- 4 cups fresh or frozen blueberries
- 1/2 cup sugar
- 1/2 cup water
- 1 teaspoon grated lemon peel
- 1 tablespoon lemon juice
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 tablespoon butter
- 1/2 cup 2% milk
- Vanilla ice cream
- Preheat oven to 400°. In a 10-in. ovenproof skillet, combine the first five ingredients; bring to a boil. Reduce heat; simmer, uncovered, 9-11 minutes or until slightly thickened, stirring occasionally.
- 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.
- Drop batter in six 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. Yield: 6 servings.
Reviews for Skillet Blueberry Slump
"Just whip up some Bisquick biscuits for this. easy and delicious. : )"
"New England is the home of slumps. grunts, and buckles. This is warm and comforting on a cold evening - and easy to make as well!"
"The blueberry part was great, but did not like the biscuits at all."
"I made this last week for a BBQ and it was all cleaned up-very easy to make and obviously tasty!!"
"This was delicious! We picked wild mulberries, and used them in this recipe! It was simple, quick, and very tasty!"
"What's not to like? Blueberries, sugar, dough. This is such a comfort food dessert. I made it according to the recipe and I wouldn't change a thing. Delicious!"
"Great dish, anything recipe that calls for cast iron; I try. I had some frozen blackberries from last summer and this was just tasty, and so easy. Eleanore Ebeling; thank you for this recipe. I'm now going to try it with rhubarb and strawberries. And convert this to make in the Dutch Oven for camping. We devored this in 2 nights. YUM."
"I had the chance to make this for the first time! I prepared it 6/7/14! The one difference I made was to drop 9 rounds of dumpling dough onto the blueberry mixture instead of 6 and I used smaller portions of the dough! I baked the slump 20 minutes at 400o F. and it came out looking like the one in the photograph! I'd also bought blackberries in case I want to make a blackberry slump! Thank you, Eleanore Ebeling, for sharing your recipe with TOH! When I saw the recipe, I bought a 10" cast iron skillet at our local Benjamin Food Restaurant Warehouse! It worked PERFECTLY! I have a feeling that this recipe will be on my "to make list" when I want to cook up a quick blueberry dessert! It was also REALLY quick and simple to prepare! delowenstein"