STOVE TOP BLUEBERRY GRUNT
This oddly named dessert promises juicy berries topped with biscuity dumplings, and there is no need to turn on the oven. But it can easily become a soggy, bland mess. Do not use frozen blueberries here, as they will make the filling watery. You will need a clean kitchen towel for this recipe.
Provided by Debbi R
Categories Desserts Fruit Dessert Recipes Blueberry Dessert Recipes
Time 55m
Yield 12
Number Of Ingredients 17
Steps:
- Combine 4 cups blueberries, 1/2 cup white sugar, 1/2 teaspoon cinnamon, water, and lemon zest in a Dutch oven. Cook and stir over medium-high heat until mixture has thickened and has a jam-like texture, 10 to 12 minutes.
- Whisk lemon juice and cornstarch together in a small bowl until smooth; stir into blueberry mixture. Add remaining 4 cups blueberries to the blueberry mixture; cook and stir until blueberry mixture is heated through, about 1 minute. Remove pot from heat and cover to keep warm.
- Mix buttermilk, butter, and vanilla extract together in a measuring cup. Whisk flour, baking powder, baking soda, salt, and 6 tablespoons sugar together in a large bowl. Slowly stir buttermilk mixture into flour mixture until dough forms. Scoop dough using a small ice cream scoop or 2 large spoons and drop golf ball-sized dumplings atop blueberry mixture.
- Wrap lid of Dutch oven with a clean kitchen towel to absorb condensation during cooking. Cover pot with the towel-wrapped lid, keeping towel away from heat source.
- Simmer grunt until dumplings have doubled in size and a toothpick inserted in the center comes out clean, 16 to 22 minutes.
- Mix 1/2 teaspoon cinnamon and 2 tablespoons white sugar together in a small bowl; sprinkle over dumplings.
Nutrition Facts : Calories 265 calories, Carbohydrate 50 g, Cholesterol 15.9 mg, Fat 6.4 g, Fiber 3.1 g, Protein 3.7 g, SaturatedFat 3.8 g, Sodium 228.7 mg, Sugar 27.2 g
SKILLET PEACH DUMPLINGS
My husband and I can't walk by the skillet without eating a spoonful of this addictive dessert. Serve warm with milk or cream. Also good with apples or berries. Omit water when using berries.
Provided by commanderl
Categories Desserts Fruit Dessert Recipes Peach Dessert Recipes
Time 45m
Yield 8
Number Of Ingredients 12
Steps:
- Combine peaches, 2/3 cup white sugar, brown sugar, water, 1/2 cup margarine, and cinnamon together in a large skillet; bring to a boil. Cover skillet with a lid and cook peach mixture until sugars have dissolved and peaches are softened, about 10 minutes.
- Mix flour, 1/3 cup white sugar, baking powder, and salt together in a bowl. Cut 3 tablespoons margarine into flour mixture until mixture is crumbly; add milk and stir until you have a soft dough. Drop tablespoons of the dough into the peach mixture.
- Cover skillet tightly with a lid and cook, without removing lid, until dumplings are cooked through, about 15 minutes.
Nutrition Facts : Calories 445.4 calories, Carbohydrate 72.8 g, Cholesterol 1.8 mg, Fat 16 g, Fiber 1 g, Protein 4.2 g, SaturatedFat 3 g, Sodium 585.3 mg, Sugar 48 g
BERTHA'S BLUEBERRY DUMPLINGS
I make these in an electric frypan. Try topping them off with vanilla ice cream, or even whipped cream while they are still hot. Awesome!
Provided by Joanne Choquette
Categories Desserts Fruit Dessert Recipes Blueberry Dessert Recipes
Time 45m
Yield 8
Number Of Ingredients 8
Steps:
- In a medium bowl, mix flour, baking powder and salt. Rub in lard with fingers. Stir in milk to make a soft dough.
- In a deep skillet, boil water. Reduce heat to a simmer and stir in sugar until dissolved. Stir in blueberries. Drop dough by rounded spoonfuls into simmering blueberry syrup. Cover and simmer 10 minutes. Serve.
Nutrition Facts : Calories 288.3 calories, Carbohydrate 56.2 g, Cholesterol 6.2 mg, Fat 5.6 g, Fiber 1.8 g, Protein 4.2 g, SaturatedFat 2.2 g, Sodium 334.5 mg, Sugar 30.1 g
BLUEBERRY DUMPLINGS
One of my childhood memories is picking wild blueberries with my siblings when our family went camping in northern Ontario - then my mother would make blueberry dumplings for us! This recipe from Jim Dodge, Food & Beverage Manager at the Getty Center in L.A., is much better - sorry mom! Wild blueberries are best - but cultivated or frozen blueberries or even Saskatoons will work. Top with creme fraiche or whipped cream.
Provided by CountryLady
Categories Dessert
Time 1h
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Filling: Adjust oven rack to the lowest level and preheat oven to 350°F.
