Blueberry Grunt

• 4 cups frozen blueberries
• 1/2 cup sugar
• 2 tablespoons sugar
• 1/2 cup water, warm if using frozen blueberries
• 2 tablespoons dry tapioca
• 2 cups all-purpose flour
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 4 tablespoons unsalted butter, chilled
• 1/2 cup milk
• 1 large egg
• 2 tablespoons light brown sugar

1. 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.
2. 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.
3. In small bowl, beat milk and egg together.
4. Stir into flour mixture to form a soft dough.
5. Turn the slow-cooker to high.
6. Drop the dough by tablespoonfuls on top of the blueberries.
7. Cover and slow-cook until the topping is firm and a toothpick inserted in the center comes out clean, about 30 minutes.
8. Sprinkle the dumplings with the brown sugar.
9. Let the grunt stand for 5 minutes before serving, then spoon into individual bowls.

frozen blueberries, sugar, sugar, water, tapioca, flour, baking powder, salt, unsalted butter, milk, egg, light brown sugar

Taken from www.food.com/recipe/blueberry-grunt-430457 (may not work)