Skillet Blueberry Slump
TOTAL TIME: Prep: 25 min. Bake: 20 min.
YIELD: 6 servings.
My mother-in-law made a slump of wild blueberries with dumplings and served it warm with a pitcher of farm cream. We’ve been enjoying slump desserts for 60 years. —Eleanore Ebeling, Brewster, Minnesota
Ingredients
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4 cups fresh or frozen blueberries
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1/2 cup sugar
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1/2 cup water
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1 teaspoon grated lemon zest
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1 tablespoon lemon juice
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1 cup all-purpose flour
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2 tablespoons sugar
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2 teaspoons baking powder
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1/2 teaspoon salt
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1 tablespoon butter
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1/2 cup 2% milk
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Vanilla ice cream
Directions
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1.
Preheat oven to 400°. In a 10-in. ovenproof skillet, combine the first 5 ingredients; bring to a boil. Reduce heat; simmer, uncovered, 9-11 minutes or until slightly thickened, stirring occasionally.
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2.
Meanwhile, in a small bowl, whisk flour, sugar, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. Add milk; stir just until moistened.
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3.
Drop batter in 6 portions on top of the simmering blueberry mixture. Transfer to oven. Bake, uncovered, 17-20 minutes or until dumplings are golden brown. Serve warm, with ice cream.
Nutrition Facts
1 serving (calculated without ice cream): 239 calories, 3g fat (2g saturated fat), 7mg cholesterol, 355mg sodium, 52g carbohydrate (32g sugars, 3g fiber), 4g protein.
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