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

1. Combine Ingredients: In a 3-quart slow cooker, add blueberries, sugar, water, and almond extract. Stir gently to combine.
2. 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

1. Mix Dry Ingredients: In a small bowl, whisk together flour, baking powder, sugar, and salt.
2. 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.
3. 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

1. Drop Dough: Drop the dough by tablespoonfuls (about 8-10 dumplings) onto the hot blueberry mixture, spacing them evenly.
2. 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

1. Cool Slightly: Let the grunt cool for 5-10 minutes to set the filling.
2. 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.