- Wash the berries in a bowl of cold water, remove any leaves or stems and drain well.
- In a 2 ½ to 3 quart casserole with a tight fitting lid, stir together the sugar and water until the sugar dissolves.
- Add the berries and cover with the lid.
- Bake on the lower rack for about 30 minutes or until the filling gives off a little steam.
- While the filling is baking, begin preparing the batter so that you are able to make the dumplings quickly.
- Dumplings: In a medium size bowl blend together the flour, baking powder and salt.
- Pour the milk into a small saucepan.
- Cut the butter into small pieces and add to the milk.
- Warm over moderate heat until the milk is warm and the butter is almost completely melted.
- Turn off the heat and leave the mixture in the saucepan on the burner so that the milk stays warm and butter stays melted.
- Get ready in your workspace: a fork to mix with and two large oval soupspoons to form the dumplings.
- When the blueberry filling is ready, remove the casserole from the oven, but do not remove the lid.
- With a fork, stir the milk mixture into the flour only until the milk has been absorbed.
- The batter should look lumpy and under mixed.
- Remove the lid from the top of the casserole and keep it close by.
- Drop large spoonfuls of the batter on top of the blueberry mixture forming first a circle and then filling in the center of the circle.
- The dumplings will sink a little.
- Return the lid to the top and place back into the oven.
- Continue cooking for 15 minutes.
- Do not remove the lid until this baking time has elapsed.
- Remove from the oven and place on a rack.
- Remove the lid and let cool for 15 minutes before serving.
- Whip the crème fraîche (or whipping cream) until thickened.
- To serve, spoon into deep bowls and top with a dollop of cream fraîche or whipping cream.
Nutrition Facts : Calories 529.4, Fat 24.5, SaturatedFat 15, Cholesterol 80.4, Sodium 305.6, Carbohydrate 74.5, Fiber 3.2, Sugar 43.1, Protein 6.2
AMISH PEACH DUMPLINGS
Flour dumplings are added to a peach syrupy mixture to create a wonderful dessert. This is an Amish recipe. Using cream or canned milk instead of the milk gives this a creamier texture but also more calories. You can use fresh, frozen, or canned peaches.
Provided by MOMTO8
Categories Desserts Fruit Dessert Recipes Peach Dessert Recipes
Time 40m
Yield 8
Number Of Ingredients 8
Steps:
- Stir water, sugar, and butter together in a pot over medium-high heat until sugar dissolves and mixture has a syrupy texture, 5 to 10 minutes. Add peaches to syrup; bring to a boil.
- Whisk flour, baking powder, and salt together in a bowl. Stir milk into flour mixture until a stiff batter forms.
- Drop batter by large spoonfuls into boiling peach syrup; cover the pot with a lid, reduce heat to medium, and cook until dumplings are set, about 20 minutes.
Nutrition Facts : Calories 190.3 calories, Carbohydrate 40.6 g, Cholesterol 6.3 mg, Fat 2.2 g, Fiber 0.4 g, Protein 2.6 g, SaturatedFat 1.3 g, Sodium 293.3 mg, Sugar 28.4 g
PEACH-BLUEBERRY PRESERVES
As a child I helped my grandmother can summer fruits and vegetables. I didn't always appreciate this activity when I was young, but now I miss her terribly and wish we could have another summer afternoon in her kitchen. I think she would enjoy this recipe. -Katie Ferrier Gage, Houston, Texas
Provided by Taste of Home
Time 1h10m
Yield 4 half-pints.
Number Of Ingredients 4
Steps:
- In a Dutch oven, combine peaches, sugar, blueberries and lemon juice. Bring to a boil. Reduce heat; simmer, uncovered, 45-55 minutes or until thickened, stirring occasionally. Remove from heat., Ladle hot mixture into 4 hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight., Place jars into canner, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.
Nutrition Facts : Calories 86 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 0 sodium, Carbohydrate 22g carbohydrate (21g sugars, Fiber 1g fiber), Protein 0 protein.
STOVE TOP BLUEBERRY SLUMP
If you love warm, sweet blueberries with fluffy dumplings on top, this is the recipe for you! This is "supposed" to serve 6, but that's only if you have very-restrained eaters. Sometimes this serves only 2 in my house!
Provided by DuChick
Categories Dessert
Time 25m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- In a large heavy saucepan, combine blueberries, sugar, water, lemon peel and juice, then bring to a boil. Reduce heat and simmer, uncovered for 5 minutes.
- Meanwhile, combine flour, sugar, baking powder and salt. Cut in butter until mixture resembles a coarse meal. Add milk quickly, mixing until dry ingredients are just moistened. Drop dough by spoonfuls into simmering berries (makes six dumplings). Cover and cook over low heat for 10 minutes. Do not lift lid.
- Spoon dumplings into individual serving bowls and spoon some sauce over each. Serve warm with cream or whipped cream, if desired.
