Ingredients
4 cups fresh or frozen blueberries3/4 cup sugar1/2 cup water1 teaspoon almond extractDUMPLINGS:2 cups all-purpose flour4 teaspoons baking powder1 teaspoon sugar1/2 teaspoon salt1 tablespoon cold butter1 tablespoon shortening3/4 cup 2% milkVanilla ice cream, optional
Preparation
Place blueberries, sugar, water and extract in a 3-qt. slow cooker; stir to combine. Cook, covered, on high 2-3 hours or until bubbly.
For dumplings, in a small bowl, whisk flour, baking powder, sugar and salt. Cut in butter and shortening until crumbly. Add milk; stir just until a soft dough forms.
Drop dough by tablespoonfuls on top of hot blueberry mixture. Cook, covered, 30 minutes longer or until a toothpick inserted in center of dumplings comes out clean. If desired, serve warm with ice cream.
