This 5-ingredient slow cooker vintage apricot slump using whole fresh apricots is the sort of humble dessert my mother would throw together on a busy summer day, when the fruit was coming in faster than we could eat it. A “slump” is an old-fashioned cousin to cobbler: fruit tossed in the pot, then topped with a simple sweet dumpling batter that steams and puffs instead of baking crisp. Here, you just tumble whole golden apricots into the crock with four other pantry staples, switch it on, and let the house slowly fill with that warm, jammy fragrance. It’s the kind of recipe that lets you stretch a basket of backyard fruit into something that has everyone lining up for seconds before dinner’s even on the table.
This apricot slump is lovely spooned warm into shallow bowls with a splash of cold cream, a scoop of vanilla ice cream, or a dollop of whipped cream. For a simple Midwestern-style supper, I like to serve it after a pot roast or meatloaf dinner, when folks are ready for something sweet but not fussy. It’s also nice alongside a cup of hot coffee or black tea, or cooled and packed into small jars to take to a neighbor with a loaf of plain pound cake. If you’re serving a crowd, set the slow cooker on warm, put out a pitcher of cream and a bowl of ice cream, and let everyone help themselves.
Slow Cooker Apricot SlumpServings: 6-8
Ingredients
2 pounds whole fresh apricots, rinsed and halved with pits removed
1 cup granulated sugar, divided
1 cup all-purpose flour
1 cup milk (any milk you keep on hand)
4 tablespoons unsalted butter, melted (or neutral oil in a pinch)
Directions
Lightly grease the inside of a 4- to 6-quart slow cooker crock with a bit of butter or oil so the dumpling batter doesn’t stick too much.
Place the rinsed, halved apricots cut-side up in a single, fairly even layer on the bottom of the slow cooker. If some overlap, that’s fine; you want the bottom mostly covered with fruit. This should look like a bed of golden apricots when you peek in from the top.
Sprinkle 1/2 cup of the granulated sugar evenly over the apricots. The sugar will draw out their juices and create a simple syrup as they cook.
In a medium mixing bowl, whisk together the remaining 1/2 cup granulated sugar and the all-purpose flour until well combined.
Add the milk and melted butter to the flour-sugar mixture. Stir just until a smooth, pourable batter forms, similar to pancake batter. Do not overmix; a few small lumps are fine.
Slowly pour the batter over the sugared apricots in the slow cooker, trying to cover most of the fruit. It’s all right if some apricots peek through; the batter will puff and slump down around them as it cooks.
Cover the slow cooker with its lid. Cook on HIGH for 2 to 2 1/2 hours, or on LOW for 4 to 5 hours, until the batter is set, puffed, and cooked through in the center. The apricots should be very soft and jammy underneath. Avoid lifting the lid during the first 90 minutes so the dumpling topping can steam and rise properly.
Once done, turn the slow cooker to WARM and let the slump rest for about 15 minutes. This helps the juices thicken slightly and makes it easier to spoon out neat portions.
To serve, spoon down through the soft dumpling topping to scoop up both batter and fruit, making sure each serving gets plenty of apricots and syrup. Serve warm, with cream or ice cream if you like.
Variations & Tips
If your apricots are very tart, you can sprinkle an extra tablespoon or two of sugar directly over the fruit before adding the batter, or drizzle a tablespoon of honey over the top once it’s cooked. For a little spice, stir 1/2 teaspoon ground cinnamon or a pinch of nutmeg into the flour and sugar before adding the milk and butter. You can also swap in part brown sugar for a deeper, caramel note, or add a teaspoon of vanilla extract to the batter. If your apricots are very ripe and juicy, place a clean kitchen towel or a double layer of paper towel under the slow cooker lid (without touching the food) during the last hour of cooking to catch excess steam and keep the topping from becoming too wet. For a slightly richer dessert, use whole milk or even half-and-half in place of the milk. Food safety tips: Always wash and dry the apricots before halving to remove any dirt or residue, and discard any fruit that shows signs of mold or fermentation. Make sure the slow cooker starts on HIGH if your kitchen is very cool, so the dessert moves quickly through the food “danger zone” (40°F–140°F). Leftovers should be cooled to room temperature within 1 to 2 hours, then covered and refrigerated; enjoy within 3 days, reheating portions gently in the microwave or on LOW in the slow cooker with the lid on.
