Introduction
Craving a warm, comforting dessert that’s bursting with juicy blueberries and topped with fluffy dumplings? Slow-Cooked Blueberry Grunt is a delightful, old-fashioned treat that’s perfect for cozy nights or family gatherings. This slow-cooker recipe combines a sweet-tart blueberry base with tender, biscuit-like dumplings, all made effortlessly. Serve it with a scoop of vanilla ice cream for pure indulgence. Ready to dive into this rustic dessert? Let’s get that slow cooker going!
Overview: Why Slow-Cooked Blueberry Grunt Is Special
Slow-Cooked Blueberry Grunt is a classic dessert with a quirky name, hailing from New England, where the dumplings “grunt” as they steam. The slow cooker creates a jammy blueberry filling, while the dumplings soak up the sweet juices, offering a perfect balance of textures. It’s easy to make, uses simple ingredients, and is a great way to showcase fresh or frozen blueberries. Ideal for summer berry season or any time you crave a warm, fruity dessert.
- Time Requirement: About 15 minutes prep, 2-3 hours cooking on high in a 3-quart slow cooker, plus 30 minutes for dumplings.
- Difficulty Level: Easy. Perfect for beginners or anyone wanting a low-effort dessert with big flavor.
- Why It’s Special: This dessert is nostalgic, versatile, and made with pantry staples. The slow cooker simplifies the process, and the dumplings add a unique, comforting touch.
Whether you’re serving it at a potluck or enjoying it at home, Slow-Cooked Blueberry Grunt is a crowd-pleaser that’s sure to warm hearts.
Essential Ingredients
Slow-Cooked Blueberry Grunt uses straightforward ingredients to create a vibrant, comforting dessert. Here’s what you need and why each one matters:
- Blueberries (4 cups, fresh or frozen): The star of the dish, providing sweet-tart flavor and a jammy texture.
- Sugar (3/4 cup): Sweetens the blueberries, balancing their tartness.
- Water (1/2 cup): Helps create a saucy blueberry base, especially for frozen berries.
- Almond Extract (1 teaspoon): Adds a warm, nutty depth that enhances the blueberry flavor.
- All-Purpose Flour (2 cups, for dumplings): Forms the base of the soft, biscuit-like dumplings.
- Baking Powder (4 teaspoons, for dumplings): Ensures the dumplings rise and stay light and fluffy.
- Sugar (1 teaspoon, for dumplings): Adds a hint of sweetness to the dumplings.
- Salt (1/2 teaspoon, for dumplings): Balances the flavors in the dumplings.
- Cold Butter (1 tablespoon, for dumplings): Adds richness and creates a crumbly texture.
- Shortening (1 tablespoon, for dumplings): Contributes to the dumplings’ tender, flaky texture.
- 2% Milk (3/4 cup, for dumplings): Binds the dough, creating a soft, spoonable consistency.
- Vanilla Ice Cream (optional): A creamy, cooling topping that pairs perfectly with the warm grunt.
Substitutions and Variations
- Blueberries: Swap for mixed berries, raspberries, or blackberries (adjust sugar if berries are tarter).
- Sugar: Reduce to 1/2 cup for a less sweet filling or use honey or maple syrup.
- Almond Extract: Replace with vanilla extract or a splash of lemon juice for a different flavor profile.
- Flour: Use gluten-free all-purpose flour for a gluten-free version.
- Butter/Shortening: Use all butter or all shortening, or try coconut oil for a dairy-free option.
- Milk: Swap for plant-based milk (e.g., almond or oat) for a dairy-free version.
- Toppings: Serve with whipped cream, yogurt, or a dusting of powdered sugar instead of ice cream.
Pro Tip: If using frozen blueberries, don’t thaw them to prevent excess liquid; add 15 minutes to the initial cooking time if needed.
