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    Blueberry: Blueberry Grunt

    Source of Recipe

    internet

    List of Ingredients

    2 pints fresh or frozen blueberries
    1/2 cup plus 2 tablespoons sugar, divided
    1/2 cup water (use warm water is using frozen berries)
    2 tablespoons instant tapioca
    2 cups all-purpose flour
    2 1/2 teaspoons baking powder
    1/2 teaspoon salt
    5 tablespoons chilled, unsalted butter, cut into 1/2-inch cubes
    1/2 cup milk
    1 large egg
    2 tablespoons light brown sugar

    Recipe

    In a 3 1/2-quart slow cooker, combine the 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 (200-degrees F.
    In a medium bowl, whisk the flour, the remaining 2 tablespoons granulated sugar, the baking powder, and salt to combine. Using a pastry blender or two knives, cut in the butter until the mixture resembles coarse meal. In a small bowl, beat the milk and egg together. Stir into the flour mixture to form a soft dough.
    Turn the heat to high (300-degreesF). Drop the dough by tablespoons 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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