BLUEBERRY DUMPLINGS
Wonderful way to use fresh or frozen Maine Blueberries! Serve with real whipped cream or Vanilla Bean ice cream. SWEET!
Provided by KelBel
Categories Breakfast
Time 30m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Mix together dumpling ingredients in a bowl.
- Mix together blueberry sauce ingredients in a heavy bottomed saucepan over medium heat. Bring to a boil, stirring frequetly.
- Turn down burner to low, while alowing the syrup to simmer, add dumpling (should make 6).
- Cook 10 minutes with lid on (NO PEEKING)!
- Cook 10 minutes with lid off.
- Serve warm with whipped cream or ice cream.
PEACH BLUEBERRY PIE
This recipe comes from the mortician's side of the family. I was wary at first because I had never heard of the combination of peaches and blueberries. I was quickly swayed after trying it and now believe that this is one of the best pies ever!
Provided by the mortician's wife
Categories Desserts Pies Fruit Pie Recipes Peach Pie Recipes
Time 1h
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 425 degrees F (220 degrees C). Place one pie crust into a pie plate.
- Toss peaches and blueberries in a bowl with lemon juice. Mix sugar, tapioca, and salt in a small bowl and add to peach mixture; stir to combine. Allow fruit to rest for 15 minutes, then transfer to prepared pie plate. Scatter margarine pieces over fruit and brush the edge of the pie with water. Cover pie with remaining crust; press and seal the top and bottom crusts.
- Bake in preheated oven until crust is golden brown and fruit is bubbly 45 to 50 minutes.
Nutrition Facts : Calories 378.1 calories, Carbohydrate 53.1 g, Fat 17.7 g, Fiber 2.1 g, Protein 3 g, SaturatedFat 4.2 g, Sodium 412.3 mg, Sugar 29.9 g
BLUEBERRY PEACH STOVE TOP DUMPLINGS
This is a great dessert but an even better breakfast as the dough is not sweet at all. This recipe originally called for 4 cups of strawberries but I had blueberries and peaches on had so I decided to use that but I bet you could use any fruit combination. I also added a bit of lemon juice to cut the sweetness of the berry and give the dough a zing. This was adapted from Gourment Magazine.
Provided by Ceezie
Categories Breakfast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Stir together fruit and sugar in a 4-qt heavy saucepan and let stand, stirring occasionally, until juicy, about 15 minutes. Bring to a boil over medium heat, stirring occasionally. Squeeze a bit of lemon juice inches.
- Meanwhile, whisk together flour, baking powder, and salt in a bowl. Blend in butter using a pastry blender or your fingertips until mixture resembles coarse meal with some roughly pea-size butter lumps.
- Stir in milk and lemon zest until just blended, then add drop onto boiling fruit. Tightly cover saucepan and reduce heat to low. Cook, undisturbed, until dumpling looks dry on top, 15 to 20 minutes. Let stand off heat, uncovered, 5 minutes before serving.
Nutrition Facts : Calories 319.3, Fat 7.4, SaturatedFat 4.5, Cholesterol 19.3, Sodium 344.6, Carbohydrate 59.6, Fiber 0.8, Sugar 35.5, Protein 4.6
More about "blueberry peach stove top dumplings recipes"
OLD FASHIONED PEACH BLUEBERRY DESSERT - BUNNY'S …
From bunnyswarmoven.net
BLUEBERRY DUMPLINGS | BEYOND KIMCHEE
From beyondkimchee.com
BLUEBERRY DUMPLINGS RECIPE- OLD …
From melissaknorris.com
EAST COAST BLUEBERRY GRUNT - EARTH, FOOD, …
From earthfoodandfire.com
BLUEBERRY SLUMP RECIPE - SIMPLY RECIPES
From simplyrecipes.com
SOUTHERN BLUEBERRY DESSERT DUMPLINGS > CALL ME PMC
From callmepmc.com
EASY BLUEBERRY DUMPLINGS WITH PEACHES - MARIA'S MIXING BOWL
From mariasmixingbowl.com
EASY STOVETOP CHERRY GRUNT (STOVETOP COBBLER) RECIPE - SERIOUS EATS
From seriouseats.com
BLUEBERRY PEACH DUMPLINGS: A DELICIOUS AND EASY DESSERT RECIPE
From astorybookday.com
BLUEBERRY DUMPLINGS | OLD-FASHIONED STYLE | DIY DEMONSTRATION
From youtube.com
STOVETOP PEACH-BLUEBERRY CRUMBLE – ROBIN ROBERTSON
From robinrobertson.com
EASY HOMEMADE PEACH DUMPLINGS - BAKING WITH MOM
From bakingwithmom.com
BLUEBERRY DUMPLINGS RECIPE - RELUCTANT ENTERTAINER
From reluctantentertainer.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#30-minutes-or-less #time-to-make #course #main-ingredient #preparation #breakfast #desserts #fruit #easy #kid-friendly #dietary #3-steps-or-less
You'll also love