SKILLET BLUEBERRY SLUMP
My mother-in-law made a slump of wild blueberries with dumplings and served it warm with a pitcher of farm cream. We’ve been enjoying slump desserts for nearly 60 years!
—Eleanore Ebeling, Brewster, MN
Prep: 25 min. • Bake: 20 min. • Makes: 6 servings
- 4 cups fresh or frozen blueberries
- ½ cup sugar
- ½ cup water
- 1 tsp. grated lemon zest
- 1 Tbsp. lemon juice
- 1 cup all-purpose flour
- 2 Tbsp. sugar
- 2 tsp. baking powder
- ½ tsp. salt
- 1 Tbsp. butter
- ½ cup 2% milk
- Vanilla ice cream
- 1. Preheat the oven to 400°. In a 10-in. ovenproof skillet, combine the first 5 ingredients; bring to a boil. Reduce heat; simmer, uncovered, 9-11 minutes or until slightly thickened, stirring occasionally.
- 2. Meanwhile, in a small bowl, whisk flour, sugar, baking powder and salt. Cut in the butter until the mixture resembles coarse crumbs. Add milk; stir just until moistened.
- 3. Drop batter in 6 portions on top of the simmering blueberry mixture. Transfer to oven. Bake, uncovered, 17-20 minutes or until dumplings are golden brown. Serve warm with ice cream.
1 serving: 239 cal., 3g fat (2g sat. fat), 7mg chol., 355mg sod., 52g carb. (32g sugars, 3g fiber), 4g pro.
