Slow-Cooker Blueberry Grunt

By mrshermes2002

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.