Blueberry Slump

Filling:

1 quart fresh blueberries or 3 10 to 12 oz. bags of frozen blueberries thawed and drained

3/4 cup sugar

2 teaspoons vanilla extract

juice from one lemon (approx. 2 tablespoons)

juice from one lime (approx. 2 tablespoons)

1 tablespoon fruit vinegar  

Topping:

1/2 cup all-purpose flour

3/4 cup yellow cornmeal

2 teaspoons baking powder

1 teaspoon ground cinnamon

1/2 teaspoon ground allspice

1/2 teaspoon salt

1/4 teaspoon ground nutmeg

1 1/2 cups milk

5 tablespoons unsalted butter

1 teaspoon vanilla extract

heavy cream or yogurt (optional)

Combine all filling ingredients in a medium bowl and set aside.

Combine the first seven topping ingredients, the flour through nutmeg, in a large bowl.

In a small saucepan, bring milk just to a boil over medium heat, stirring often to keep from sticking to the bottom of the pan. Add butter and vanilla extract and stir until the butter melts. Remove from the heat and add to the flour mixture. Mix with a spoon just until the milk is incorporated.

Bring the blueberry filling mixture to a boil over medium heat in a 10-inch skillet. As soon as the blueberries start to boil, spoon the topping by the tablespoon over the blueberries. Cover, reduce the heat to low, and cook for about 13 minutes. Remove from the heat and let cool for a few minutes.

Spoon some warm blueberry slump into a bowl and pour a little heavy cream or a dollop of yogurt on top.

Submitted by Cathy Burleson, Blessed Trinity Catholic Community, adapted from Chef Paul Prudhomme's Seasoned America cookbook