Introduction: Craving a Warm, Fruity Dessert?
Want a cozy, delicious dessert that’s perfect for family gatherings or a sweet treat at home? Slow-Cooked Blueberry Grunt is the ultimate recipe! This rustic dish features juicy blueberries in a sweet, bubbly sauce, topped with fluffy dumplings, all made effortlessly in a slow cooker. With a hint of almond extract and optional vanilla ice cream, it’s a comforting delight. Ready to create a heartwarming dessert? Let’s dive into this tasty recipe!
Overview: Why Slow-Cooked Blueberry Grunt Is Special
Slow-Cooked Blueberry Grunt is a classic, homestyle dessert that combines vibrant blueberry filling with tender, biscuit-like dumplings. The slow-cooker method makes it stand out. Here’s why it’s so special:
- Time Requirement: About 15 minutes prep, 2-3 hours cooking on High, plus 30 minutes for dumplings, for a total of about 2.5-3.5 hours.
- Difficulty Level: Easy! Simple mixing and slow-cooking steps make it great for beginners or busy cooks.
- Why It’s Unique: The slow cooker creates a rich, bubbly blueberry base with minimal effort, while the dumplings cook right on top, soaking up the fruity juices. Almond extract adds a subtle, nutty flavor, and the dumplings are light and fluffy, thanks to a quick dough. This old-fashioned dessert, named for the “grunt” sound it makes while cooking, is perfect for warm, comforting servings, especially with a scoop of vanilla ice cream.
This recipe is sweet, versatile, and perfect for blueberry lovers or fans of classic desserts. Let’s get cooking!
Essential Ingredients
This recipe serves 6-8 and uses simple ingredients for a delightful dessert. Here’s what you’ll need for the original (1x) recipe:
- For the Blueberry Filling:
- 4 cups fresh or frozen blueberries
- 3/4 cup sugar
- 1/2 cup water
- 1 teaspoon almond extract
- For the 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
- For Serving (Optional):
- Vanilla ice cream
Why These Ingredients Matter
- Blueberries: Provide a juicy, tart-sweet base; fresh or frozen work equally well.
- Sugar: Sweetens the blueberry filling.
- Water: Creates a saucy consistency.
- Almond Extract: Adds a unique, nutty flavor to complement the berries.
- Flour, Baking Powder, Sugar, Salt: Form the base for light, fluffy dumplings.
- Butter and Shortening: Add richness and flakiness to the dumplings.
- Milk: Binds the dough for a soft texture.
- Vanilla Ice Cream: Optional for a creamy, cool contrast.
Substitutions and Variations
- Blueberries: Swap with mixed berries (raspberries, blackberries) or peaches.
- Sugar: Use honey or maple syrup; reduce to 1/2 cup for less sweetness.
- Almond Extract: Replace with vanilla extract or lemon zest for a different flavor.
- Flour: Use gluten-free all-purpose flour for a gluten-free version.
- Butter/Shortening: Use all butter or all shortening (2 tablespoons total).
- Milk: Swap with buttermilk for tangier dumplings or plant-based milk (e.g., almond) for dairy-free.
- Gluten-Free: Use gluten-free flour and ensure baking powder is gluten-free.
- Spiced Dumplings: Add 1/2 teaspoon cinnamon or nutmeg to the dumpling dough.
- Lower Fat: Use skim milk and reduce butter to 1/2 tablespoon.
- Toppings: Serve with whipped cream, yogurt, or a sprinkle of powdered sugar instead of ice cream.
Step-by-Step Instructions
Making Slow-Cooked Blueberry Grunt is simple, with a quick blueberry base and easy dumplings. Follow these steps for a perfect dessert!
Step 1: Prep Your Ingredients
- Measure 4 cups fresh or frozen blueberries, 3/4 cup sugar, 1/2 cup water, 1 teaspoon almond extract.
- For dumplings, measure 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.
- Set out vanilla ice cream if using.
Tip: If using frozen blueberries, no need to thaw; they’ll release extra juice for a saucier filling.
Step 2: Prep the Blueberry Filling
- Combine Ingredients: In a 3-quart slow cooker, add blueberries, sugar, water, and almond extract. Stir gently to combine.
- Cook on High: Cover and cook on High for 2-3 hours, until the mixture is bubbly and slightly thickened.
Tip: Stir halfway through to ensure even cooking; the filling should be hot and syrupy before adding dumplings.
Step 3: Make the Dumpling Dough
- Mix Dry Ingredients: In a small bowl, whisk together flour, baking powder, sugar, and salt.
- Cut in Fats: Add cold butter and shortening. Use a pastry cutter or two forks to cut them into the flour until the mixture is crumbly, with pea-sized pieces.
- Add Milk: Pour in milk and stir just until a soft, slightly sticky dough forms.
Tip: Keep butter cold for flakier dumplings; avoid overmixing the dough to keep it light.
Step 4: Add Dumplings
- Drop Dough: Drop the dough by tablespoonfuls (about 8-10 dumplings) onto the hot blueberry mixture, spacing them evenly.
