Nectarine And Blueberry Slump

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 8
• 1 cup all-purpose flour
• 1/4 cup yellow cornmeal, plus (fine or medium ground)
• 2 tablespoons yellow cornmeal (fine or medium ground)
• 1/4 cup granulated sugar, plus
• 2 tablespoons granulated sugar
• 1 teaspoon baking powder
• 3/4 teaspoon kosher salt
• 1/2 teaspoon ground ginger
• 3/4 cup half-and-half
• 3 tablespoons unsalted butter, melted and slightly cooled
• 5 medium nectarines, pitted and cut into eighths (about 4 cups)
• 3 cups blueberries (about 1 1/2 pints)
• 2 tablespoons granulated sugar
• 2 tablespoons fresh lemon juice

Recipe

• 1 stir together flour, cornmeal, sugar, baking powder, salt, and ground ginger in a large mixing bowl to combine, and break up any lumps.
• 2 mix half-and-half and melted butter together in a small bowl until evenly combined.
• 3 pour half-and-half mixture over flour mixture and stir until just combined (dough will resemble a cornbread batter).
• 4 set aside.
• 5 for the filling:
• 6 in another large bowl, gently fold nectarines, blueberries, sugar, and lemon juice together then transfer to a large straight-sided skillet.
• 7 cook over medium heat, stirring occasionally, until fruit starts to release some of its juice, about 6 minutes.
• 8 drop eight large dollops of batter over fruit mixture and reduce heat to medium low.
• 9 simmer, covered, until dumplings are cooked through and juices are bubbling, about 20 to 30 minutes.
• 10 remove the lid and continue cooking until dumplings are springy to the touch and no longer sticky, about 5 minutes more.
• 11 serve warm, drizzled with heavy cream.