Blueberry Grunt
Yield
1 recipePrep
20 minCook
6 hrsReady
7 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 946 | ml |
blueberries
|
*
|
| 118 | ml |
water
|
|
| 3E+1 | ml |
tapioca
|
|
| 473 | ml |
all-purpose flour
|
|
| 13 | ml |
baking powder
|
|
| 2.5 | ml |
salt
|
|
| 6E+1 | ml |
butter
|
|
| 118 | ml |
milk
|
|
| 1 | large |
eggs
|
|
| 3E+1 | ml |
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.
