Blueberry Grunt


 

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

 

 

Share on facebook
Share on twitter
Share on pinterest
Share on delicious
Share on email
Share on print

Leave a Reply

Your email address will not be published.

Hello, I’m Micheline. It’s great to have your here at Cooking with Micheline!

NEWSLETTER

Never miss our latest delicious recipes

Enjoying our recipes !

Do NOT follow this link or you will be banned from the site!

Inscrivez-vous à mon infolettre !

En vous inscrivant , vous recevrez en primeur les nouvelles recettes, articles et conseils.

Subscribe to my newsletter !

By subscribing you will receive all the latest recipes, articles and tips.