Blueberry Grunt

Title:
Blueberry Grunt

Yield:
4 Servings

Categories:
Desserts,
Fruits,
Crockpot,
Grilling,
Make
ahead




Ingredients:





     2 pt Fresh or frozen blueberries


   1/2 c  Plus 2 tb sugar; divide


   1/2 c  Water; Warm if using frozen


          -blueberries


     2 tb Instant tapioca


     2 c  All-purpose flour


 2 1/2 ts Baking powder


   1/2 ts Salt


     4 tb Unsalted butter; chilled


   1/2 c  Milk


     1 lg Egg


     2 tb Light brown sugar






 In a 3-1/2 quart slow cooker, combine blueberries, the 1/2 c 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 tb 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. Source: Ready and Waiting, Rick Rodgers


 Posted to EAT-L Digest  by Jazzbel 
on Dec 4,


 1997