Step-by-Step Instructions
Making Slow-Cooked Blueberry Grunt is simple with a slow cooker and a quick dumpling dough. Follow these steps for a perfect dessert:
- Prep the Blueberry Base:
- In a 3-quart slow cooker, combine 4 cups fresh or frozen blueberries, 3/4 cup sugar, 1/2 cup water, and 1 teaspoon almond extract. Stir gently to mix.
- Cover and cook on high for 2-3 hours, until the mixture is bubbly and thickened slightly.
- Tip: Stir once halfway through to ensure even cooking.
- Make the Dumpling Dough:
- In a small bowl, whisk together 2 cups all-purpose flour, 4 teaspoons baking powder, 1 teaspoon sugar, and 1/2 teaspoon salt.
- Cut in 1 tablespoon cold butter and 1 tablespoon shortening using a pastry cutter or fork until the mixture is crumbly.
- Add 3/4 cup 2% milk and stir just until a soft, sticky dough forms.
- Tip: Don’t overmix the dough to keep dumplings light and tender.
- Add Dumplings:
- Drop the dough by tablespoonfuls (about 8-10 dumplings) onto the hot blueberry mixture, spacing them evenly.
- Cover and cook on high for 30 minutes longer, until a toothpick inserted into the center of a dumpling comes out clean.
- Tip: Avoid lifting the lid during cooking to maintain steam for fluffy dumplings.
- Serve:
- Spoon the blueberry grunt into bowls, ensuring each serving has dumplings and sauce.
- If desired, serve warm with a scoop of vanilla ice cream (makes 6-8 servings).
- Tip: Let cool slightly (5-10 minutes) for easier serving, especially with ice cream.
Cooking Tips:
- Check Bubbles: Ensure the blueberry mixture is bubbly before adding dumplings to cook them properly.
- Keep Dumplings Small: Tablespoon-sized portions ensure even cooking and a good balance with the fruit.
- Test Dumplings: If the toothpick has wet dough, cook for an additional 5-10 minutes.
Assembly: Serving Your Slow-Cooked Blueberry Grunt
Serving Slow-Cooked Blueberry Grunt is all about highlighting its warm, fruity goodness and fluffy dumplings:
- Serve Warm:
- Spoon the grunt into bowls, including a generous portion of blueberries, sauce, and 1-2 dumplings per serving.
- Tip: Use a large spoon to scoop both fruit and dumplings together.
- Add Toppings:
- Top with a scoop of vanilla ice cream for a creamy contrast, or drizzle with whipped cream.
- Presentation Tips:
- Garnish with a sprinkle of powdered sugar, fresh blueberries, or a mint leaf for a pretty finish.
- Serve in rustic bowls or dessert cups to show off the vibrant blueberry sauce.
- Offer extra sauce in a small pitcher for drizzling.
- Serving Ideas:
- Pair with coffee, tea, or a glass of milk for a cozy dessert experience.
- Serve as a brunch treat alongside yogurt or fresh fruit.
- For parties, offer in small cups with a dollop of whipped cream for easy sharing.
- Portioning:
- Allow 3/4 to 1 cup per person, depending on appetite.
- Double the recipe in a 5-quart slow cooker for larger crowds, adding 15-30 minutes to the blueberry cooking time.
Pro Tip: Serve immediately with ice cream to enjoy the warm-cold contrast, but let the grunt cool slightly to avoid melting the ice cream too quickly.
Storage and Make-Ahead Tips
Slow-Cooked Blueberry Grunt is best fresh, but leftovers can be stored or prepped ahead:
- Storage:
- Fridge: Store in an airtight container in the refrigerator for up to 3 days. Dumplings may soften but remain tasty.
- Freezer: Freeze the blueberry base (without dumplings) for up to 3 months. Thaw in the fridge and reheat before adding fresh dumplings.
- Reheating:
- Microwave: Heat portions in a microwave-safe dish for 1-2 minutes, stirring halfway.
- Stovetop: Reheat blueberry base in a saucepan over low heat, stirring, for 5-7 minutes. Add fresh dumplings and steam, covered, for 10-15 minutes.
