Blueberry Grunt

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.