Blackberry slump

Name: Blackberry slump
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 550 grams blackberries; 411 grams peach slices in fruit juice drained and 5 tbsp juice reserved; 2 Tbsps caster sugar; 1 teaspoons ground cinnamon; 2 Tbsps lemon juice; 150 grams polenta; 175 grams plain flour; 2 teaspoons baking powder; 25 grams butter plus extra for greasing; 50 grams hazelnuts skinned, toasted and chopped; 200 milliliters milk

The recipe Blackberry slump can be made in approximately 45 minutes. For $1.04 per serving, you get A mixture of lemon juice, butter plus extra, hazelnuts skinned, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It is a good option if you're following a lacto ovo vegetarian diet.

Instructions

Heat oven to 190C/fan 170C/gas

Equipment you will use

Oven

Lightly butter a 1.7 litre ovenproof shallow dish.

Ingredients you will need

Butter

Spread blackberries and drained peach slices in the bottom of the dish.

Ingredients you will need

Blackberries

Spread

Peach

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.

Ingredients you will need

Caster Sugar

Lemon Juice

Cinnamon

Peach

Juice

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

Equipment you will use

Oven

Remove the dish from the oven and set aside.

Equipment you will use

Oven

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.

Ingredients you will need

Baking Powder