- Tip: Add a splash of water or milk when reheating to restore the sauce’s consistency.
- Make-Ahead:
- Prep the blueberry mixture (blueberries, sugar, water, extract) the night before and refrigerate in the slow cooker insert. Cook the next day.
- Make dumpling dry mix (flour, baking powder, sugar, salt) ahead and store in an airtight container. Add butter, shortening, and milk just before cooking.
- Cook the blueberry base a day ahead, refrigerate, and reheat before adding fresh dumplings.
- Tip: Freshly made dumplings are best, so avoid storing the assembled dish for too long.
Pro Tip: Reheat with a sprinkle of sugar or a dash of almond extract to refresh the flavors.
Recipe Variations
Make Slow-Cooked Blueberry Grunt your own with these fun twists:
- Mixed Berry Grunt: Use 2 cups blueberries and 2 cups raspberries or strawberries for a mixed berry flavor.
- Lemon Blueberry Grunt: Replace almond extract with 1 teaspoon lemon extract and add 1 tablespoon lemon zest to the blueberry base.
- Spiced Grunt: Add 1/4 teaspoon cinnamon or nutmeg to the dumpling dough for a warm, cozy flavor.
- Gluten-Free Grunt: Use gluten-free all-purpose flour for the dumplings and ensure baking powder is gluten-free.
- Peach-Blueberry Grunt: Swap 1 cup blueberries for 1 cup chopped fresh or frozen peaches.
Healthier Twist:
- Reduce sugar to 1/2 cup in the blueberry base for a tarter flavor.
- Use whole wheat flour or a 1:1 gluten-free blend for the dumplings.
- Swap butter and shortening for 2 tablespoons coconut oil to cut saturated fat.
Conclusion
Slow-Cooked Blueberry Grunt is a delightful, comforting dessert that’s perfect for showcasing juicy blueberries and fluffy dumplings. The slow cooker makes it easy to prepare, while the almond-scented fruit and tender dumplings create a rustic, crowd-pleasing treat. Customize with different berries, spices, or toppings to make it your own, and serve it warm for a cozy experience. Grab your slow cooker and let’s make a dessert that’s as fun to say as it is to eat! What’s your favorite way to enjoy a blueberry grunt?
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Slow-Cooked Blueberry Grunt
Description
Craving a warm, comforting dessert that’s bursting with juicy blueberries and topped with fluffy dumplings? Slow-Cooked Blueberry Grunt is a delightful, old-fashioned treat that’s perfect for cozy nights or family gatherings
Ingredients
Slow-Cooked Blueberry Grunt uses straightforward ingredients to create a vibrant, comforting dessert. Here’s what you need and why each one matters:
- Blueberries (4 cups, fresh or frozen): The star of the dish, providing sweet-tart flavor and a jammy texture.
- Sugar (3/4 cup): Sweetens the blueberries, balancing their tartness.
- Water (1/2 cup): Helps create a saucy blueberry base, especially for frozen berries.
- Almond Extract (1 teaspoon): Adds a warm, nutty depth that enhances the blueberry flavor.
- All-Purpose Flour (2 cups, for dumplings): Forms the base of the soft, biscuit-like dumplings.
- Baking Powder (4 teaspoons, for dumplings): Ensures the dumplings rise and stay light and fluffy.
- Sugar (1 teaspoon, for dumplings): Adds a hint of sweetness to the dumplings.
- Salt (1/2 teaspoon, for dumplings): Balances the flavors in the dumplings.
- Cold Butter (1 tablespoon, for dumplings): Adds richness and creates a crumbly texture.
- Shortening (1 tablespoon, for dumplings): Contributes to the dumplings’ tender, flaky texture.
- 2% Milk (3/4 cup, for dumplings): Binds the dough, creating a soft, spoonable consistency.
- Vanilla Ice Cream (optional): A creamy, cooling topping that pairs perfectly with the warm grunt.
Substitutions and Variations
- Blueberries: Swap for mixed berries, raspberries, or blackberries (adjust sugar if berries are tarter).
