Fruit slump is a sweet treat that is so easy to make, you’ll never get enough of it!

You know spring has arrived when strawberries are on sale! 

For me, this is the best time of the year!!!

I love strawberries! My last recipe was with strawberries. You can check it here.

Recently I learned how to make a vegan fruit slump (un clafouti in French). Usually they’re done with eggs, but in this recipe we can put aside the cholesterol-laden eggs and use the chemical reaction that happens when baking powder, liquids and heat come together in our favor!

Vegan baking, which is baking without eggs, butter and dairy relies a lot on understanding chemical reactions.

Going back to cooking school for vegan baking was almost like taking a chemistry class. A bit daunting at first, but once I got it the results were so amazing! All of my favorite cakes, cookies, pies and more are at my fingertips! And best of all, without the guilt!

Rustic desserts are coming back!

Fruit slumps (you can use any seasonal fruit!) are  “fruit fillings cooked in a tightly covered skillet on the stovetop under a layer of soft biscuit or dumpling batter. As the fruit bubbles in the skillet, the steaming dough or batter “slumps” down, thus giving the dessert its name. Some say the fruit makes a grunting noise as it stews, hence the other name. For this to happen, the fruit filling contains more liquid than the other desserts.”

A fruit slump or grunt was popular in the summertime because the oven wasn’t necessary.

And the best part it only takes about 15 minutes to make!

Here’s how to make it

Strawberry Fruit Slump with Vegan Vanilla Ice Cream

Fruit fillings are cooked in a tightly covered skillet on the stovetop under a layer of soft biscuit or dumpling batter. 

Prep Time 15 minutes
Cook Time 25 minutes
cooling time 15 minutes
Total Time 40 minutes
Servings 4 servings
Author Fran Costigan

Ingredients

  • 4 cups fresh fruit of your choice I chose strawberries
  • 1/3 cup organic cane sugar
  • 1/2 cup orange juice
  • 1/2 cup whole wheat pastry flour
  • 1/2 cup unbleached all-purpose flour
  • 1/4 cup finely ground coconut sugar
  • 2 tsp aluminum-free baking powder levure patissiere in French
  • 1 tsp baking soda bicarbonate de soude in French
  • 1/4 tsp sea salt
  • 1/2 cup almond milk
  • 1 and 1/2 tbsp sunflower oil
  • 3/4 tsp vanilla extract
  • 2 tsp freshly grated orange zest

Instructions

  1. Place all your ingredients in front of you. In cooking terms, this is called a mise en place.

  2. Combine the fruit and sugar in a saucepan with a tight-fitting lid. The pan should be at least 3 inches deep. Add the orange juice and water and stir to blend. Place the saucepan over medium heat and bring to a boil, stirring frequently. Once it's boiling, reduce the heat to almost but not quite low, cover with the lid slightly ajar and simmer for 5 minutes.

  3. Combine the dry ingredients together first. Then combine the wet ingredients together. Pour the wet mixture into the dry mixture and stir with a spatula until a soft batter forms.

  4. Using 2 tablespoons to form a round, carefully drop rounds of batter onto the simmering fruit mixture. Cover the saucepan with a tight-fitting lid. Cook without uncovering for 25 minutes. The batter is going to swell and brown.

  5.  Once it's ready, the biscuit rounds will feel firm to the touch. Let the pan cool for at least 10 minutes before serving. Enjoy with a nice scoop of vegan vanilla ice-cream. My favorite brand is Nada Moo

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