Description

Craving a warm, comforting dessert that’s bursting with juicy blueberries and topped with fluffy dumplings? Slow-Cooked Blueberry Grunt is a delightful, old-fashioned treat that’s perfect for cozy nights or family gatherings

Ingredients

Slow-Cooked Blueberry Grunt uses straightforward ingredients to create a vibrant, comforting dessert. Here’s what you need and why each one matters:

Blueberries (4 cups, fresh or frozen): The star of the dish, providing sweet-tart flavor and a jammy texture.
Sugar (3/4 cup): Sweetens the blueberries, balancing their tartness.
Water (1/2 cup): Helps create a saucy blueberry base, especially for frozen berries.
Almond Extract (1 teaspoon): Adds a warm, nutty depth that enhances the blueberry flavor.
All-Purpose Flour (2 cups, for dumplings): Forms the base of the soft, biscuit-like dumplings.
Baking Powder (4 teaspoons, for dumplings): Ensures the dumplings rise and stay light and fluffy.
Sugar (1 teaspoon, for dumplings): Adds a hint of sweetness to the dumplings.
Salt (1/2 teaspoon, for dumplings): Balances the flavors in the dumplings.
Cold Butter (1 tablespoon, for dumplings): Adds richness and creates a crumbly texture.
Shortening (1 tablespoon, for dumplings): Contributes to the dumplings’ tender, flaky texture.
2% Milk (3/4 cup, for dumplings): Binds the dough, creating a soft, spoonable consistency.
Vanilla Ice Cream (optional): A creamy, cooling topping that pairs perfectly with the warm grunt.

Substitutions and Variations

Blueberries: Swap for mixed berries, raspberries, or blackberries (adjust sugar if berries are tarter).
Sugar: Reduce to 1/2 cup for a less sweet filling or use honey or maple syrup.
Almond Extract: Replace with vanilla extract or a splash of lemon juice for a different flavor profile.
Flour: Use gluten-free all-purpose flour for a gluten-free version.
Butter/Shortening: Use all butter or all shortening, or try coconut oil for a dairy-free option.
Milk: Swap for plant-based milk (e.g., almond or oat) for a dairy-free version.
Toppings: Serve with whipped cream, yogurt, or a dusting of powdered sugar instead of ice cream.

Pro Tip: If using frozen blueberries, don’t thaw them to prevent excess liquid; add 15 minutes to the initial cooking time if needed.

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Instructions

Prep the Blueberry Base:
- In a 3-quart slow cooker, combine 4 cups fresh or frozen blueberries, 3/4 cup sugar, 1/2 cup water, and 1 teaspoon almond extract. Stir gently to mix.
- Cover and cook on high for 2-3 hours, until the mixture is bubbly and thickened slightly.
- Tip: Stir once halfway through to ensure even cooking.
Make the Dumpling Dough:
- In a small bowl, whisk together 2 cups all-purpose flour, 4 teaspoons baking powder, 1 teaspoon sugar, and 1/2 teaspoon salt.
- Cut in 1 tablespoon cold butter and 1 tablespoon shortening using a pastry cutter or fork until the mixture is crumbly.
- Add 3/4 cup 2% milk and stir just until a soft, sticky dough forms.
- Tip: Don’t overmix the dough to keep dumplings light and tender.
Add Dumplings:
- Drop the dough by tablespoonfuls (about 8-10 dumplings) onto the hot blueberry mixture, spacing them evenly.
- Cover and cook on high for 30 minutes longer, until a toothpick inserted into the center of a dumpling comes out clean.
- Tip: Avoid lifting the lid during cooking to maintain steam for fluffy dumplings.
Serve:
- Spoon the blueberry grunt into bowls, ensuring each serving has dumplings and sauce.
- If desired, serve warm with a scoop of vanilla ice cream (makes 6-8 servings).
- Tip: Let cool slightly (5-10 minutes) for easier serving, especially with ice cream.

Cooking Tips:

Check Bubbles: Ensure the blueberry mixture is bubbly before adding dumplings to cook them properly.
Keep Dumplings Small: Tablespoon-sized portions ensure even cooking and a good balance with the fruit.
Test Dumplings: If the toothpick has wet dough, cook for an additional 5-10 minutes.