- Cook Dumplings: Cover and cook on High for 30 minutes, until a toothpick inserted into the center of a dumpling comes out clean.
Tip: Don’t lift the lid while dumplings cook to maintain steam; they should be fluffy and cooked through.
Step 5: Serve
- Cool Slightly: Let the grunt cool for 5-10 minutes to set the filling.
- Serve: Spoon warm blueberry grunt into bowls, including a dumpling and plenty of sauce. Top with a scoop of vanilla ice cream if desired.
Tip: Serve warm for the best flavor; the sauce thickens as it cools.
Assembly: Building the Perfect Slow-Cooked Blueberry Grunt
Assembling Slow-Cooked Blueberry Grunt is all about creating a warm, fruity dessert with fluffy dumplings in a rich blueberry sauce. Here’s how to put it together:
- Prep Filling: Combine blueberries, sugar, water, and almond extract in the slow cooker.
- Cook Base: Simmer until bubbly and saucy.
- Make Dumplings: Mix a quick dough and drop onto the hot filling.
- Finish Cooking: Cook until dumplings are fluffy and done.
- Serve: Spoon out with sauce and optional ice cream.
Presentation Tips:
- Serve in rustic bowls to highlight the homestyle charm, with a scoop of ice cream melting into the sauce.
- Garnish with a sprig of mint or a dusting of powdered sugar for a pop of color.
- Pair with a hot drink like coffee or tea for a cozy dessert experience.
- Use a deep serving spoon to scoop both dumplings and sauce together.
Serving Suggestions
Slow-Cooked Blueberry Grunt is versatile and perfect for a variety of occasions. Here are some ideas to enjoy it:
- Family Dessert: Serve after dinner with ice cream for a comforting treat.
- Brunch Sweet: Offer as a warm dessert with yogurt or whipped cream.
- Potluck Star: Bring to gatherings in the slow cooker for easy serving.
- Summer Gathering: Pair with lemonade or iced tea for a refreshing contrast.
- With Extras: Add a drizzle of caramel sauce or a sprinkle of chopped nuts.
Storage and Make-Ahead Tips
Slow-Cooked Blueberry Grunt is best fresh but can be stored or prepped ahead. Here’s how to keep it fresh:
- Storing Leftovers:
- Cool completely, then store in an airtight container in the fridge for up to 3 days.
- Reheating: Reheat in a microwave for 1-2 minutes or in a 350°F oven for 10-15 minutes, covered, until warm.
- Make-Ahead Tips:
- Filling: Combine blueberry mixture in the slow cooker insert up to 1 day ahead; refrigerate until ready to cook.
- Dumpling Dry Mix: Whisk flour, baking powder, sugar, and salt up to 1 day ahead; store in an airtight container.
- Freezing: Freeze the cooked blueberry filling (without dumplings) for up to 2 months. Thaw in the fridge, reheat, and add fresh dumplings before serving.
Tip: Make dumplings fresh for the best texture; store sauce separately if possible.
Recipe Variations
Slow-Cooked Blueberry Grunt is versatile and easy to customize. Here are some fun twists to try:
- Mixed Berry Grunt: Use 2 cups blueberries and 2 cups raspberries or strawberries.
- Lemon Blueberry Grunt: Add 1 teaspoon lemon zest to the filling and use vanilla extract.
- Gluten-Free: Use gluten-free all-purpose flour and gluten-free baking powder.
- Dairy-Free: Swap butter with vegan margarine, use plant-based milk, and skip ice cream or use a dairy-free alternative.
- Spiced Grunt: Add 1/2 teaspoon cinnamon or cardamom to the dumpling dough.
- Peach Grunt: Replace blueberries with 4 cups sliced peaches and reduce sugar to 1/2 cup.
- Stovetop Option: Simmer filling in a large saucepan over medium heat for 15-20 minutes, then drop dumplings on top, cover, and cook on low for 15-20 minutes.
Tip: Keep the fruit-sugar base and fluffy dumplings for the classic grunt experience.
Conclusion: Savor Your Slow-Cooked Blueberry Grunt!
You’ve just made Slow-Cooked Blueberry Grunt—a warm, fruity, and comforting dessert that’s perfect for any occasion! This slow-cooker recipe is easy, versatile, and so delicious it’ll become a favorite for cozy nights or gatherings. Whether you top it with ice cream or enjoy it plain, this grunt is sure to delight. Grab a spoon, dig into the blueberry goodness, and enjoy the rustic charm. What’s your favorite fruit dessert? Share your ideas in the comments, and happy cooking!
