Blueberry Grunt

• 1-1/3 cups Water
• 1 cup Granulated sugar
• 2 Tbs. Cornstarch
• Juice from a half lemon
• 5 cupstinsed blueberries, stems removed
• Topping:
• 1-1/2 cups All-purpose flour
• 1-1/2 tsp. Baking powder
• 1/2 tsp. Salt
• 2 Tbs. Granulated sugar
• 4 Tbs. Room temperature butter
• 2 Tbs. milk, half and half or heavy cream
• 1 Egg

1. FRUIT: In a large skillet or stove-top casserole, combine water, sugar, cornstarch and lemon juice. Stir; add fruit and stir again. Set pan over low heat. Cover pan and bring fruit mixture to a boil. Simmer fruit 10 minutes. Uncover pan and set fruit aside while preparing topping. If baking the grunt, preheat oven to 425 degrees.
2. Place dry topping ingredients in a mixing bowl or a food processor fitted with the steel blade. Cut in butter until the mixture is crumbly (a few pulses in the food processor). Add milk and egg, stirring only until the mixture is moistened. Spoon batter over hot fruit filling. For a dumpling-style crust, place tablespoonfuls of batter slightly apart over filling. For a continuous crust, spoon on dabs of batter. With a spatula, gently spread into a single layer. Bake uncovered in a 425 degree oven for 20 to 25 minutes or until the topping is golden. Or, cover the pan and cook over medium high heat until filling mixture boils. Reduce heat and simmer for about 12 minutes. The grunt is cooked when the topping is puffed up and dry inside.

water, sugar, cornstarch, lemon, blueberries, topping, allpurpose, baking powder, salt, sugar, butter, milk, egg

Taken from www.epicurious.com/recipes/member/views/blueberry-grunt-1207120 (may not work)