Bluberry Grunt or Pud
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
Method:
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.
6 servings.
Credit to: tasteofhome.com
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
Method:
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.
6 servings.
Credit to: tasteofhome.com