Blueberry Grunt

Name: Blueberry Grunt
Ingredients: 4 cups frozen blueberries; 1/2 cup sugar; 2 tablespoons sugar; 1/2 cup water, warm if using frozen blueberries; 2 tablespoons dry tapioca; 2 cups all-purpose flour; 2 1/2 teaspoons baking powder; 1/2 teaspoon salt; 4 tablespoons unsalted butter, chilled; 1/2 cup milk; 1 large egg; 2 tablespoons light brown sugar

12 ingredients

9 steps

Ingredients

4 cups frozen blueberries
1/2 cup sugar
2 tablespoons sugar
1/2 cup water, warm if using frozen blueberries
2 tablespoons dry tapioca
2 cups all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
4 tablespoons unsalted butter, chilled
1/2 cup milk
1 large egg
2 tablespoons light brown sugar

Directions

1

In a 31/2 quart slow cooker, combine blueberries, the 1/2 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.
2

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 resembled coarse meal.
3

In small bowl, beat milk and egg together.
4

Stir into flour mixture to form a soft dough.
5

Turn the slow-cooker to high.
6

Drop the dough by tablespoonfuls on top of the blueberries.
7

Cover and slow-cook until the topping is firm and a toothpick inserted in the center comes out clean, about 30 minutes.
8

Sprinkle the dumplings with the brown sugar.
9

Let the grunt stand for 5 minutes before serving, then spoon into individual bowls.