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"Hunger is the best sauce in the world."--Cervantes

Skillet Blueberry Slump Recipe Recipe

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This recipe for Skillet Blueberry Slump Recipe is from Grandma's Recipes and Reflections, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 cups fresh or frozen blueberries
1/2 cup sugar
1/2 cup water
1 tsp grated lemon peel
1 T lemon juice
1 cup all-purpose flour
2 T sugar
2 tsp baking powder
1/2 tsp salt
1 T butter
1/2 cup 2% milk
Vanilla ice cream
Directions:
Directions:
Preheat oven to 400º.
In a 10 inch ovenproof skillet, combine the first five ingredients; bring to a boil.
Reduce heat, simmer, uncovered, 9 to 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 the oven and bake, uncovered for 17 to 20 minutes or until dumplings are golden brown.
Serve warm with ice cream.
Number Of Servings:
Number Of Servings:
6 servings
Personal Notes:
Personal Notes:
This recipe is similar to what my mother used to make with plums. On the farm, we didn't have ice cream on hand but we did have plenty of cream - recently skimmed from on top of the milk. I used to put that warm plum slump in my bowl and cover it with crean and eat several servings - until I was absolutely stuffed. I guess there was a reason I was called "Chubby".

 

 

 

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