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Slow-Cooker Blueberry Grunt

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Rate this recipe 4.2/5 (14 Votes)

Ingredients

  • FRUIT
  • 4 cups fresh or frozen blueberries
  • 3/4 cup sugar
  • 1/2 cup water
  • 1 tsp. almond extract
  • DUMPLINGS
  • 2 cups all-purpose flour
  • 4 tsp. baking powder
  • 1 tsp. sugar
  • 1/2 tsp. salt
  • 1 Tbsp. cold butter
  • 1 Tbsp. shortening
  • 3/4 cup 2% milk
  • Vanilla ice cream, optional

Details

Adapted from tohcookingschool.com

Preparation

Step 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.

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.

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