Blueberry Grunt

I love desserts and fruit pastries are my favorites. You will love these Blueberry Grunts neither too rich nor too sweet.
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I love desserts and fruit pastries are my favorites. You will love these Blueberry Grunts neither too rich nor too sweet.

Servings: 6

Prep Time20 minsCook Time30 minsTotal Time50 mins

 2 cups (450 g) fresh or frozen blueberries
 ½ cup (65 g) sugar
 1 pinch of ground ginger
 ½ cup (125 ml) cold water
 1 cup (125 g) all-purpose flour
 1 ½ tsp (7 ml) baking powder
 ¼ tsp (1 ml) salt
  cup (65 g) brown sugar
 1 pinch of ground cinnamon
 1 tbsp (14 g) butter
  cup (75 ml) milk
 Cream (if desired)

1

Put blueberries, sugar, ginger and water in a large saucepan. Bring to boil and cook on medium heat 5 Minutes. Reserve,

2

In a medium bowl, mix flour, baking powder, salt, brown sugar and cinnamon. Mix in butter with fingertips or a pastry blender. Add milk and stir until blended not more. To mix in food processor, mix dry ingredients, mix in butter with a few pulses. Add milk while motor is running stopping as soon as the dough is formed.

3

Drop dough in blueberries by large tablespoonfuls leaving space between spoonfuls. Cover and simmer 25 minutes until a toothpick inserted in the dought comes out clean. Important: saucepan should be covered while dough is cooking because the steam is needed for adequate cooking of the grunt.

Blueberry grunt casserole

Ingredients

 2 cups (450 g) fresh or frozen blueberries
 ½ cup (65 g) sugar
 1 pinch of ground ginger
 ½ cup (125 ml) cold water
 1 cup (125 g) all-purpose flour
 1 ½ tsp (7 ml) baking powder
 ¼ tsp (1 ml) salt
  cup (65 g) brown sugar
 1 pinch of ground cinnamon
 1 tbsp (14 g) butter
  cup (75 ml) milk
 Cream (if desired)

Directions

1

Put blueberries, sugar, ginger and water in a large saucepan. Bring to boil and cook on medium heat 5 Minutes. Reserve,

2

In a medium bowl, mix flour, baking powder, salt, brown sugar and cinnamon. Mix in butter with fingertips or a pastry blender. Add milk and stir until blended not more. To mix in food processor, mix dry ingredients, mix in butter with a few pulses. Add milk while motor is running stopping as soon as the dough is formed.

3

Drop dough in blueberries by large tablespoonfuls leaving space between spoonfuls. Cover and simmer 25 minutes until a toothpick inserted in the dought comes out clean. Important: saucepan should be covered while dough is cooking because the steam is needed for adequate cooking of the grunt.

Blueberry grunt casserole

Blueberry grunt

 

 

Hi, I'm Micheline

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