This is the first time I have ever heard of a culinary slump in terms of a dessert topping. How about you? I know a good old English crumble. I know a cobbler. But slump, no.But I’ve learned now:
a slump is something like a light scone mix made with buttermilk but in our case, yogurt, spooned in dollops over the fruity mix. These swell, rise and turn golden while cooking but the rise turns into a slump! Buttermilk gives a light texture to scones, bread and cobblers but use light yogurt like I did and I’ll bet the texture is even lighter! Actually, the texture is probably more like cake than scone.
|pear and fig slump fresh out of the oven|
I really went for the ingredients, a combination of dried figs and apricots with fresh apples and pears sweetened with runny honey and brown sugar just to add to the mm factor. As we all know, Turkey does such wonderful dried fruits or kuru yemiş as they are called here, that any dessert using them will be moist and packed with flavour.
|pear and fig slump minus the slump|
I hopped off to my local aktar to buy the figs and he offered me these: they have been left to dry on the branch, hence the wrinkly rounded shape.
So here’s the recipe for this famous slump:
Pear and Fig Slump
from Woman&home Feel Good Food
(I made this recipe 1×1 1/2 for 8)
250g/9oz dried figs, apricots or prunes/kuru incir, kayısı, kuru erik
zest and juice 1 lemon
4 tbsp runny honey
2 tbsp light muscovado sugar (if in Turkey, mix a little üzüm pekmez with regular toz şeker)
4 ripe pears and/or apples, peeled, cored and sliced NB slice thinly if at all hard otherwise they won’t cook well
for the topping:
175g/6oz self-raising flour (add 1 1/2 tsp baking powder to plain flour if you don’t have SR)
75g/3oz firm, lightly salted butter
50g/2oz caster sugar (use regular toz şeker if here)
100ml/4fl oz buttermilk (or yogurt)
flaked almonds for sprinkling (available from your local aktar if not supermarket)
- Pre-heat oven to 200C/180Cfan/400F/gas 6.
- Quarter the figs, apricots or prunes. Put in a saucepan with the lemon zest and juice, honey, sugar and 100ml/4fl oz water.
|wonderful ingredients all in the saucepan|
- Bring to the boil, then reduce the heat and cover. Cook gently for 5 minutes. Stir in the fresh fruit and turn into an ovenproof dish.
|like this …|
For the topping:
- put the flour and butter into a food processor and blend to a fine breadcrumb consistency. Add the sugar, egg and buttermilk/yogurt and blend again to make a thick paste.
- Spoon on top of the fruit and sprinkle with the almonds.
- Bake for around 25 mins, until the topping has risen and is pale golden. (It needed about 15 minutes more in reality).
- Serve warm.
|pear and fig slump! serve warm with cream or ice cream|
A delicious dessert for family or friends alike!