Blueberry Grunt
- Ready In:
- 5hrs 50mins
- Ingredients:
- 11
- Serves:
-
4
ingredients
-
Stewed Fruit
- 946.38 ml fresh blueberries, picked over for stems
- 118.29 ml sugar
- 118.29 ml water
- 29.58 ml dry tapioca
-
Dumpling Topping
- 473.18 ml all-purpose flour
- 29.58 ml sugar
- 12.32 ml baking powder
- 2.46 ml salt
- 59.14 ml cold unsalted butter
- 118.29 ml cold milk
- 1 large egg
directions
- Coat the slow cooker with butter-flavored nonstick cooking spray or grease with butter.
- In the slow cooker, combine the blueberries, ½ cup sugar, water, and tapioca; stir gently to coat the berries.
- Cover and cook on LOW for about 5 hours or until the berries have formed a thick sauce.
- To make the topping, whisk together the flour, 2 tablespoons sugar, baking powder, and salt in a bowl.
- Using a pastry blender, cut in the butter until the mixture resembles coarse meal.
- In a small bowl, beat the milk and egg together; stir into flour mixture with a few strokes to form a soft dough.
- Turn the cooker temperature to HIGH and remove the lid.
- Drop the dough by heaping tablespoons on top of the hot blueberries.
- Cover and cook about 30 minutes until the topping is firm and a pick comes out clean (the topping will not brown).
- Turn the cooker off, remove the lid, and let the grunt rest for 10 minutes.
- Spoon into individual bowls and serve with heavy cream.
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