Skillet Blueberry Slump

By á-24734

Call it a slump, grunt, dump, sonker, or cobbler, it's an all-American way to turn blushing summer fruit into a dough-topped delight. Start scooping the vanilla ice cream to top.

Ingredients

• 4 Cups Fresh or Frozen Blueberries
• 1/3 Cup Sugar
• 1/2 Cup Water
• 1 tsp. Lemon Peel, grated
• 1 Tbs. Lemon Juice
• 1 Cup Flour
• 2 Tbs. Sugar
• 2 tsp. Baking Powder
• 1/2 tsp. Salt
• 1 Tbs. Butter
• 1/2 Cup 2% Milk
• Vanilla Ice Cream

Preparation

Step 1

Preheat oven to 400 degrees. In a 10" ovenproof skillet, combine blueberries, sugar, water, lemon juice, and lemon peel; bring to a boil. Reduce heat and simmer uncovered, 9-11 minutes or until slightly thickened, stirring occasionally. Meanwhile, in a small bowl, whisk flour, sugar, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. Add milk, stir until just moistened. Drop batter in six portions on top of simmering blueberry mixture. Transfer to oven. Bake, uncovered, 17-20 minutes or until dumplings are golden brown. Serve warm, topped with vanilla ice cream.