Don’t let the name fool you—this stovetop dessert might be called a “slump,” but it’s a true comfort classic you’ll want to return to again and again. Think of it as a close cousin to cobbler, but without ever turning on your oven. That’s right—this fruity beauty steams to perfection right on the stovetop, making it ideal for those hot days when you still crave something warm and satisfying.
Juicy blackberries simmer with citrus and spice while a fluffy, biscuit-like topping cooks gently under a sealed lid. The result? Sweet, syrupy berries beneath tender dumpling-style biscuits. Top it off with a scoop of vanilla ice cream, and you’ve got a rustic dessert that’s as nostalgic as it is delicious.
Ingredients for Stovetop Blackberry Biscuit Bake
Biscuit Topping
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1 1/2 cups all-purpose flour (190 g)
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1/2 teaspoon kosher salt (2.5 g)
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2 tablespoons granulated sugar (25 g)
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1 teaspoon baking powder (4 g)
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1/2 teaspoon baking soda (2 g)
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1/3 cup cold unsalted butter, cubed (75 g)
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1 cup cold buttermilk (240 ml)
Blackberry Filling
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2 tablespoons cornstarch (15 g)
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1/4 cup freshly squeezed lemon juice (60 ml)
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4 1/2 cups blackberries (about 675 g)
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1/2 to 2/3 cup granulated sugar (100–135 g, based on berry sweetness)
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1/2 teaspoon kosher salt (2.5 g)
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1/2 teaspoon ground cinnamon (1 g)
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1/4 teaspoon ground cardamom (0.5 g)
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Zest of 1 large lemon
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2 teaspoons vanilla extract (10 ml)
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Vanilla ice cream, for serving
How to Make Stovetop Blackberry Biscuit Bake
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In a mixing bowl, whisk together the flour, salt, sugar, baking powder, and baking soda to begin preparing the biscuit topping.
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Add the cold butter and work it into the dry mix using your fingers or a pastry blender until the texture resembles coarse crumbs with pea-sized bits.
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Pour in the cold buttermilk and stir gently until a soft dough forms. Do not overmix. Refrigerate the dough uncovered while you prepare the filling.
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In a small bowl or measuring cup, mix the cornstarch and lemon juice to create a slurry. Set aside.
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Place the blackberries in a large bowl. Sprinkle the sugar, salt, cinnamon, cardamom, and lemon zest over them. Gently toss to coat the berries.
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Add the lemon-cornstarch slurry and vanilla extract to the berries and toss again gently. Let the mixture rest for 10 minutes to release juices.
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Transfer the fruit and any accumulated liquid into a skillet measuring 11 to 12 inches (28 to 30 centimeters) in diameter with a tight-fitting lid. Set over medium-low heat and bring to a gentle simmer, stirring occasionally, for about 5 minutes, just until berries soften and juices begin to thicken. Remove from heat.
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Using a spoon, drop heaping portions (about 2 to 3 tablespoons / 30 to 45 grams each) of the chilled biscuit dough over the fruit filling.
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Cover the skillet with the lid and return to low heat. Steam the dumplings for 18 to 20 minutes without lifting the lid—this step is essential to properly cook the biscuits using the trapped steam.
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After 20 minutes, remove the lid and allow the slump to cool slightly for 10 to 15 minutes.
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Scoop generous portions into bowls and serve warm with a scoop of vanilla ice cream.
This stovetop blackberry dessert proves you don’t need an oven to bake up something heartwarming. The tart-sweet berries balanced with warm spices and topped with fluffy biscuit dumplings make this a must-try, especially when you’re looking for an easy summer dessert with a vintage feel. Just one bite with melting vanilla ice cream and you’ll see why this dish has stood the test of time—no matter how funny its name might sound.
