Tuesday, April 16, 2019

Skillet Blueberry Slump

Slump. A dessert, traditionally served on America's east coast that is a combination of a pie and a cobbler. It consists of fruit, most often berries, which are cooked beneath a crust of biscuit dough. This “Slump” is made with blueberries and dumplings and served warm with vanilla ice cream. Sounds good, doesn’t it? Serves 6 Total Time: 45 minutes

4 cups fresh or frozen blueberries
1/2 cup sugar
1/2 cup water
1 teaspoon grated lemon zest
1 tablespoon lemon juice
1 cup all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 tablespoon butter
1/2 cup 2% milk
Vanilla ice cream


Preheat oven to 400°. In a 10-in. ovenproof skillet, combine the first five ingredients; bring to a boil. Reduce heat; simmer, uncovered, 9-11 minutes or until slightly thickened, stirring occasionally. Meanwhile, in a small bowl, whisk flour, sugar, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. Add milk; stir just until moistened. Drop batter in six 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. Yum Yum!

Recipe works great with a lodge cast-iron skillet

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