Low-Fat Blueberry Grunt - cooking recipe

Ingredients

4 cups blueberries, rinsed, stemmed and patted dry (2 pints)
1 cup light brown sugar, packed
1 cup unbleached flour
1/2 cup whole wheat pastry flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 teaspoon cinnamon, ground
1/4 teaspoon nutmeg, grated
3/4 cup milk or 3/4 cup oat milk (a milk substitute)

Preparation

In large nonaluminum saucepan, combine berries and 1/2 cup brown sugar.
Cook over medium heat, stirring occasionally, until berries come to a boil.
Meanwhile, sift flours, baking powder, salt, remaining sugar, cinnamon and nutmeg into medium bowl.
Add milk, mixing just to moisten.
Drop dumplings by tablespoonfuls into boiling berries.
Cover with tight-fitting lid.
Lower heat slightly.
Cook without lifting lid, about 15 minutes.
To serve, using large spoon, transfer dumplings into bowl.
Surround with berries.
Break dumplings open with two forks.
Serve warm, topped with vanilla ice cream or nondairy frozen vanilla dessert.