Blueberry Grunt
Submitted by Hunny
A classic New England blueberry grunt made in the slow cooker. Berries simmer into a thick, bubbling sauce topped with fluffy biscuit dumplings and a sprinkle of brown sugar.
YIELD
1 recipePREP
20 minCOOK
6 hrsREADY
7 hrsIf you’ve never heard of a grunt, you’re in for a treat.
This old-school New England dessert gets its name from the sound the fruit makes as it bubbles away under a blanket of steamed dumplings. Think of it as cobbler’s rustic, no-fuss cousin.
This version lets your slow cooker do the heavy lifting. The blueberries cook down with tapioca into a thick, glossy sauce over several hours, then you drop spoonfuls of buttery biscuit dough right on top and let them steam until puffy and firm.
A dusting of brown sugar on the finished dumplings adds a hint of caramel warmth.
Serve it in bowls with vanilla ice cream or a pour of cold cream, and you’ve got a dessert that feels like a New England summer evening.
Pro Tips
- The tapioca thickens the berry sauce as it slow cooks, so don’t skip it. Cornstarch won’t hold up over that long cook time.
- When you drop the dumplings on, resist the urge to peek. Keep the lid on for the full 30 minutes so they steam properly.
- This grunt is best served warm the day it’s made. The dumplings soften if stored overnight.
Ingredients
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.
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