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Slow-Cooked Blueberry Grunt

 Slow-Cooked Blueberry Grunt
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
6 ServingsPrep: 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 King Arthur Unbleached 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

  • In a 3-qt. slow cooker, combine the blueberries, sugar, water and
  • extract. Cover and cook on high for 2-3 hours or until bubbly.
  • For dumplings, in a small bowl, combine the flour, baking powder,
  • sugar and salt. Cut in butter and shortening until crumbly. Add
  • milk; stir just until moistened.
  • Drop by tablespoonfuls onto hot blueberry mixture. Cover and cook 30
  • minutes longer or until a toothpick inserted in a dumpling comes out
  • clean. Serve warm with ice cream if desired. Yield: 6 servings.

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Slow-Cooked Blueberry Grunt (continued)

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.