Blueberry Grunt Recipe

Blueberry Grunt Recipe photo by Taste of Home

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If you love blueberries, then you can't go wrong with this easy slow-cooked dessert. For a special treat, serve it warm with vanilla ice cream.—Cleo Gonske, Redding, California

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Blueberry Grunt Recipe

Prep: 20 min. Cook: 2-1/2 hours

Yield: 6 Servings

20 150 170

Ingredients

4 cups fresh or frozen blueberries
3/4 cup sugar
1/2 cup water
1 teaspoon almond extract
DUMPLINGS:
2 cups all-purpose flour
4 teaspoons baking powder
1 teaspoon sugar
1/2 teaspoon salt
1 tablespoon cold butter
1 tablespoon shortening
3/4 cup 2% milk
Vanilla ice cream, optional

Directions

In a 3-qt. slow cooker, combine the blueberries, sugar, water and extract. Cover and cook on high for 2-3 hours or until bubbly.
For dumplings, in a small bowl, combine the flour, baking powder, sugar and salt. Cut in butter and shortening until crumbly. Add milk; stir just until moistened.
Drop by tablespoonfuls onto hot blueberry mixture. Cover and cook 30 minutes longer or until a toothpick inserted in a dumpling comes out clean. Serve warm with ice cream if desired. Yield: 6 servings.

Nutritional Facts 1 cup (calculated without ice cream) equals 360 calories, 5 g fat (2 g saturated fat), 7 mg cholesterol, 494 mg sodium, 73 g carbohydrate, 3 g fiber, 6 g protein.

Originally published as Blueberry Grunt in Taste of Home Everyday Slow Cooker & One Dish Recipes Annual 2011, p85