Best 6 Slow Cooker Blueberry Grunt Recipes
Embark on a delightful culinary journey with Blueberry Grunt, a classic dessert that combines the sweet and juicy flavors of blueberries with a tender and fluffy biscuit topping. This delectable treat is a delightful addition to any brunch, potluck, or family gathering.
Indulge in the classic Slow Cooker Blueberry Grunt, a fuss-free recipe that allows you to effortlessly create this comforting dish. Simply toss fresh or frozen blueberries with sugar, cornstarch, and a touch of cinnamon, then pour the mixture into your slow cooker. Top it off with a simple biscuit batter, cover, and let the slow cooker work its magic. The result is a warm and bubbling dessert with a golden-brown biscuit crust and a luscious blueberry filling that bursts with flavor in every bite.
For those who prefer a more hands-on approach, the article also features a traditional Blueberry Grunt recipe that involves simmering the blueberries on the stovetop before topping them with a homemade biscuit dough. This classic method yields a slightly denser and more substantial grunt, with a rich and flavorful filling that pairs perfectly with the flaky biscuit topping.
Additionally, the article offers a delightful twist on the classic Blueberry Grunt with the introduction of a Dutch Oven Blueberry Grunt recipe. This variation utilizes a Dutch oven to create a rustic and smoky flavor profile. The combination of the cast iron pot and the open flame results in a crispy and golden-brown crust, while the blueberries caramelize and develop a wonderfully rich and complex flavor.
Each recipe provides step-by-step instructions, ensuring that even novice bakers can create this delectable dessert with ease. With its simple ingredients and straightforward preparation, Blueberry Grunt is a delightful treat that will surely become a family favorite.
SLOW-COOKER BLUEBERRY GRUNT RECIPE - (4.3/5)
Provided by mrshermes2002
Number Of Ingredients 14
Steps:
- Place blueberries, sugar, water and extract in a 3-qt. slow cooker; stir to combine. Cook, covered, on high 2-3 hours or until bubbly. For dumplings, in a small bowl, whisk flour, baking powder, sugar and salt. Cut in butter and shortening until crumbly. Add milk; stir just until a soft dough forms. Drop dough by tablespoonfuls on top of hot blueberry mixture. Cook, covered, 30 minutes longer or until a toothpick inserted in center of dumplings comes out clean. If desired, serve warm with ice cream.
CAPE BRETON BLUEBERRY GRUNT
Head for Cape Breton, NS in Atlantic Canada and you're sure to find a heaping helping of this traditional blueberry dessert. It's easy to prepare and delicious to eat! Serve hot topped with whipped cream.
Provided by LYNN1979
Categories Desserts Fruit Dessert Recipes Blueberry Dessert Recipes
Time 40m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Arrange the blueberries in the bottom of a casserole dish; sprinkle 1 cup sugar over the blueberries.
- Cream together the shortening, 1/2 cup sugar, and egg. Add the milk, flour, baking powder, and salt. Beat until evenly combined. Drop by spoonfuls on top of the blueberries.
- Bake in preheated oven until golden brown, about 30 minutes.
Nutrition Facts : Calories 417.9 calories, Carbohydrate 86.7 g, Cholesterol 30.5 mg, Fat 6.3 g, Fiber 2.6 g, Protein 6 g, SaturatedFat 1.9 g, Sodium 190.8 mg, Sugar 59.2 g
BLUEBERRY GRUNT
This is a pudding with dumplings in it. Pretty tasty! This is a crockpot dish so turn it on and leave it be for 5 1/2- 6 hours, before you start the dumpling part.
Provided by Miss JJ
Categories Dessert
Time 6h40m
Yield 8-12 serving(s)
Number Of Ingredients 12
Steps:
- In a 31/2 quart slow cooker, combine blueberries, the 1/2 cup 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 tablespoons granulated sugar, baking powder and salt to combine. Using a pastry blender or two knives, cut in the butter until the mixture resembled coarse meal.
- In small bowl, beat milk and egg together.
- Stir into flour mixture to form a soft dough.
- Turn the slow-cooker 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.
Nutrition Facts : Calories 359.1, Fat 7.4, SaturatedFat 4.2, Cholesterol 40.6, Sodium 279.3, Carbohydrate 71.2, Fiber 3.4, Sugar 41.8, Protein 5
STOVE TOP BLUEBERRY GRUNT
This oddly named dessert promises juicy berries topped with biscuity dumplings, and there is no need to turn on the oven. But it can easily become a soggy, bland mess. Do not use frozen blueberries here, as they will make the filling watery. You will need a clean kitchen towel for this recipe.
Provided by Debbi R
Categories Desserts Fruit Dessert Recipes Blueberry Dessert Recipes
Time 55m
Yield 12
Number Of Ingredients 17
Steps:
- Combine 4 cups blueberries, 1/2 cup white sugar, 1/2 teaspoon cinnamon, water, and lemon zest in a Dutch oven. Cook and stir over medium-high heat until mixture has thickened and has a jam-like texture, 10 to 12 minutes.
