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Parve
Easy
1 Hour
Diets 
This dessert is also called a fruit slump because it is said to slump in the dish, though I disagree. It doesn’t look slumpy (or shlumpy) at all! As this dish simmers, it emits a sound supposedly similar to grunting, hence the name. Either I have terrible hearing or the person who named this dish has a wild imagination. But who cares what it’s called? A rose by any other name tastes as good, after all.
This is a “parevified” version of a recipe I tweaked from Christopher Kimball’s Dessert Bible.
6 to 8 cups fruit, chopped if needed (for example, 3 to 4 cups blueberries and 3 to 4 cups sliced apples)
juice of 1/2 a lemon (about 1 tablespoon)
1/4 teaspoon ground allspice, such as Pereg
1/4 teaspoon ground nutmeg
1/2 cup granulated sugar
1 tablespoon Gefen Cornstarch
2 cups all-purpose flour, such as Glicks
1/4 teaspoon salt
1 and 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 cup granulated sugar
1/4 cup Gefen Canola Oil
3/4 to 1 cup canned coconut milk or nondairy creamer mixed with 1 tablespoon vinegar or lemon juice
cinnamon sugar, for sprinkling
canned coconut milk or unwhipped pareve whip, such as Kineret
Combine all the filling ingredients in a wide six-to-eight-quart pot and bring to a simmer.
While the filling is cooking, whisk together the flour, salt, baking powder, and baking soda in a mixing bowl. Stir in the canola oil and then add enough of the coconut milk or nondairy creamer (if using coconut milk, shake the can well before opening; if the milk has separated, pour it into a bowl first and whisk to recombine before adding the vinegar/lemon juice) and mix to form a wet dough.
Use a medium cookie scoop to scoop dumplings over the filling. Sprinkle the dumplings with the cinnamon sugar. Cover and simmer for 15 to 20 minutes.
Serve warm with coconut milk or unwhipped whip topping (just pour it over the serving). Though best served warm, this can also be served at room temperature.
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