simple, delicious, and fabulous with ice cream.
1. Heat the oven to 375°F. Combine the cranberries, ½ cup of the sugar, ½ cup water, and the orange zest in an ovenproof skillet over medium heat. Bring to a boil, stirring to dissolve the sugar, then remove from heat.
2. Put the flour, baking powder, salt, and remaining cup sugar in a food processor and pulse once or twice. Cut the butter into ¼-inch cubes, then add it to the mixture and pulse for a few seconds until it’s just combined; you should still see bits of butter. Use a fork to gently mix in the eggs and vanilla, and don’t worry about the dough being perfectly smooth. (If you don’t have a food processor, you can make this topping entirely by hand with a fork or pastry cutter.)
3. Drop the dough in heaping tablespoons, spaced as evenly as you can, over the berry mixture and transfer the skillet to the oven. Bake for 15 minutes, then cover loosely with aluminum foil to allow the dough to steam. Bake for another 10 minutes or so, until the berries are bubbling. Serve hot, warm, or at room temperature.
APPLE-MAPLE SLUMP Real maple syrup is a must, as always: Core and slice 2 pounds of apples (6 to 8) and substitute them for the cranberries. Substitute ½ cup maple syrup for the sugar in the apple mixture and omit the orange zest. Cook the apples until soft before topping with the dough and baking.
CHERRY-ORANGE SLUMP Fresh-squeezed, please: Use 6 cups pitted sweet cherries in place of the cranberries. Instead of water, use orange juice.