Slow-Cooked Blueberry Grunt Recipe
Slow-Cooked Blueberry Grunt Recipe photo by Taste of Home

Slow-Cooked Blueberry Grunt Recipe

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
TOTAL TIME: Prep: 20 min. Cook: 2-1/2 hours
MAKES:6 servings
TOTAL TIME: Prep: 20 min. Cook: 2-1/2 hours
MAKES: 6 servings

Ingredients

  • 4 cups fresh or frozen blueberries
  • 3/4 cup sugar
  • 1/2 cup water
  • 1 teaspoon McCormick® Pure 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

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.

Directions

  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

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.

Reviews for Slow-Cooked Blueberry Grunt

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MY REVIEW
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 wasmushy 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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