How To make 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 -----
How To make Blueberry Grunt's Videos
Blueberry Grunt recipe - With fresh Nova Scotian ingredients
Nova Scotia is home to the world’s blueberry capital, so of course we have a traditional blueberry dessert! Chef Renée Lavallée shares her secrets for making a local favourite, Blueberry Grunt!
For this recipe and others, visit the Select NS website:
Blueberry Grunt with Dark and Stormy Ice Cream
Blueberry Grunt features stewed blueberries topped with drop biscuits finished with vanilla lime ice cream with a ginger beer caramel ripple.
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Find the written recipe here:
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This channel is a collection of original recipes created by Susan Keefe, the creator of the award-winning food blog Rhubarb & Cod. My intention with these recipes is to teach new techniques, coax you out of your culinary comfort zone, and ultimately encourage you to make them your own.
Blueberry Grunt
An Atlantic Canadian August dessert
How to Make Blueberry Dumpling (Blueberry Grunt)
How to make blueberry dumpling (blueberry grunt) an tasty east coast dessert.
How to Make Blueberry Grunt (Canadian East Coast Blueberry Dessert)
How to Make Blueberry Grunt in an Everyday Kitchen
A Canadian East Coast favourite. This dessert is quick and easy. It is named for the grunting noise it makes as it cooks.
Sauce
4 Cups fresh blueberries or 800 grams frozen fruit
½ cup white sugar
½ teaspoon cinnamon
1 tablespoon lemon juice
A splash of water if you are using fresh fruit
Dumpling Dough
2 cups all purpose flour
1 tablespoon baking powder
½ cup white sugar
Pinch of salt
1 egg
2/3 cup milk
½ cup butter
Mix the sauce ingredients together and cook over medium heat to creat a bubbling sauce
Mix the dry ingredients together and then rub in the butter to create a crumbly mixture. Add the milk and egg and stir until just mixed.
Drop the dough on to the sauce and cover tightly. Lower temperature slightly and cook for 15 minutes.
If you wish you can put the grunt in a 400 degree oven to brown the top.
Serve with ice cream or whipped cream.
To see more of the fabulous art work by Tom Campbell of Almonte Ontario look for
Tom Magpie on FaceBook.
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Music provided by Jon Park-Wheeler
To know more about Eganville, Ontario, Canada
Blueberry Grunt – Kanadisches Blaubeer-Dessert mit Ahornsirup
Blueberry Grunt ist ein traditionelles, kanadisches Blaubeer-Dessert mit süßen Knödeln und Ahornsirup. Wirklich einfach und unfassbar lecker!
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