Food and Recipes Desserts Ginger-Plum Slump Recipe 3.0 (1) 1 Review The slump (sometimes called a grunt up North) is the stovetop version of a cobbler—and the only thing you'll want to make when it's too hot to turn on your oven. Believed to be a variation of an English steamed pudding, a slump is simmered fruit topped with pillowy, lightly sweet dumplings. Made in a large cast-iron skillet or Dutch oven, slumps are also a popular dessert to make on the campfire or grill. The fruit is cooked down in the skillet until sweet and syrupy, then topped with mounds of soft dough, and covered. As the fruit bubbles away, the dumplings bake and "slump" down, giving the dessert its name. By Southern Living Test Kitchen Southern Living Test Kitchen The Southern Living Test Kitchen has been publishing recipes since 1970, four years after the first issue of Southern Living Magazine appeared on newsstands. The Southern Living Test Kitchen team includes a team of professionals with deep expertise in recipe development, from pastry chefs and grilling experts to nutritionists and dietitians. Together, the team tests and retests, produces, styles, and photographs thousands of recipes each year in the state-of-the-art test kitchen facility located in Birmingham, Alabama. Southern Living's editorial guidelines Updated on May 10, 2021 Print Rate It Share Share Tweet Pin Email Photo: Photo: Victor Protasio; Food Styling: Chelsea Zimmer; Prop Styling: Mary Clayton Carl Jones Active Time: 25 mins Total Time: 55 mins Yield: 10 serves Ingredients Filling 1 cup water 1 cup granulated sugar 1 1/2 pounds ripe red plums, pitted and quartered 1 1/2 pounds ripe black plums, pitted and quartered 1 1/2 teaspoons minced fresh ginger Dumplings 1 3/4 cups all-purpose flour 3 tablespoons granulated sugar 2 teaspoons baking powder 1/2 teaspoon salt 3/4 cup whole milk 1/4 cup unsalted butter, melted Topping 1 cup heavy cream 3 tablespoons powdered sugar 2 tablespoons roughly chopped crystallized ginger Directions Prepare the Filling: Combine water and sugar in a 12-inch cast-iron skillet with lid over medium-high. Bring to a boil, stirring until sugar dissolves. Add plums and fresh ginger; cover skillet, and bring mixture to a boil. Reduce heat to medium-low, and simmer, covered, 10 minutes. Prepare the Dumplings: Whisk together flour, sugar, baking powder, and salt in a medium bowl. Add whole milk and melted butter, stirring until batter is combined and smooth. Remove lid from skillet, and drop rounded spoonfuls of batter evenly over ginger-plum mixture. (You should have 10 Dumplings, about 2 tablespoons each.) Reduce heat to low; cover skillet, and simmer until a wooden pick inserted in center of Dumpling comes out clean, about 20 minutes. Prepare the Topping: Combine heavy cream and powdered sugar in a medium bowl, and beat with an electric mixer on high speed until soft peaks form. Serve slump warm in shallow bowls. Top each serving with a dollop of sweetened whipped cream, and sprinkle with chopped crystallized ginger. Rate it Print