Nectarine and Blueberry Slump
- 1 cup all-purpose flour
- 14 cup yellow cornmeal, plus (fine or medium ground)
- 2 tablespoons yellow cornmeal (fine or medium ground)
- 14 cup granulated sugar, plus
- 2 tablespoons granulated sugar
- 1 teaspoon baking powder
- 34 teaspoon kosher salt
- 12 teaspoon ground ginger
- 34 cup half-and-half
- 3 tablespoons unsalted butter, melted and slightly cooled
- 5 medium nectarines, pitted and cut into eighths (about 4 cups)
- 3 cups blueberries (about 1 1/2 pints)
- 2 tablespoons granulated sugar
- 2 tablespoons fresh lemon juice
- Stir together flour, cornmeal, sugar, baking powder, salt, and ground ginger in a large mixing bowl to combine, and break up any lumps.
- Mix half-and-half and melted butter together in a small bowl until evenly combined.
- Pour half-and-half mixture over flour mixture and stir until just combined (dough will resemble a cornbread batter).
- Set aside.
- For the filling:
- In another large bowl, gently fold nectarines, blueberries, sugar, and lemon juice together then transfer to a large straight-sided skillet.
- Cook over medium heat, stirring occasionally, until fruit starts to release some of its juice, about 6 minutes.
- Drop eight large dollops of batter over fruit mixture and reduce heat to medium low.
- Simmer, covered, until dumplings are cooked through and juices are bubbling, about 20 to 30 minutes.
- Remove the lid and continue cooking until dumplings are springy to the touch and no longer sticky, about 5 minutes more.
- Serve warm, drizzled with heavy cream.
flour, yellow cornmeal, yellow cornmeal, sugar, sugar, baking powder, kosher salt, ground ginger, unsalted butter, nectarines, blueberries, sugar, lemon juice
Taken from www.food.com/recipe/nectarine-and-blueberry-slump-307810 (may not work)