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Blackberry slump

Blackberry slump

Preparation Time: 20 mins
Cooking Time: 25 mins
  • 550g Balloon Tree blackberries
  • 411g can peach slices in fruit juice drained and 5 tbsp juice reserved
  • 2 tbsp caster sugar
  • ½ tsp ground cinnamon
  • 2 tbsp lemon juice

For the topping:

  • 150g polenta
  • 175g plain flour
  • 2 tsp baking powder
  • 25g butter plus extra for greasing
  • 2 tbsp caster sugar
  • 50g hazelnuts skinned, toasted and chopped
  • 200ml milk
  • pinch of salt

Heat your oven to 190c/fan 170c/gas 5.

Lightly butter a 1.7 litre oven proof shallow dish.  Spread blackberries and drained peach slices in the bottom of the dish.  Mix together the caster sugar and cinnamon, then sprinkle over the top and pour over the lemon juice and the reserved juice from the peaches.

Bake uncovered for 10 mins until the juices begin to run.

Remove the dish from the oven and set aside.

To make the topping, sift the polenta, flour, baking powder and a pinch of salt into a bowl.  Rub in the butter with your fingertips until the mixture is the consistency of breadcrumbs.  Add the sugar and toasted nuts and mix well, then stir in the milk to make a soft, sticky dough.

Increase oven temperature to 200c/fan 200c/gas 7.

Drop spoonfuls of the dough over the top of the berries, then return to the oven for 15 mins until the topping is golden brown.  Serve hot with cream, Balloon Tree custard or ice cream.

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