Cherry Plum Slump

Once fresh fruit season in Adams County begins, it seems like there is a new fruit or veggie ready to enjoy each week. We loved every moment of strawberry and rhubarb season, and now we are so excited to be enjoying fresh from the orchard cherries and plums! We made this cherry plum slump, a recipe from Boyer Nurseries and Orchards to celebrate the season.

A slump is sort of like a cobbler – fresh fruit topped with homemade biscuits. For a slump, everything is cooked – not baked – together in one dish, we used a cast iron skillet.  The recipe starts with delicious, fresh cherries and plums, mixed with a bit of sugar and water and cooked down slightly. That mixture is topped with sweet and cinnamon-y homemade biscuits. The mixture is covered and cooked on the stovetop until the biscuits are done, the fruit is thickened and everything is perfectly combined. We loved this dessert served warm and topped with vanilla ice cream.

You can buy in-season cherries and plums, as well as lots of other fresh produce at any of Adams County’s countryside markets or farmers markets. If you give this recipe a try, make the experience even more fun, by picking your own cherries at Boyer Nurseries and Orchards to use in the recipe!

Cherry Plum Slump

Recipe from Boyer Nurseries and Orchards ‘ From Tree to Table’

2 cups plums, sliced and pitted

1 cup cherries, pitted

3/4 cup sugar

3/4 cup all-purpose flour

1 teaspoon baking powder

1 teaspoon ground cinnamon

3 tablespoons butter

1/3 cup milk

In a 3-quart saucepan, combine fruit, 1/2 cup of the sugar and 3/4 cup water. Bring to boil, reduce heat. Meanwhile, for dumplings, stir together flour, 1/4 cup remaining sugar, baking powder, cinnamon and 1/8 teaspoon salt. Cut in butter to resemble coarse crumbs. Add milk, stirring just to moisten. Spoon dough in 6 mounds atop hot filling. Cover and simmer about 15 minutes or until a toothpick inserted in the dumplings comes out clean. Makes 6 servings.

Recipe note: Serve warm with ice cream if desired.

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