Name: Dried Fig, Apricot, and Cherry Slump
Yield: 8 to 10 servings
Ingredients: 2 cups fruity white wine (such as Riesling); 1 1/2 cups water; 1 cup dried black Mission figs (about 6 ounces), stemmed, quartered; 1 cup dried apricot halves (about 5 ounces), cut in half; 1/2 cup dried tart cherries (about 3 ounces); 1/2 cup golden raisins (about 3 ounces); 1/4 cup matchstick-size strips crystallized ginger; 1/4 cup sugar; 2 tablespoons fresh lemon juice; 1/2 vanilla bean, split lengthwise; 1 1/2 cups all purpose flour; 4 tablespoons sugar, divided; 3/4 teaspoon baking soda; 1/2 teaspoon fine sea salt; 6 tablespoons (3/4 stick) chilled unsalted butter, cut into 1/4-inch cubes; 2/3 cup chilled buttermilk; 1/8 teaspoon ground cinnamon; Chilled heavy whipping cream

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Dried Fig, Apricot, and Cherry SlumpHans Gissinger

This homey dessert gets its name from its lack of structure, which causes it to slump on the plate. Slumps are also known as grunts, a name that may describe the sound berries make as they cook. No matter which name you use, this old-fashioned treat is usually made of cooked fruit with a biscuit topping. Here, dried figs, apricots, tart cherries, and raisins make up the filling. The light, airy biscuits are similar to dumplings.

Recipe notes

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