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Blueberry Grunt

 

48

Yield

1

recipe

Prep

20

min

Cook

6

hrs

Ready

7

hrs

Trans-fat Free
 

Ingredients

2 pints blueberries
*
½ cup water
2 tablespoons tapioca
2 cups all-purpose flour
2 ½ teaspoons baking powder
½ teaspoon salt
4 tablespoons butter
½ cup milk
1 large eggs
2 tablespoons brown sugar, light

Directions

In a 3½ quart slow cooker, combine blueberries, the ½ 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 resembles coarse meal.

In small bowl, beat milk and egg together.

Stir into flour mixture to form a soft dough.

Turn the slow-cooker setting 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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 163g (5.7 oz)
Amount per Serving
Calories 40431% of calories from fat
 % Daily Value *
Total Fat 14g 21%
Saturated Fat 8g 40%
Trans Fat 0g
Cholesterol 85mg 28%
Sodium 412mg 17%
Total Carbohydrate 20g 20%
Dietary Fiber 2g 7%
Sugars g
Protein 18g
Vitamin A 9% Vitamin C 0%
Calcium 12% Iron 19%
* based on a 2,000 calorie diet How is this calculated?

 

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