*  Exported from  MasterCook  *

                             Blueberry Grunt

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Desserts                         Fruits
                Crockpot

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      Pints         Fresh or frozen blueberries
     1/2  Cup           Plus 2 Tb Sugar -- divide
     1/2  Cup           Water
                        Warm If Using Frozen Blueberries
   2      Tablespoons   Instant tapioca
   2      Cups          All-purpose flour
   2 1/2  Teaspoons     Baking powder
     1/2  Teaspoon      Salt
   4      Tablespoons   Unsalted butter -- Chilled
     1/2  Cup           Milk
   1      Large         Egg
   2      Tablespoons   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.

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