Cherry-Cornmeal Slump (or Grunt)

Juicy cherries are right at home in this little-known riff on cobbler that’s cooked on the stove instead of in the oven.

Ingredients

• 2pounds cherries, stemmed and pitted
• ½ cup plus 2 tablespoons sugar
• 1tablespoon lemon juice
• ½ cup flour
• ¼ cup cornmeal
• ½ teaspoon baking powder
• salt
• 8tablespoons (1 stick) cold unsalted butter, cut into bits
• 1egg
• ½ teaspoon vanilla extract
• Ice cream, whipped cream or Greek yogurt for serving.

• Nutritional Information

  • Nutritional analysis per serving (8 servings)

    290 calories; 12 grams fat; 7 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 0 grams polyunsaturated fat; 43 grams carbohydrates; 2 grams dietary fiber; 30 grams sugars; 3 grams protein; 53 milligrams cholesterol; 33 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.

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8 servings.

Preparation

1. Put the cherries, 1/3 cup sugar, lemon juice and 2 tablespoons water in a large skillet over medium heat; you can also put the skillet on the grill or over a campfire. Cook, stirring occasionally, until the juices have released, about 10 minutes.
2. Meanwhile, combine the flour, cornmeal, baking powder, a pinch salt and remaining sugar in a bowl, or pulse once or twice in a food processor. Add the butter, and process for 10 seconds or until mixture is well blended. Add the egg and vanilla; mix until combined.
3. When the cherry mixture is thickened slightly, dollop the batter over the top, and cover the skillet tightly with a lid or aluminum foil. Cook, undisturbed, until the dumplings are cooked through, and their tops are dry (not sticky), 20 to 25 minutes. Serve with ice cream, whipped cream or yogurt.

45 minutes