Blueberry Grunt

2 pints fresh or frozen blueberries
1/2 c. plus 2 tbsp. sugar, divided
1/2 c. water, warm if using frozen blueberries
2 tbsp. instant tapioca
2 c. all-purpose flour
21/2 tsp. baking powder
1/2 tsp. salt

4 tbsp. unsalted butter, chilled
1/2 c. milk
1 lg. egg
2 tbsp. light brown sugar

In a 31/2 quart slow cooker, combine blueberries, the 1/2 c. 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 tbsp. 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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