A slump’which is also called a grunt’is sort of like a cobbler, except you make it all on top of the stove, eliminating the need to heat up your oven on a warm day. To this one, we’ve added blueberries to the stone-fruit base, and bumped up the nutritional benefits of the dumpling topping with oats and whole-wheat flour.
Into a large bowl, cut each stone fruit into eight or 10 slices. Add blueberries, sugar, salt and lemon juice, and toss gently to combine.
Transfer fruit into a 10- or 12-inch (25- or 30-cm) Dutch oven, or saucepan with a tight-fitting lid. Simmer gently, uncovered, over low heat to melt sugar and get juices flowing, about two minutes. Remove from heat.
In another bowl, combine flours, oats, brown sugar, baking powder, baking soda and cinnamon; mix well. Add butter and, with fingertips, lightly mix into dry ingredients until mixture resembles coarse meal don't overmix.
Stir in buttermilk until dough just comes together it will be a bit wet and sticky.
Bring fruit back to a low simmer and, using a soup spoon, drop eight dumplings over the fruit. Cover and continue simmering, about 15 to 20 minutes or until dumplings are puffed and cooked through. Uncover, and allow the slump to cool slightly. Bring entire saucepan to the table and serve with a large spoon.
* If you don't have buttermilk, you can easily make it by adding 2 tsp (10 mL) vinegar to just under 1/2 cup (125 mL) low-fat milk. Let sit five minutes.
Per serving: 207 calories, 4 g protein, 7 g fat (4 g saturated fat), 35 g carbohydrates, 3 g fibre, 16 mg cholesterol, 152 mg sodium