from King Arthur Flour’s All-Purpose Baking Book

*Note: Non-dairy buttery sticks and almond milk work fantastic in this recipe to make a non-dairy variation.

Syrup:
4 tablespoons butter
1 cup water
1 cup brown sugar
1/8 teaspoon allspice
1/8 teaspoon nutmeg
1 tablespoon lemon juice
Dumpling:
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
6 tablespoons butter
3/4 cup milk
Filling:
1 quart blueberries

Preheat the oven to 350ºF.

For the syrup: Place the 4 tablespoons of butter in a 9 x 13 baking dish and place in the oven to melt the butter.  In a small saucepan, warm the water, brown sugar, spices and lemon juice over low heat until the sugar dissolves.

For the dumplings: Put the flour, baking powder, and salt in a medium sized mixing bowl and rub in the butter with your fingertips, a pastry blender, or two knives.  Pour in the milk and stir together until you have a shaggy dough.

To assemble:  Pour the blueberries into the baking dish on top of the melted butter.  Place blobs of dumpling dough on top of the blueberries and then pour the syrup all over the top.  Do not stir together.  Bake the slump for 40-45 minutes, or until the biscuits are golden and the mixture is bubbly.  Serve the slump warm.

Makes 12-15 servings.

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