5- Slow-Cooker Summer Berry Grunt
This dessert – essentially, stewed berries with steamed dumplings – uses a mixture of blueberries and blackberries. You could certainly use all blueberries, or you could mix it up and add in some frozen cherries. We used what we had in our freezer.
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ingredients:
- 12 ounces frozen blackberries
- 20 ounces frozen blueberries
- 2 cups (10 ounces) all-purpose flour, divided
- 3/4 cup plus 3 tablespoons granulated sugar
- 1 tablespoon fresh lemon juice
- 1-3/4 teaspoons ground cinnamon
- 1 teaspoon vanilla extract
- 1 tablespoon baking powder
- 1/2 cup plus 2 tablespoons milk
- 4 tablespoons unsalted butter, melted and cooled
directions:
1 ) Combine blackberries, blueberries, 1/4 cup (2.5 ounces) flour, 3/4 cup sugar, lemon juice, 1-1/2 teaspoon cinnamon, and vanilla extract in a large microwave-proof bowl.
2 ) Microwave, uncovered, until the berries begin to release their liquid, about 5 minutes, stirring at the half-way mark. Stir well and transfer to slow cooker; spread in even layer.
3 ) In a large bowl, combine the remaining 1-3/4 cup (7.5 ounces) flour, 2 tablespoons sugar, baking powder, and salt. Add milk and melted butter, stirring well to combine.
4 ) In a small bowl, combine 1 tablespoon sugar and the remaining 1/4 teaspoon cinnamon.
5 ) Grease a 1/4-cup measuring cup (either with butter or with a spray of cooking spray) and scoop 8 equal dumplings around the perimeter of the slow cooker, on top of the berries. Sprinkle the dumplings with the cinnamon-sugar mixture. Cover and cook on the low setting for 4 hours. Serve warm.
