Imagine buttery dumpling perfumed with rosemary nestled in a jammy blueberry sauce, bubbling and hot, straight from the stove top. Have I conceived you yet? If I haven’t take a long look at that picture with the ice cream, melting into a stream on top of the blueberry slump. How bout now? Yea, that’s what I thought.
With labor day coming up on Monday, this would be the perfect dessert to whip up since it’s takes under 15 minutes to prep and cook. For cuteness factor, I used two 6-inch cast iron skillets from World Market. They were about 14 bucks total.
You can also use one large cast iron skillet or a regular sauté pan. In order for the dumplings to steam, you need to cover them. A piece of foil does the trick. Enjoy!
If you decide to take a chance on this Blueberry Rosemary Slump, don’t forget to #YNGBRKANDHNGRY on Instagram so I can see it. High Five!
- ½ cup all-purpose flour
- ½ cup ground graham cracker crumbs
- 1 teaspoon baking powder
- ½ tablespoon sugar
- 2 tablespoons butter
- ⅓ cup whole milk
- ¼ teaspoon minced rosemary
- 1 pint blueberries, divided
- ½ cup sugar, divided
- 1 teaspoon lemon juice, divided
- 1 teaspoon cinnamon, divided
- 4 tablespoons water
- In a food processor, blend all purpose flour, graham cracker crumbs, baking powder and sugar. Cut the butter into small cubes and add to the flour mixture. Pulse until pea sized bits of butter remain. Add the milk and pulse two more times. Handling the dough as little as possible, form into a ball. Set aside.
- In each 6 inch cast iron skillet, add half the blueberries, ¼ cup sugar, ½ teaspoon lemon juice, ½ teaspoon cinnamon and 4 tablespoons water. Heat until boiling, stirring a few times so the berries are well coated in the sauce.
- Lower heat to a simmer. Tear off pieces of the dough ball and drop onto the fruit. Cover the skillets with foil for 12 minutes. Serve with vanilla ice cream