Slow-Cooked Blueberry Grunt

Total Time Prep: 20 min. Cook: 2-1/2 hours
Yield 6 servings
Test Kitchen Approved
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

  • 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

  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.

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.

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
Recipe Creator

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