Print Options

Back to Slow-Cooked Blueberry Grunt >

Include these items:

Select reviews >

Taste of Home Logo

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 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.

2 of 2

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.