- Sugar: Reduce to 1/2 cup for a less sweet filling or use honey or maple syrup.
- Almond Extract: Replace with vanilla extract or a splash of lemon juice for a different flavor profile.
- Flour: Use gluten-free all-purpose flour for a gluten-free version.
- Butter/Shortening: Use all butter or all shortening, or try coconut oil for a dairy-free option.
- Milk: Swap for plant-based milk (e.g., almond or oat) for a dairy-free version.
- Toppings: Serve with whipped cream, yogurt, or a dusting of powdered sugar instead of ice cream.
Pro Tip: If using frozen blueberries, don’t thaw them to prevent excess liquid; add 15 minutes to the initial cooking time if needed.
Instructions
- Prep the Blueberry Base:
- In a 3-quart slow cooker, combine 4 cups fresh or frozen blueberries, 3/4 cup sugar, 1/2 cup water, and 1 teaspoon almond extract. Stir gently to mix.
- Cover and cook on high for 2-3 hours, until the mixture is bubbly and thickened slightly.
- Tip: Stir once halfway through to ensure even cooking.
- Make the Dumpling Dough:
- In a small bowl, whisk together 2 cups all-purpose flour, 4 teaspoons baking powder, 1 teaspoon sugar, and 1/2 teaspoon salt.
- Cut in 1 tablespoon cold butter and 1 tablespoon shortening using a pastry cutter or fork until the mixture is crumbly.
- Add 3/4 cup 2% milk and stir just until a soft, sticky dough forms.
- Tip: Don’t overmix the dough to keep dumplings light and tender.
- Add Dumplings:
- Drop the dough by tablespoonfuls (about 8-10 dumplings) onto the hot blueberry mixture, spacing them evenly.
- Cover and cook on high for 30 minutes longer, until a toothpick inserted into the center of a dumpling comes out clean.
- Tip: Avoid lifting the lid during cooking to maintain steam for fluffy dumplings.
- Serve:
- Spoon the blueberry grunt into bowls, ensuring each serving has dumplings and sauce.
- If desired, serve warm with a scoop of vanilla ice cream (makes 6-8 servings).
- Tip: Let cool slightly (5-10 minutes) for easier serving, especially with ice cream.
Cooking Tips:
- Check Bubbles: Ensure the blueberry mixture is bubbly before adding dumplings to cook them properly.
- Keep Dumplings Small: Tablespoon-sized portions ensure even cooking and a good balance with the fruit.
- Test Dumplings: If the toothpick has wet dough, cook for an additional 5-10 minutes.
FAQs
Q: Can I use only fresh or frozen blueberries?
A: Yes! Both work well. Frozen berries may release more liquid, so cook uncovered for the last 15 minutes of the blueberry base if too saucy.
Q: Is Slow-Cooked Blueberry Grunt healthy?
A: It’s fruit-based with moderate sugar. Reduce sugar, use whole-grain flour, or skip ice cream for a lighter version.
Q: Can I make this on the stovetop?
A: Yes! Simmer blueberry mixture in a large, covered pot over low heat for 30-40 minutes until bubbly. Add dumplings, cover, and steam for 15-20 minutes.
Q: How do I make it less sweet?
A: Reduce sugar to 1/2 cup in the blueberry base and skip the teaspoon of sugar in the dumplings. Taste before adding dumplings to adjust.
Q: Can I freeze the grunt?
A: Freeze the blueberry base (without dumplings) for up to 3 months. Thaw, reheat, and add fresh dumplings before serving.
Q: Why are my dumplings dense?
A: Overmixing the dough or old baking powder can cause this. Mix just until combined and ensure baking powder is fresh.
Q: Can I double the recipe?
A: Yes, use a 5-quart slow cooker and double all ingredients. Cooking time may increase slightly (check blueberries at 3 hours).
Q: Is this recipe gluten-free?
A: Use gluten-free all-purpose flour and ensure baking powder is gluten-free to make it fully gluten-free.