Maine Roots

A blog about all things Maine

Weekly Recipe: Raspberry Slump

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I must preface this post by expressing that I am not a pastry chef (no wonder I chose a dessert recipe defined as a ‘slump’ – it sounded like a perfect match!).  However, my dear friends, Emily and Elisabeth, who are in fact pastry chefs at their bakery in northern California (as well as organic farmers, artists, dog whisperers, and raging beauties), requested a dessert be featured in an upcoming Weekly Recipe post.  Being the gracious blogger I am, I chose to grant their request.

This was an eye-opening experience for me.  I really enjoyed the process of baking, which I didn’t expect, as well as the end results (which I did expect).  As mentioned, the raspberry slump seemed to be the most appropriate recipe for me to attempt as a novice baker.  It was very simple, with a total of three sentences of instructions.  First, I’ll provide the recipe as it is listed in Good Maine Food, and second, I’ll elaborate on my personal journey through it.

You’ll need:

  • 1 quart raspberries
  • 1 1/2 cups sugar
  • 1 cup flour
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons baking powder
  • 1/4 cup sugar
  • 2 tablespoons melted butter
  • 1/2 cup milk

Serves 6

Wash berries and put in a buttered baking dish; sprinkle with sugar.

Sugared raspberries and batter

Sugared raspberries and batter

Make a smooth batter of remaining ingredients and pour it over the berries.

Batter, drizzled over the berries

Batter, drizzled over the berries

Bake in a moderately hot oven, 375 degrees, 45 minutes.

As I was typing the above, I realized I went very, very wrong with one step in the instructions.  Rather than sprinkling the 1 1/2 cups of sugar on the berries, I sprinkled the 1/4 cup on the berries and mixed the 1 1/2 cups into the batter.  As a result, ‘pouring’ the batter over the berries was not possible.  I spooned it over them, at times violently shaking and banging the spoon to get it to fall onto the berries.  At the time, I was thinking, ‘anyone who thinks you can pour this batter has never made this recipe!’  Now, I realize, the error was all mine.  I will say, though, the batter was DELICIOUS.

Other than that mishap, the recipe was all I anticipated – quick, easy, and in the end, very tasty.  The crust was really crunchy due to the large amount of sugar I mistakenly included, but the flavor was excellent – both tart and sweet.  It also isn’t as pretty as some pastries or desserts, but then, I didn’t expect that of a ‘slump.’  Looks aside, I certainly recommend it to others!

Fresh out of the oven!

Fresh out of the oven!

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