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Blueberry Grunt

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Recipe

 

Yield

1 recipe

Prep

20 min

Cook

6 hrs

Ready

7 hrs
Trans-fat Free

Ingredients

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

Amount Measure Ingredient Features
946 ml blueberries
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118 ml water
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3E+1 ml tapioca
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473 ml all-purpose flour
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13 ml baking powder
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2.5 ml salt
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6E+1 ml butter
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118 ml milk
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1 large eggs
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3E+1 ml brown sugar, light
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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 Arrow up button

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Nutrition Facts

Serving Size 163g (5.7 oz)
Amount per Serving
Calories 40431% 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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