Prep 0 mins
Cook 0 mins
- 4 cups blueberries, rinsed, stemmed and patted dry (2 pints)
- 1 cup light brown sugar, packed
- 1 cup unbleached flour
- 1⁄2 cup whole wheat pastry flour
- 2 teaspoons baking powder
- 1⁄4 teaspoon salt
- 1⁄2 teaspoon cinnamon, ground
- 1⁄4 teaspoon nutmeg, grated
- 3⁄4 cup milk or 3⁄4 cup oat milk (a milk substitute)
- In large nonaluminum saucepan, combine berries and 1/2 cup brown sugar.
- Cook over medium heat, stirring occasionally, until berries come to a boil.
- Meanwhile, sift flours, baking powder, salt, remaining sugar, cinnamon and nutmeg into medium bowl.
- Add milk, mixing just to moisten.
- Drop dumplings by tablespoonfuls into boiling berries.
- Cover with tight-fitting lid.
- Lower heat slightly.
- Cook without lifting lid, about 15 minutes.
- To serve, using large spoon, transfer dumplings into bowl.
- Surround with berries.
- Break dumplings open with two forks.
- Serve warm, topped with vanilla ice cream or nondairy frozen vanilla dessert.
Great recipe! I chose this recipe primarily because I wanted a cobbler, but didn't want to turn on the oven. This was delicious plus I didn't have to heat the house! I scaled it in half and served warm with vanilla ice cream. Might add more blueberries next time as it seemed to be more dumpling than fruit. Also added a touch of lemon juice (don't really know why, just seemed like a good idea). The dumplings were delicious and the berries had the perfect amount of sweetness. DH really enjoyed these as well! Thanks for posting!
I used cherries and nectarines because they needed to be used, but kept the method. I used a baking mix I keep in the freezer (whole wheat flour, oats, flax, etc.) and mixed soy milk for the dumplings. What an outstanding way to prepare a tasty and healthy dessert. Thanks for posting.
A great tasting recipe that reminded me of the blueberry grunt my dad makes. Thanks alot.