The following post is from Shaina of Food for My Family and Olmanson Photography:
This slump recipe combines all the berries you have on hand and bakes them together under a sweet cake for a deliciously summer dessert with minimal effort to master.
I was complaining to Mandi last week about my summer slump. We’ve reached this point where we’re farther from the last day of school than we are to the first day of school, but I still have a full calendar month separating me from the school year. The kids are wound up thinking about their classes and activities, high school sports have started and, along with them, carpooling to and fro, and there are still so many summer activities we’re trying to cram in.
All the while I’m dreaming of a peaceful morning spent sipping my coffee after my four head off to the first day, their school lunches swinging by their sides.
To be sure, I love summer and the heat and freedom that it brings and having my children running through the house. However, in the midst of trying to juggle being a successful parent and successful at my work I seem to have dropped half of the balls of either color, and we won’t even get started on the homemaking responsibilities that have slid under the bed and died right alongside the dust bunnies. The entire ball of wax seems rather overwhelming and unmanageable at times. Okay, all the time.
Alas, it is a summer slump. I’m working hard to gear up for the next four weeks. I want to go out on a high note with trips to the state fair for cheese curds and food on a stick. I want to bike around the lake a few more times and stop for ice cream at the halfway point. I long to dip my feet in the cold water of the northern-most lakes and listen to the sound of the canoe paddle breaking the water’s surface, for my children’s faces to light up as we come across wildlife and pick wild berries along the trail.
In order to get over my mid-summer slump, I made myself a slump of a different kind. This slump is part cake, part hot, steamy berries. It’s the last of the everbearing strawberries from our small garden patch, combined with foraged wild blackberries and our backyard raspberries all cooked under a soft cake-like topping that slumps as it bakes. A wonderful way to use up the last bits of berries that are perhaps a bit bruised or lacking in size or quantity. It’s custardy and cakey all at once, and it wants to be served with a big scoop of ice cream or just along on a plate in the backyard.
- ½ tablespoon unsalted butter
- 4 cups berries of your choice, rinsed and dried
- ¼ cup + 3 tablespoons granulated sugar
- 1 cup all-purpose flour
- 1 12 teaspoons baking powder
- ¼ teaspoon salt
- ¾ cup milk
- 2 tablespoons melted butter
- 1 teaspoon vanilla extract
- Preheat your oven to 375ºF. Grease a gratin dish or deep dish pie plate with the ½ tablespoon of butter.
- Pour the berries into the dish and sprinkle with 3 tablespoons of granulated sugar. You can add additional sugar if your berries are particularly tart.
- In a separate bowl, combine the remaining ¼ cup of sugar, flour, baking powder, and salt. Stir to mix, and then add in the milk, vanilla, and melted butter, stirring just until smooth.
- Pour the batter over the berries. Some berries may still show through.
- Bake for 35-40 minutes, until the top is golden brown. Remove from the oven and allow to cool slightly before serving.
How do you manage the summer slump?
|Shaina Olmanson is the freelance writer, photographer, and home cook behind Food for My Family. Cooking daily with and for her four kids and husband, Ole, drives her desire to inspire other families to do the same. Shaina is also the author of Desserts in Jars and contributes regularly to a variety of online sites and traditional print magazines.|