I remade the Blackberry Slump the other day and I think I perfected it, even though I made a mistake and added 4 tbs of butter to the dough instead of 4 tsp. Fortunately, the extra butter made it even better! You could totally use olive oil instead for a healthier version (except for the butter that goes on the berries), I do that all the time. The dumpling part is now just perfect, if I do say so myself!
Here's the recipe:
Fresh or frozen blackberries (amount depends what you like your fruit to "crust" ratio to be and size of Crock Pot, but enough to cover the bottom of your Crock Pot at least two layers thick)
1/4 c. + 3 tbs. sugar (amount depends on taste and how sweet your berries are)
1 stick + 4 tbs butter (the 4 tbs is for the dough, you could use olive oil if you'd rather...it's healthier)
2 c. flour
2 tsp. baking powder
1/4 tsp. salt
1 c. milk
Layer blackberries in Crock Pot two layers thick (certainly, if you like a different fruit to "crust" ratio, alter as necessary).
Sprinkle with 1/4 c. sugar (again, this will vary depending on how sweet you like it and how ripe/sweet your berries are...test a berry to see)
Cut one stick of butter into eight slices and distribute evenly atop the blackberries.
Cook on high for about an hour (this depends on how thick of a layer the blackberries are and if they were fresh or frozen); until the blackberries start to bubble.
While the blackberries are cooking, make the dumplings.
Mix flour, remaining 3 tbs sugar, 2 tsp baking powder, 1/4 tsp salt in a medium mixing bowl.
Cut 4 tbs of butter (or add and mix in the olive oil) into the flour mixture until the mix looks like course meal.
Add 1 c. of milk just until it's combined into the mixture.
Chill until the blackberries in the Crock Pot bubble.
When the blackberries start to bubble, drop spoonfuls ontop of the berries evenly.
Cook (still on high) 45 minutes.
Here's the result:
Mmmmm...perfect for the last days of summer!