CRISIS: You've been asked to bring a last-minute dessert. Cranberry slump Servings: 6 to 8 A slump is a (super-easy) New England take on cobbler. While there's dough, no rolling is required, and the cranberry topping also is fussfree.
I made it in a large cast-iron skillet, but you could bake the slump in individual ramekins. An added plus: It travels well and can be served at room temperature. Ingredients ■ About 6 cups cranberries, rinsed and drained ■ 1 1/2 cups sugar, divided ■ 1 tablespoon grated orange zest ■ 1 cup flour ■ 1 teaspoon baking powder ■ Pinch of salt ■ 1 stick cold butter, plus more for greasing ■ 2 eggs ■ 1 teaspoon vanilla extract Directions Heat oven to 375 F.
Combine cranberries with 1⁄2 cup sugar, 1⁄2 cup water and orange zest in an ovenproof skillet over medium heat. Bring to a boil, stirring to dissolve the sugar, then remove from heat. Put flour, baking powder, salt and remaining cup sugar in a food processor and pulse once or twice.
Cut the butter into 1⁄4-inch cubes, then add it to the mixture and pulse for a few seconds until it's just combined; you should still see bits of butter. Use a fork to gently mix in the eggs and vanilla, and don't worry about the dough being perfectly smooth. Drop dough in heaping tablespoons, spaced as evenly as you can, over the berry mixture and transfer the skillet to the oven.
Bake for 15 minutes, then cover loosely with aluminum foil to allow the dough to steam. Bake for another 10 minutes o.
