SKILLET BLUEBERRY SLUMP RECIPE
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 eating slump for nearly 60 years! -Eleanore Ebeling, Brewster, Minnesota
Provided by @MakeItYours
Number Of Ingredients 12
Steps:
- 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 simmering blueberry mixture. Transfer to oven. Bake, uncovered, 17-20 minutes or until dumplings are golden brown. Serve warm with ice cream.
- Yield: 6 servings.
- Originally published as Skillet Blueberry Slump in Taste of Home
- June/July 2014
- Nutritional Facts
- serving (calculated without ice cream) equals 239 calories, 3 g fat (2 g saturated fat), 7 mg cholesterol, 355 mg sodium, 52 g carbohydrate, 3 g fiber, 4 g protein.
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