Move Over Blueberry Pie! Meet Blueberry Slump

Blueberry Slump Recipe

June 4, 2014   13 Comments

Snack Girl loves to make pie-crust because it is so fun!

You get to mess up your kitchen counter with flour and hope that you got the texture correct – or it ends up like rubber. Yes, I love stress.

For those of you who haven’t tried to make a crust, don’t bother. This recipe will help you decide that crust is for people who are stuck in their ways.

I introduce the “slump”. It is not a good name but what are you gonna do?

This recipe turns pie on its head. You get a lot of pie filling and a little bit of pastry - which saves an enormous amount of calories. Pastry crusts tend to have 8 tablespoons of butter.

I found this slump to be deeply satisfying and I enjoyed making it in my cast iron skillet – but it is not necessary. You can make it in any oven proof pan you have kicking around.

I wouldn’t call it healthy (because of all the sugar) but I would say it is flavorful and (bonus!) it turns your teeth purple!

Have you ever made a slump?

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Blueberry Slump Recipe

Makes 6 servings, ½ cup per serving

4 cups frozen blueberries
¼ cup sugar
½ cup water
½ teaspoon ground cinnamon
1 teaspoon cornstarch (optional)

For biscuits:

½ cup white whole wheat flour
1 tablespoon sugar
1 teaspoon baking powder
2 teaspoons butter
½ cup milk, plus one tablespoon

Preheat oven to 400 F. In a 10 inch oven proof skillet, mix blueberries, sugar, water, and cinnamon. Bring the mixture to a boil and then reduce the heat and simmer for 10 minutes until thickened. Add corn starch if you believe the blueberry syrup isn’t thickened enough for your tastes.

While blueberries are simmering, mix flour, sugar, baking powder, and butter with your hands until it resembles coarse crumbs. Add milk and stir until just moistened.

When blueberries are cooked, drop batter in 6 small portions and transfer the skillet to the oven. Bake for 17-20 minutes until biscuits are golden brown. Serve when warm.

For one serving = 150 calories, 2.2 g fat, 1.1 g saturated fat, 32.9 g carbohydrates, 21.2 g sugar, 2.8 g protein, 3.5 g fiber, 11 mg sodium, 4 Points+

Points values are calculated by Snack Girl and are provided for information only.
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13 Comments:

It looks a lot like a blueberry cobbler. Super easy to make and I find the fruit sweet enough that I cut the sugar in the cobbler recipe down to just a light sprinkling.

on June 4, 2014

I wonder if frozen peaches would do wonders as well... hmmm

on June 4, 2014

I would use strawberries and blueberries, take the sugar out and use a tablespoon of honey or agave. No sugar in the crust at all.

on June 4, 2014

My Mom makes cobbler instead of pie and rarely puts any sugar with the fruit. It may not get as firm but it tastes great. As others have said, you could leave out most of the sugar in the fruit mixture. It may take some training for some people who are used to commercial pies which have mega sugar in them to adjust.

on June 4, 2014

OMG, my Nana made blueberry slump & blueberry grunt in the summer! Honestly, I don't remember what the difference was, but both were delicious! I'm not a fan of pie with two crusts - - I prefer a crumble or one of these! A definite "try it" for the cast iron skillet.

on June 4, 2014

I'm bringing a peach pie (frozen home-made filling from last season) to a friend's home this weekend. I think I may just "slump" it. Thanks, Lisa!

on June 4, 2014

I cut the sugar in half from a conventional recipe but it will work without any sugar. You will not get thickening of the filling without it -but you might not mind.

on June 4, 2014

This is called Blueberry Grunt here in Nova Scotia, Canada!

on June 4, 2014

This is excellent. Am going to try it with strawberries and rhubarb......

on June 4, 2014

Negligible sugar for 6 servings! Great!

on June 4, 2014

It will work with any fruit; and you can do it with coconut oil instead of butter, palm sugar instead of white. Or as someone said, agave or honey; or molasses, depending upon the fruit. Thanks for all the recipes, Lisa and everyone.

on June 4, 2014

Remember this as Blueberry Grunt as my family is originally from Nova Scotia and we loved it and brown sugar was
part of the recipe.

on June 4, 2014

This is a great recipe! I will definitely try this. The title made my day, I was going through emails and stopped on this one. Blueberry slump :)

on June 4, 2014


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