Blueberry Grunt

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 5hrs 50mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
Advertisement

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.
Advertisement