This No-Bake Blackberry Slump Is A Retro Delight

Make the dumplings: In a medium bowl, whisk together the flour, sugar, baking powder, and salt. Cut the butter into small cubes and add to the flour. Using a pastry cutter, two knives, or your clean hands, cut the butter into the flour until the flour resembles a coarse meal. Add the milk all at once and stir until the flour is just moistened. Handling the dough as little as possible, form into a shaggy ball. Set aside.

Make the filling: In a 2-quart saucepan or 10-inch wide and at least 2-inch deep skillet (with a tight-fitting lid), add the berries, sugar, cinnamon, lemon zest, lemon juice, and water. Heat until boiling, stirring a few times so that the berries are well coated with the sauce.

Add the dumpling dough: Once the berry mixture is boiling, tear off spoonful chunks from the dough ball and drop onto the fruit around the edges of the pot. You should have enough dough for 6 dumplings.

Cover and simmer: Cover the pot and reduce the heat to low to maintain a simmer. Cook for 25 minutes without peeking at the dumplings. Place the dumplings in serving bowls and top with the berries. Serve with cream or ice cream. Serve hot or chilled.