- Whisk lemon juice and cornstarch together in a small bowl until smooth; stir into blueberry mixture. Add remaining 4 cups blueberries to the blueberry mixture; cook and stir until blueberry mixture is heated through, about 1 minute. Remove pot from heat and cover to keep warm.
- Mix buttermilk, butter, and vanilla extract together in a measuring cup. Whisk flour, baking powder, baking soda, salt, and 6 tablespoons sugar together in a large bowl. Slowly stir buttermilk mixture into flour mixture until dough forms. Scoop dough using a small ice cream scoop or 2 large spoons and drop golf ball-sized dumplings atop blueberry mixture.
- Wrap lid of Dutch oven with a clean kitchen towel to absorb condensation during cooking. Cover pot with the towel-wrapped lid, keeping towel away from heat source.
- Simmer grunt until dumplings have doubled in size and a toothpick inserted in the center comes out clean, 16 to 22 minutes.
- Mix 1/2 teaspoon cinnamon and 2 tablespoons white sugar together in a small bowl; sprinkle over dumplings.
Nutrition Facts : Calories 265 calories, Carbohydrate 50 g, Cholesterol 15.9 mg, Fat 6.4 g, Fiber 3.1 g, Protein 3.7 g, SaturatedFat 3.8 g, Sodium 228.7 mg, Sugar 27.2 g
BLUEBERRY GRUNT
The name may make you smile-and the flavor of this stovetop treat is guaranteed to have the same effect. Make this traditional dessert in a skillet with a tight-fitting lid, and you'll hear it "grunt" as it cooks! -Iola Egle, Bella Vista, Arkansas
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 6-8 servings.
Number Of Ingredients 11
Steps:
- In a skillet, combine blueberries, sugar and water; bring to a boil. Simmer, uncovered, for 20 minutes. , In a bowl, combine the next six ingredients; stir in milk just until moistened (dough will be stiff). Drop by tablespoonfuls over blueberries. , Cover and cook 10-15 minutes or until dumplings are puffed and test done. Serve warm with cream if desired.
Nutrition Facts : Calories 240 calories, Fat 1g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 186mg sodium, Carbohydrate 55g carbohydrate (33g sugars, Fiber 3g fiber), Protein 4g protein.
BLUEBERRY GRUNT
A Colonial American dessert consisting of stewed fruit topped with drop biscuit dough that steams like a dumpling. This is usually made in a cast-iron skillet or Dutch oven on the stove top and in its traditional form, the topping never browns. The word "grunt" refers to the sound the fruit makes while cooking. This is a slow-cooker version.
Provided by ratherbeswimmin
Categories Dessert
Time 5h50m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Coat the slow cooker with butter-flavored nonstick cooking spray or grease with butter.
- In the slow cooker, combine the blueberries, ½ cup sugar, water, and tapioca; stir gently to coat the berries.
- Cover and cook on LOW for about 5 hours or until the berries have formed a thick sauce.
- To make the topping, whisk together the flour, 2 tablespoons sugar, baking powder, and salt in a bowl.
- Using a pastry blender, cut in the butter until the mixture resembles coarse meal.
- In a small bowl, beat the milk and egg together; stir into flour mixture with a few strokes to form a soft dough.
- Turn the cooker temperature to HIGH and remove the lid.
- Drop the dough by heaping tablespoons on top of the hot blueberries.
- Cover and cook about 30 minutes until the topping is firm and a pick comes out clean (the topping will not brown).
- Turn the cooker off, remove the lid, and let the grunt rest for 10 minutes.
- Spoon into individual bowls and serve with heavy cream.
Nutrition Facts : Calories 588, Fat 14.9, SaturatedFat 8.5, Cholesterol 87.7, Sodium 554.9, Carbohydrate 106.1, Fiber 5.2, Sugar 46, Protein 10.2
Tips:
- For a crispier crust, toast the oats in a skillet over medium heat until golden brown, stirring frequently.
- If you don't have a slow cooker, you can bake the blueberry grunt in a 2-quart baking dish at 350 degrees Fahrenheit for about 1 hour, or until the crust is golden brown and the blueberries are bubbling.
- Serve the blueberry grunt warm with a scoop of vanilla ice cream or whipped cream.
- For a more decadent dessert, add a layer of cream cheese or whipped cream to the bottom of the slow cooker before adding the blueberry mixture.
- To make a gluten-free blueberry grunt, use gluten-free oats and flour.
Conclusion:
Blueberry grunt is a classic American dessert that is easy to make and loved by people of all ages. This slow cooker version is a great way to enjoy this delicious treat without having to heat up the kitchen. With just a few simple ingredients, you can have a warm and comforting dessert that is perfect for any occasion.
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