Blueberry Grunt

Recipe by Miss JJ
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 6hrs 40mins
SERVES: 8-12
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In a 31/2 quart slow cooker, combine blueberries, the 1/2 cup granulated sugar, the water and tapioca. Cover and slow-cook until the berries have formed a thick sauce, 5 to 6 hours on low.
  • In a medium bowl, whisk flour, the remaining 2 tablespoons granulated sugar, baking powder and salt to combine. Using a pastry blender or two knives, cut in the butter until the mixture resembled coarse meal.
  • In small bowl, beat milk and egg together.
  • Stir into flour mixture to form a soft dough.
  • Turn the slow-cooker to high.
  • Drop the dough by tablespoonfuls on top of the blueberries.
  • Cover and slow-cook until the topping is firm and a toothpick inserted in the center comes out clean, about 30 minutes.
  • Sprinkle the dumplings with the brown sugar.
  • Let the grunt stand for 5 minutes before serving, then spoon into individual bowls.
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