Slow-Cooked Blueberry Grunt
TOTAL TIME: Prep: 20 min. Cook: 2-1/2 hours
YIELD: 6 servings.
If you love blueberries, then you can't go wrong with this easy dessert. For a special treat, serve it warm with vanilla ice cream. —Cleo Gonske, Redding, California
Ingredients
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4 cups fresh or frozen blueberries
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3/4 cup sugar
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1/2 cup water
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1 teaspoon almond extract
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DUMPLINGS:
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2 cups all-purpose flour
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4 teaspoons baking powder
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1 teaspoon sugar
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1/2 teaspoon salt
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1 tablespoon cold butter
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1 tablespoon shortening
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3/4 cup 2% milk
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Vanilla ice cream, optional
Directions
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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.
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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.
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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.
Nutrition 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.
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