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Slow-Cooked Blueberry Grunt
Description
Want a cozy, delicious dessert that’s perfect for family gatherings or a sweet treat at home? Slow-Cooked Blueberry Grunt is the ultimate recipe! This rustic dish features juicy blueberries in a sweet, bubbly sauce, topped with fluffy dumplings, all made effortlessly in a slow cooker
Ingredients
This recipe serves 6-8 and uses simple ingredients for a delightful dessert. Here’s what you’ll need for the original (1x) recipe:
- For the Blueberry Filling:
- 4 cups fresh or frozen blueberries
- 3/4 cup sugar
- 1/2 cup water
- 1 teaspoon almond extract
- For the 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
- For Serving (Optional):
- Vanilla ice cream
Why These Ingredients Matter
- Blueberries: Provide a juicy, tart-sweet base; fresh or frozen work equally well.
- Sugar: Sweetens the blueberry filling.
- Water: Creates a saucy consistency.
- Almond Extract: Adds a unique, nutty flavor to complement the berries.
- Flour, Baking Powder, Sugar, Salt: Form the base for light, fluffy dumplings.
- Butter and Shortening: Add richness and flakiness to the dumplings.
- Milk: Binds the dough for a soft texture.
- Vanilla Ice Cream: Optional for a creamy, cool contrast.
Substitutions and Variations
- Blueberries: Swap with mixed berries (raspberries, blackberries) or peaches.
- Sugar: Use honey or maple syrup; reduce to 1/2 cup for less sweetness.
- Almond Extract: Replace with vanilla extract or lemon zest for a different flavor.
- Flour: Use gluten-free all-purpose flour for a gluten-free version.
- Butter/Shortening: Use all butter or all shortening (2 tablespoons total).
- Milk: Swap with buttermilk for tangier dumplings or plant-based milk (e.g., almond) for dairy-free.
- Gluten-Free: Use gluten-free flour and ensure baking powder is gluten-free.
- Spiced Dumplings: Add 1/2 teaspoon cinnamon or nutmeg to the dumpling dough.
- Lower Fat: Use skim milk and reduce butter to 1/2 tablespoon.
- Toppings: Serve with whipped cream, yogurt, or a sprinkle of powdered sugar instead of ice cream.
Instructions
Step 1: Prep Your Ingredients
- Measure 4 cups fresh or frozen blueberries, 3/4 cup sugar, 1/2 cup water, 1 teaspoon almond extract.
- For dumplings, measure 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.
- Set out vanilla ice cream if using.
Tip: If using frozen blueberries, no need to thaw; they’ll release extra juice for a saucier filling.
Step 2: Prep the Blueberry Filling
- Combine Ingredients: In a 3-quart slow cooker, add blueberries, sugar, water, and almond extract. Stir gently to combine.
- Cook on High: Cover and cook on High for 2-3 hours, until the mixture is bubbly and slightly thickened.
Tip: Stir halfway through to ensure even cooking; the filling should be hot and syrupy before adding dumplings.
Step 3: Make the Dumpling Dough
- Mix Dry Ingredients: In a small bowl, whisk together flour, baking powder, sugar, and salt.
- Cut in Fats: Add cold butter and shortening. Use a pastry cutter or two forks to cut them into the flour until the mixture is crumbly, with pea-sized pieces.
- Add Milk: Pour in milk and stir just until a soft, slightly sticky dough forms.
Tip: Keep butter cold for flakier dumplings; avoid overmixing the dough to keep it light.
Step 4: Add Dumplings
- Drop Dough: Drop the dough by tablespoonfuls (about 8-10 dumplings) onto the hot blueberry mixture, spacing them evenly.
- Cook Dumplings: Cover and cook on High for 30 minutes, until a toothpick inserted into the center of a dumpling comes out clean.
Tip: Don’t lift the lid while dumplings cook to maintain steam; they should be fluffy and cooked through.
Step 5: Serve
- Cool Slightly: Let the grunt cool for 5-10 minutes to set the filling.
- Serve: Spoon warm blueberry grunt into bowls, including a dumpling and plenty of sauce. Top with a scoop of vanilla ice cream if desired.
Tip: Serve warm for the best flavor; the sauce thickens as it cools.
FAQs
Q: Is Slow-Cooked Blueberry Grunt healthy?
A: Blueberries offer antioxidants, but the sugar and dumplings add calories. Reduce sugar to 1/2 cup or use a sugar substitute for a lighter option. Pair with yogurt instead of ice cream for balance.
Q: Can I use frozen blueberries?
A: Yes! Frozen blueberries work perfectly; no need to thaw. They may release more juice, creating a saucier filling.
Q: Why are my dumplings dense?
A: Overmixing the dough or using warm butter can cause this. Mix just until combined and keep butter cold for fluffy dumplings.
Q: Can I cook this on Low?
A: High is best for the bubbly filling, but you can cook on Low for 4-5 hours, then add dumplings for 45-60 minutes on High.
Q: Can I make this without a slow cooker?
A: Yes! Simmer the blueberry mixture in a saucepan over medium heat for 15-20 minutes, then drop dumplings on top, cover, and cook on low for 15-20 minutes until done.
Q: Can I freeze Slow-Cooked Blueberry Grunt?
A: Freeze the blueberry filling (without dumplings) for up to 2 months. Thaw, reheat, and add fresh dumplings before serving for the best texture.