Serve this traditional dessert warm with vanilla ice cream.
Place blueberries, sugar, water, and almond extract in a 3 qt slow cooker; stir to combine.
Cook, covered, on high for 2-3 hours or until bubbly.
For dumplings, in a large bowl, whisk flour, baking powder, sugar and salt together until fully combined.
Cut in butter and shortening with 2 knives or a pastry blender until crumbly.
Add milk and stir until just incorporated and a soft dough forms.
Drop by tablespoons onto hot blueberry mixture, cover an cook 30 minutes longer or until a toothpick inserted in the middle of dumplings comes out clean.
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