No need to turn on the oven to make this week’s recipe — you cook this “twice-removed cousin of the cobbler family” entirely on the stovetop. Posting date is July 29!
Sour Cherry Slump
Author: Matt Lewis & Renato Poliafito
Yield: 8 servings
Ingredients
For the biscuit topping
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 2 tablespoons unsalted butter, melted and cooled
- ½ cup sour cream
- Raw sugar for topping (optional)
For the Sour Cherries
- 2 pints sour cherries, pitted and drained
- ½ cup firmly packed dark brown sugar
- 3 tablespoons sugar
- 1 tablespoon fresh lemon juice
- Grated zest of 1 lemon
- Whipped cream or vanilla ice cream to serve
Instructions
Make the biscuit topping
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. With a wooden spoon, stir in the melted butter and mix until combined. Add ¼ cup of the sour cream and stir. Add a few heaping tablespoons of the remaining sour cream, stirring between each addition, until the dough feels wet. You may end up using slightly less than the ½ cup of the sour cream. Set aside while you prepare the sour cherries.
Make the sour cherries
- In a well-seasoned 8-inch or 8 ½-inch cast-iron skillet, gently combine the cherries, sugars, 3 tablespoons water, the lemon juice, and lemon zest.
- Cover the skillet with a lid or a piece of tight-fitting foil and bring the mixture to a rapid boil over medium heat.
- When the mixture reaches a boil, remove the skillet from the heat and scoop heaping tablespoons of the biscuit topping over the cherries, covering as much surface area as possible. If using, sprinkle the top with raw sugar. Cover the skillet tightly and return it to low heat. Cook for about 15 minutes. Do not remove the lid. After 15 minutes, check the topping for doneness; it should be dry to the touch. (The topping will not brown the way it would in an oven.)
- Serve the slump hot from the pan.
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