ABC Slump Recipe
ABC Slump Recipe photo by Taste of Home
Publisher Photo
The "ABC" in this recipe's name comes from the apple, blueberries and cranberries it uses. The other part refers to the way the dumplings "slump" during cooking - presumably the sound made by the fruit as it bubbles on the stove. I've take my slump to work, picnics and church carry-ins. No matter where, the result is the same...all that I ever bring home is the empty dish. -Becky Burch, Marceline, Missouri
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:6 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 6 servings


  • 1 cup chopped peeled tart apple
  • 1 cup fresh or frozen blueberries
  • 3/4 cup fresh or frozen cranberries
  • 1 cup water
  • 2/3 cup sugar
  • 3/4 cup all-purpose flour
  • 1/4 cup sugar
  • 1 teaspoon baking powder
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 3 tablespoons cold butter
  • 1/3 cup milk
  • Half-and-half cream

Nutritional Facts

1 each: 264 calories, 6g fat (4g saturated fat), 17mg cholesterol, 132mg sodium, 51g carbohydrate (36g sugars, 2g fiber), 2g protein


  1. In a large saucepan, combine the fruit, water and sugar; bring to a boil. Reduce heat; cover and simmer for 5 minutes.
  2. Meanwhile, in a large bowl, combine the flour, sugar, baking powder, cinnamon and nutmeg; cut in butter until mixture resembles coarse crumbs. Add milk; stir just until moistened. Drop into six mounds onto simmering fruit. Cover and simmer for about 10 minutes or until a toothpick inserted into a dumpling comes out clean (do not lift the cover while simmering). Serve warm with cream. Yield: 6 servings.
Originally published as ABC Slump in Country Woman March/April 1999, p29

Reviews for ABC Slump

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
Reviewed Feb. 6, 2013


Reviewed Nov. 14, 2011

"The flavor in this dish is wonderful. The cooking time for the dumplings ended up being about 20 minutes. I also doubled the fruit ingredients but neglected to double the dumplings...duh, and the result was waaayy too much juice which never thickened. I assume if I had also doubled the dumplings the extra flour would have soaked up the excess juice."

Reviewed Oct. 25, 2011

"I loved my Mom's blueberry dumplings so I thought this sounded good. It was fabulous. So many wonderful flavors together. I couldn't resist adding cinnamon to the fruit as well. The second time I added more fruit and a little less water. The dumplings then cooked on top of the fruit and were lofty and light. Love this recipe; quick, easy and delightful!"

Loading Image