This blackberry slump is everything you want in a summer dessert, minus the oven. Juicy blackberries simmer right on the stovetop under a blanket of buttery biscuit topping that steams to fluffy perfection under a tight-fitting lid. It’s part cobbler, part dumpling, and comes together with almost no effort. Serve it warm with a big scoop of vanilla ice cream and you’re done.
Why You’ll Love It
No oven needed— the whole thing cooks on the stovetop, perfect for hot days
Steamed, not baked — the lid traps the steam so the biscuits turn out impossibly fluffy
Big blackberry flavor — juicy, jammy filling warmed up with cinnamon and a little cardamom
Forgiving and easy — a little uneven biscuit topping disappears once it’s swimming in fruit
Made for ice cream — that melty vanilla puddle is half the point
Ingredient Notes
The blackberries — fresh if you can get them, though I won’t pretend I haven’t used the frozen bag from the grocery store more than once in a pinch, just thaw them a bit first or your filling stays watery forever. Buttermilk is non-negotiable for the biscuits, in my opinion anyway; my sister-in-law swears regular milk with a splash of vinegar does the same thing and maybe it does, I’ve just never tried it because why mess with something that already works.
Cardamom is the ingredient people raise an eyebrow at. My late mother-in-law thought it was a strange addition — “in a fruit dessert?” — but it does something quiet and warm underneath the cinnamon that you’d miss if it weren’t there, even if you couldn’t name what was missing. Use a good lemon, zest it before you juice it (I forget this step embarrassingly often and then I’m standing there with a juiced-out lemon and a recipe demanding zest, which is its own little lesson in patience).
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