Mixed Berry Slump
Prep time
Cook time
Total time
You can decide to serve it with a dollop of vanilla yogurt or ice cream. I actually prefer to prepare it as a vegan recipe, substituting the non-dairy milk and coconut oil for the milk and butter.
: dessert, breakfast, vegetarian, easy
Serves: 6-9 servings
  • Fruit Ingredients
  • 4 cups blackberries, red or black raspberries, blueberries or strawberries
  • ¼ cup sugar
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon cornstarch
  • 1 teaspoon lemon zest
  • 2 tablespoons peach schnapps, optional
  • Topping Ingredients
  • 1 ¼ cups flour
  • 1¼ teaspoons baking powder
  • ¼ teaspoon salt
  • ¼ cup sugar
  • ¾ cup milk
  • 4 tablespoons butter, room temperature
  1. Set aside one cup of berries. In a large bowl, gently toss three cups of berries, sugar, lemon juice, cornstarch, zest and schnapps. Spread in a buttered 8” x 8” baking dish.
  2. In a medium bowl, whisk the flour, baking powder, salt and sugar. Cut in the butter with a pastry cutter, fork or your fingers. Stir in the milk. Scoop the mixture over the berries, top with remaining one cup of berries. Bake in a preheated 375ºF oven for 45-50 minutes, until golden.
  3. Allow to rest for 10 minutes before serving. Serve with a dusting of powdered sugar or vanilla ice cream.
Recipe by phoebe's pure food at https://www.phoebespurefood.com/mixed-berry-slump/