Blueberry Grunt
2 pints fresh or frozen blueberries
1/2 cup plus 2 Tbsp sugar, divided
1/2 cup water (use warm water is using frozen berries)
2 Tbsp instant tapioca
2 cups all-purpose flour
2 1/2 tsp baking powder
1/2 tsp salt
5 Tbsp chilled, unsalted butter, cut into 1/2-inch cubes
1/2 cup milk
1 large egg
2 Tbsp light brown sugar
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-degreesF).
In a medium bowl, whisk the flour, the remaining 2 Tbsp 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.
"How did such an ambrosial dish get such an unattractive moniker? One story explains that the dessert was originally prepared on top of the stove in a heavy iron pot, which elicited a "grunt" from the cook when lifted from the fire."
Submitted by HeatherV
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