Slow Cooker Blueberry Grunt
From modelsmom 14 years ago
- 330 minutes to make
- Serves 4
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. Read more Even in its traditional form, the topping never browns, so the slow cooker is perfect for this recipe. "Grunt" refers to the sound the fruit makes while cooking (I know, not very elegant!). This is also good made with blackberries or a combination of berries and nectarines. If you use half blackberries and half blueberries, call it black and blue grunt. See less
Ingredients
- Stewed Fruit: shopping list
- 2 pints fresh blueberries, picked over for stems, OR 1 (16oz) package individually frozen blueberries (NOT packed in syrup), thawed shopping list
- 1/2 cup sugar shopping list
- 1/2 cup water, warm if using frozen blueberries shopping list
- 2 T instant tapioca shopping list
- Dumpling Topping: shopping list
- 2 cups flour shopping list
- 2 T sugar shopping list
- 2 1/2 tsp baking powder shopping list
- 1/2 tsp salt shopping list
- 1/4 cup (half-stick) cold unsalted butter shopping list
- 1/2 cup cold milk shopping list
- 1 large egg shopping list
- cold heavy cream for serving shopping list
How to make it
- 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.
The Rating
Reviewed by 2 people-
Luv Grunts this one is awsome thanks high5
momo_55grandma
in Mountianview loved it
-
another great post.
m2googee
in Tomball loved it
Reviews & Comments 3
-
All Comments
-
Your Comments
" It was excellent "
" It was excellent "