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Blackberry-Ginger Slump with Rosemary Dumplings

A Blackberry Ginger Slump With Rosemary Dumplings in a yellow pot with scoops of vanilla ice cream
The combination of sweet blackberries and spicy ginger is a winner, especially topped with dumplings perfumed with just a hint of rosemary. The fact that they slump down into the softened fruit is all part of the vintage charm.
Emily and Matt Clifton

Prep 35 mins
Cook 40 mins
Total 1 hr 15 mins
6 servings
495 kcal


For the dumplings

  • 2 cups all-purpose flour
  • 2 tablespoons granulated sugar
  • 1/2 teaspoon kosher salt
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 5 tablespoons (2 1/2 oz) very cold unsalted butter
  • 1 cup buttermilk kefir, or plain yogurt
  • 2 teaspoons minced fresh rosemary

For the filling

  • 6 cups fresh or frozen blackberries or other berries
  • 1/4 cup finely chopped candied (crystallized) ginger
  • 1 cup granulated sugar (use a little less if your blackberries are unusually sweet)
  • 1 teaspoon fresh lemon juice
  • 1 teaspoon lemon zest preferably organic
  • 1/2 cup water (only if using fresh berries)
  • 1/2 to 1 tablespoon turbinado sugar (optional)
  • Vanilla ice cream whipped cream, or clotted cream, for serving (optional)


Make the dumplings

  • In a large bowl, whisk together the flour, sugar, salt, baking powder, and baking soda. Cut the butter up into small pieces and add it in. Using your hands, a pastry cutter, or a fork, work the butter into the flour mixture until about half of it looks like coarse meal and the rest is left in pea-sized pieces.
  • Add the buttermilk and rosemary and stir until the flour is just moistened, while handling the dough as little as possible. Turn it out onto a sheet of plastic wrap, press it into a loose disk shape, cover it completely and refrigerate it while you prepare the filling.

Make the filling

  • Preheat the oven to 400°F (200°C) and set a rack in the middle.
  • In a 6-quart Dutch oven over medium heat, combine the blackberries, candied ginger, sugar, lemon juice, zest, and water (if using fresh berries). Bring the mixture to a simmer, reduce the heat to medium-low and cook, stirring occasionally, until the sugar melts and the berries release some of their juices, 3 to 5 minutes.
  • Remove the dough from the refrigerator and, using your hands or a spoon, tear off 2-inch (5-cm) chunks and evenly distribute them over the top of the fruit. Sprinkle the turbinado sugar evenly over the top, if using.
  • Place the Dutch oven in the oven and bake until the top turns light golden brown, 20 to 30 minutes.
  • Remove from the oven and allow it to cool for 15 minutes before serving. Serve warm with a scoop of vanilla ice cream, a dollop of whipped cream, or a drizzle of clotted cream.


What are the differences between a crisp, crumble, cobbler, and buckle?

Ok, so we're all clear on what a slump is, right? But what about the rest of them? 
First, let's consider how they're similar: All of them are 1.)  fruit desserts that are 2.) baked in a dish 3.) with some sort of a topping.
Now, for the differences:
  • A crisp is crowned with a sweet, streusel-like topping that's specked with oats, nuts, or, sometimes, both.
  • A crumble is the kissing cousin of a crisp. At its core, it's a crisp without oats or nuts. (See, the nuts and oats make a crumble crisp, hence a crisp's name.)
  • A cobbler is topped with mounds of homey drop-biscuit dough that have been sprinkled with sugar.
  • A buckle, the sweet old lady of the group, is a single-layer cake whose batter is studded with berries or chopped fruit. Where does the name come from? Well, as the dessert bakes, the fruit sinks giving the dish a dimpled or buckled look.