blueberry grunt
(1 rating)
No Image
I found this recipe originally in a crockpot cookbook, and I think its the best blueberry recipe I've ever come across.
►
(1 rating)
yield
4 -6
prep time
15 Min
cook time
5 Hr 30 Min
Ingredients For blueberry grunt
-
2 ptfresh blueberries or one 16 pkge of frozen, thawed (not in syrup)
-
1/2 csugar
-
1/2 cwater, warm if using frozen berries
-
2 Tbspinstant tapioca
-
2 call-purpose flower
-
2 Tbspsugar
-
2 1/2 tspbaking powder
-
1/2 tspsalt
-
1/2 stickunsalted butter
-
1/2 ccold milk
-
1 lgegg
How To Make blueberry grunt
-
1Use a medium or large round crockpot. Coat the cooker with butter flavored nonstick spray or grease with butter. Combine the blueberries, 1/2 c. sugar, water and tapioca in the cooker, stir gently to evenly coat the berries. Cover and cook on LOW until the berries have formed a thick sauce, about 5 hrs.
-
2To make the topping, in a medium bowl whisk together the flour, 2 Tsp 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 egg mix into flour mix to form a soft dough.
-
3Turn the cooker to HIGH and remove the lid. Drop the dough by heaping tablespoonfuls on top of the hot blueberries. Cover and cook until the topping is firm and toothpick inserted comes out clean, about 30 minutes. The topping will not brown.
-
4Turn the cooker off, remove the lid, and let it rest for 10 mins. Wonderful like that or even better over vanilla ice cream!!
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT
ADVERTISEMENT