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
This recipe is really blueberries and dumplings. It is a traditional Nova Scotia favourite totally cooked in a pan on top of the stove. There are other versions that bake it in the oven, but this one is my real favourite. I think personally that the name of this dish is given to put people who have never had it off. Oh you don't want any? Great! All the more for me! lol. Or it is said also that the lid on the pot rattles and the sound of the blueberry sauce cooking makes a grunting sound.
When making this recipe I usually cut the dumpling recipe in half, but I will give the whole recipe here. I personally find I like more sauce and fewer dumplings.
Recipe follows:
Blueberry Grunt
Yield 6-8 servings (small servings)
Sauce
4 cups (1 litre (4 x 250 ml) wild (or cultivated) blueberries fresh or frozen
1/2 teaspoon (2 ml) nutmeg
1/2 teaspoon (2 ml) cinnamon
3/4 cup (175 ml) sugar (UK caster sugar)
1 Tablespoon (15 ml) lemon juice
1/2 cup (125 ml) water
Dumplings:
2 cups (500 ml) all purpose flour USA use bread flour, UK use strong flour
4 teaspoons (20 ml) baking powder
1/2 teaspoon (2 ml) salt
1 Tablespoon (15 ml) sugar (UK caster sugar)
2 Tablespoons (30 ml) butter or shortening
approximately 3/4 cup (120 ml) milk
Heat berries, spices, sugar, lemon juices and water in a skillet: boil gently until well blended and slightly cooked down.
Blend flour, baking powder, salt and sugar in a bowl. Cut in the butter and add enough milk to make a soft biscuit dough. Drop by spoonfuls into hot berry sauce. Cover tightly with a lid and simmer for 25 to 30 minutes (NO PEEKING!). The dumplings should be puffed and well cooked through. Transfer cooked dumplings to an individual bowl. Ladle sauce over the top; serve warm with whipped cream, vanilla or blueberry ice cream or heated maple syrup. Scrumptious!
Recipe is from Blue Magic, Marketing and Economics Services, Nova Scotia Department of Agriculture and Marketing
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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#dessert #kanada #blueberry #blaubeeren #blaubeerrezept #blueberryrecipe #blueberrygrunt #inaisst
How to make Blueberry Grunt - A Traditional Nova Scotian Dessert
A quick video showing how to make Blueberry Grunt; a traditional dessert from Nova Scotia. Warm blueberries and doughy dumplings ladled over cold ice cream. Blueberry Grunt is sweet and easy so variations of this recipe are found in many old Nova Scotian hand-me-down cook books.
Sauce:
4 cups of blueberries
1/2 tsp of cinnamon (some recipes also add nutmeg)
3/4 cup of sugar
1 tbsp of lemon juice
1/4 cup of water (more water equals more sauce)
Dough dumplings:
1 cup of flour
2 tsp of baking powder
pinch of salt
1 tbsp of sugar
1 tbsp of butter
some milk (dough should be a little softer than it looks in my video)
See the video for directions and enjoy.
Easy Blueberry Cobbler Recipe
This easy Blueberry Cobbler comes together so quickly with 8 simple ingredients! Made with fresh or frozen blueberries, this is the perfect summer dessert that comes together effortlessly. Sweet and irresistible, serve this cobbler with a scoop of ice cream on top and watch it disappear quickly.
RECIPE:
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How to Make Blueberry Grunt
Blueberry grunt is an East Coast dessert featuring cooked blueberries topped with steamed dumplings.This stovetop dish is thought to be an early adaptation of an English steamed pudding recipe — and the ‘grunt’ comes from the sound the dumplings make while being steamed.
Get the recipe:
Idiot Proof Blueberry Grunt
Alright, so today I'm making a fun, easy dessert coming out of the east coast of Canada, called the Blueberry grunt. It's definitely a weird name/ one that I don't know its origins of, but it is a fantastic little dessert that any idiot with a frying pan and stove can make! hahaha. Basically this thing is somewhere in between a blueberry pie and cobbler, with its own little twist of having biscuits in it. But on that note, its way easy to make than a blueberry pie- like honestly this thing came together in 30 minutes and it was no sweat at all..very easy to make. Give it a try at home- I think you'll really like it. Perhaps pair it with some vanilla ice cream, I'm betting that would taste great!
So let me know what you think. If you like the video, don't forget to drop me a comment and hit that like button! If you have a suggestion for a video, shoot me a comment- I'm always down to make something requested.
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Filling ingredients:
-4 cups blueberries
-1 cup white granulated sugar
-juice of half a lemon
-1 tsp cinnamon
-1/2 cup of water
Biscuit ingredients:
-2 cups all purpose flour
-1/4 cup white granulated sugar
-2 tsp baking powder
-1/2 kosher salt
-2 tbsp cold unsalted butter
-1 cup whole milk
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