Recipe

Slow Cooker Blueberry Grunt Recipe

	Modelsmom / All my dishes 2 months, 4 weeks ago I don't know if you ever see a grunt anywhere but here in New England. This one is seriously old-fashioned; now we're talking Colonial times. It is stewed fruit topped with a drop biscuit dough that steams like a dumpling. Even in its traditional f... More Prep:5m Cook:330m Servings:4	Modelsmom
	slow cooker easy dessert oldfashioned blueberry cobbler grunt

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Ingredients

Stewed Fruit:

2 pints fresh blueberries, picked over for stems, OR 1 (16oz) package individually frozen blueberries (NOT packed in syrup), thawed

1/2 cup sugar

1/2 cup water, warm if using frozen blueberries

2 T instant tapioca

Dumpling Topping:

2 cups flour

2 T sugar

2 1/2 tsp baking powder

1/2 tsp salt

1/4 cup (half-stick) cold unsalted butter

1/2 cup cold milk

1 large egg

cold heavy cream for serving

Directions

Coat the slow cooker with nonstick cooking spray or grease with butter.

Combine the blueberries, the half-cup of sugar, water, and tapioca in the cooker, stirring gently to evenly coat the berries.

Cover and cook on LOW until the berries have formed a thick sauce, about 5 hours.

To make the topping, whisk together the flour, the 2 T of sugar, baking powder, and salt.

Using a pastry blender or 2 knives, cut in the butter until the mixture resembles coarse meal.

In a small bowl, beat the milk and egg together, stir into the flour mixture with a few strokes to form a soft dough.

Turn the cooker to HIGH and remove the lid.

Drop the dough by heaping tablespoonfuls onto the hot blueberries. Cover and cook until the topping is firm and a toothpick inserted into the center comes out clean, about 30 minuites. The topping will not brown.

Turn the cooker off, remove the lid, and let it rest for 10 minutes.

Spoon into individual bowls and pass the pitcher of heavy cream.

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