Nancie McDermott’s Fruit Slump

To make the cherry compote, combine the sugar, flour, and salt in a medium saucepan or a small Dutch oven. Stir with a fork to mix them well. Add the cherries and water and stir gently. Place over medium high heat and bring the cherries to a gentle boil. Adjust the heat to maintain a lively simmer, and stir well. Cook, stirring often, until the cherries are surrounded by a thickened, shiny sauce, about 5 minutes. Remove from heat and cover to keep warm.

To make the dumplings, combine the flour, sugar, baking powder, and salt in a medium bowl, and stir with a fork to mix them well. Cut the butter into small pieces and toss in the flour mixture. Using your hands, press and squeeze the butter to incorporate it into the flour mixture, working it until you have a lumpy dry mixture with butter pieces in large flakes and pea sized lumps. Add the milk and stir well to make a very soft dough, like biscuit dough only more moist.

Return the cherry compote to the stove and bring to a gentle boil over medium high heat. Adjust the heat to maintain the boil. Using two teaspoons, or a tablespoon, scoop up the dough and drop it onto the bubbling surface of the cherry compote, making walnut-sized dumplings. Continue, covering the cherries with round, distinct dumplings. When all the dumplings are in, reduce the heat to maintain a very gentle simmer and cover. Cook undisturbed for 15 minutes. Check to see if the dumplings are dry and firm, and cooked through. Remove and pull a large dumpling apart if you aren’t sure they are done. Remove from heat and serve hot or warm.