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 -----
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How to Make ‘Blueberry Grunt’ ???????? #shorts
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
How to make an easy dessert ! Nova Scotia Blueberry Grunt / Blueberry cobbler ????????
Hi Neighbours, I hope everyone is having a nice Sunday. In today's video I shared one of my Favorite things to eat for dessert. It comes together quickly and I hope someday you give it a try. Please like share and subscribe it really helps me a lot. Below is the recipe and a link to recipe card for you all.
Link to recipe Card for Nova Scotia Blueberry Grunt
Nova Scotia Blueberry Grunt
4 cups blueberries
1/2 cup sugar ( or to taste)
1 cup water
2 tsp lemon juice
Put berries, sugar and water in pot. Cover and boil gently until there is plenty of juice. I. The meantime make dumplings.
Dumplings
2 cups all purpose flour
4 tsp baking powder
1/2 tsp salt
2 tablespoons shortening
1/2 cup or bit more of milk
Sift together, flour, baking powder, salt, and sugar into a bowl. Cut in the shortening. Add enough milk to make a soft biscuit dough. Drop by spoonful or form small balls and drop onto the hot blueberries. Cover tightly and simmer. Do not peek for 15 minutes. Serve hot. This is nice with cool whip or ice cream.
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#blueberries #novascotia #cookingwithneighbors
How to Make ‘Blueberry Grunt’ ???????? #chef #yummy #tasty #foodblogger #delicious #foodporn #desserts
Mamma G's Pantry Blueberry Grunt
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.