Blackberry Slump
4.0
(6)
This recipe was created by chef Geraldine Ferraro of the Four Swallows Restaurant on Bainbridge Island in Washington. It's part of a special menu she created for Epicurious's Wine.Dine.Donate program.
Recipe information
Yield
Makes 10 servings
Ingredients
For crumb topping
For cake
Preparation
Make crumb topping:
Step 1
In food processor, pulse flour and sugar until combined. Add 4 pieces butter and pulse until incorporated. Continue adding several pieces butter and pulsing until all butter is incorporated and mixture resembles coarse meal with some small (roughly pea-size) butter lumps. Transfer to medium bowl and chill 30 minutes.
Make cake:
Step 2
Preheat oven to 375°F. Butter and flour 9- by 13-inch glass baking dish.
Step 3
In medium bowl, whisk together flour, baking powder, and salt. In medium bowl, whisk together melted butter and wine.
Step 4
In bowl of electric mixer fitted with paddle attachment, beat together eggs, sugar, and vanilla on medium speed until light and fluffy, about 2 minutes. Reduce speed to low and beat in flour and butter mixtures alternately in batches, beginning and ending with flour mixture, for 5 batches total.
Step 5
Pour batter into prepared pan and top with blackberries, then cover with crumb topping, pressing down lightly to seal in blackberries. Bake slump until top is golden brown, about 1 1/2 hours. Transfer to rack and cool 20 minutes. While still slightly warm, spoon into individual bowls and top with vanilla ice cream.
