Slow-Cooked Blueberry Grunt Recipe

3.5 2 3
Slow-Cooked Blueberry Grunt Recipe
Slow-Cooked Blueberry Grunt Recipe photo by Taste of Home
Publisher Photo

Slow-Cooked Blueberry Grunt Recipe

Read Reviews
3.5 2 3
Publisher Photo
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
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. Cook: 2-1/2 hours
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. Cook: 2-1/2 hours

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

Place blueberries, sugar, water and extract in a 3-qt. slow cooker; stir to combine. Cook, covered, on high 2-3 hours or until bubbly.
For dumplings, in a small bowl, whisk flour, baking powder, sugar and salt. Cut in butter and shortening until crumbly. Add milk; stir just until a soft dough forms.
Drop dough by tablespoonfuls on top of hot blueberry mixture. Cook, covered, 30 minutes longer or until a toothpick inserted in center of dumplings comes out clean. If desired, serve warm with ice cream. Yield: 6 servings.
Originally published as Blueberry Grunt in Taste of Home Everyday Slow Cooker & One Dish Recipes Annual 2011, p85

Nutritional Facts

1 cup (calculated without ice cream): 360 calories, 5g fat (2g saturated fat), 7mg cholesterol, 494mg sodium, 73g carbohydrate (37g sugars, 3g fiber), 6g protein.

  • 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
  1. Place blueberries, sugar, water and extract in a 3-qt. slow cooker; stir to combine. Cook, covered, on high 2-3 hours or until bubbly.
  2. For dumplings, in a small bowl, whisk flour, baking powder, sugar and salt. Cut in butter and shortening until crumbly. Add milk; stir just until a soft dough forms.
  3. Drop dough by tablespoonfuls on top of hot blueberry mixture. Cook, covered, 30 minutes longer or until a toothpick inserted in center of dumplings comes out clean. If desired, serve warm with ice cream. Yield: 6 servings.
Originally published as Blueberry Grunt in Taste of Home Everyday Slow Cooker & One Dish Recipes Annual 2011, p85

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Reviews forSlow-Cooked Blueberry Grunt

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MY REVIEW
Adamscooking User ID: 7060631 264059
Reviewed Mar. 29, 2017

"My wife (who really loves blueberries) said that this was one of the best desserts I ever made her."

MY REVIEW
Penfred User ID: 2706788 132083
Reviewed Jul. 23, 2013

"While the bluberries were cooking in the crockpot the smell was wonderful. I expected a delicious treat. However after the flour mixture was put on top, everything went downhill. The consistency of the flour mixture was

mushy and hard to spoon. There was also too much of it and it absorbed all of the bluberry liquid. The leftovers were even a doughy mush which heating up did not help. I threw it all away."

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