Blueberry Grunt

1. 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. 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. 3

   In small bowl, beat milk and egg together.

4. 4

   Stir into flour mixture to form a soft dough.

5. 5

   Turn the slow-cooker to high.

6. 6

   Drop the dough by tablespoonfuls on top of the blueberries.

7. 7

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

8. 8

   Sprinkle the dumplings with the brown sugar.

9. 9

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

* Per serving · 4 servings · Values may vary.

No additional tips available.