Old-time classic desserts are making a comeback thanks to their simplicity and comfort-food factor. Crumbles, buckles, grunts and slumps are all variations of fruit combined with sugar and a crumble or dumpling topping. 

Slumps are particularly fun to make since they require few ingredients and are cooked right on the stove-top. This vintage dessert gets its name from the batter dumplings that slump” into a layer of simmering fruit. 

Our pear and cherry slump combines the contrasting flavors of these two crowd-pleasing fruits. The cherries also add some vivid color!

Recipe Development and Photography: Williams-Raines

YIELD: 6-8


Fruit filling 

  • 4 cups diced and peeled Bosc pears (about 3 large pears) 
  • 1 1/2 cups fresh or frozen dark red cherries, pitted  
  • 1/2 teaspoon grated fresh ginger 
  • 1/4 cup sugar 
  • 1/4 cup water 
  • 1 teaspoon fresh lemon juice


  • 1 cup of all-purpose flour 
  • 1 teaspoon baking powder 
  • 1/2 teaspoon baking soda 
  • 1/4 teaspoon salt 
  • 2 tablespoons unsalted butter, melted 
  • 1/2 cup buttermilk 
  • 1 teaspoon sugar


  1. Start by making the fruit filling. Combine the pears, cherries, ginger, sugar, water and lemon juice in a 10-inch skillet over high heat and bring to a boil. Reduce the heat and simmer uncovered until the mixture thickens and the pears are tender, about 15 minutes. 
  2. While the fruit is cooking, make the dumplings. Combine the flour, baking powder, baking soda and salt in a mixing bowl, stir to combine. Add the melted butter and buttermilk and stir until it comes together and the flour is just incorporated. 
  3. Drop spoonfuls of dumpling batter on top of the still simmering fruit, sprinkle the teaspoon of sugar over the batter and cover tightly with a lid or aluminum foil, and continue simmering until the dumplings are cooked through, about 10 minutes. 
  4. Remove from heat, serve warm or at room temperature with a big scoop of vanilla ice cream. 
  5. Leftover slump can be stored in an airtight container in the refrigerator for a day or two, reheat before serving.
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