Blueberry Grunt

2 pt Fresh or frozen blueberries

1/2 c Plus 2 tb sugar; divide

1/2 c Water

Warm if using frozen blueber -ries 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
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