Blueberry Slump (or grunt or cobbler) is a classic New England dessert in which sticky biscuit dough is dropped onto blueberries. A slump is like a cobbler, only instead of being baked in the oven, it's made on the stovetop. Gina Homolka of skinnytaste took it a step farther and figured out a way to make it in a slow cooker in her cookbook, skinnytaste Fast and Slow. According to her, 'It has a cake-like topping over the warm gooey berries, and it slumps onto your plate when you serve it. Simple and unfussy, it's a true comfort food.'
Slow Cooker Blueberry Slump
5 cups (26 ounces) blueberries
1/3 c raw sugar
1 Tbsp cornstarch
1 tsp grated lemon zest
3/4 cup all-purpose flour
1/3 c raw sugar
1 1/2 tsp baking powder
1/2 tsp grated lemon zest
pinch of kosher salt
2 Tbsp cold whipped butter
1/2 cup 2% milk
1 tsp vanilla extract
- For the fruit: Coat a 5- or 6- quart slow cooker with cooking spray. Combine the blueberries, sugar, cornstarch, and lemon zest in the slow cooker.
- For the topping: In a medium bowl, whisk together the flour, sugar, baking powder, lemon zest, and salt. Using a fork or a pastry blender, cut in the butter until resembles coarse crumbs.
- In a small bowl, combine the milk and vanilla. Add it to the flour mixture and stir with a spatula until combined. Spoon the topping over the blueberries and spread it out evenly.
- Cover and cook on low for 4 hours, until the blueberries are bubbling and the topping is set. Let stand for 20 minutes before serving.
Per serving (not including whipped cream): 1/2 cup, calories: 185, fat: 2.5g, saturated fat: 1.5g, carbs: 40g, fiber: 2.5g, protein: 3g, sugars, 26g, sodium: 131mg
I cut the recipe in half for 4 servings as I own a mini-slow cooker, and swapped fresh blueberries for frozen wild blueberries. I also had left over pastry dough from a previous pie so used that instead of making a fresh batch. I have to say, topped with fresh whipped cream the Blueberry Slump was incredibly scrumptious. I had to really struggle not to go for seconds!