Summer Grunt (Crockpot)

Contributed By: Terry Borden

Ingredients:

12 ounces of frozen blackberries
20 ounces of frozen blueberries
2 (10-ounce) cups all-purpose flour, divided
3/4 cup plus 3 tablespoons granulated sugar, divided
1 tablespoon fresh lemon juice
1 3/4 teaspoons ground cinnamon, divided
1 teaspoon vanilla extract
1 tablespoon baking powder
salt, to taste
1/2 cup plus 2 tablespoons milk
4 tablespoons unsalted butter, melted and cooled

Method:

1 Combine the blackberries, blueberries, 1/4 cup flour, 3/4 cup sugar, lemon juice, 1 1/2 teaspoons cinnamon, and vanilla extract in a large microwave-proof bowl.
2 Microwave uncovered and stir about halfway through, until the berries begin to release their liquid, about 5 minutes.
3 Stir well and transfer the berry mixture to a slow cooker, spreading it out in an even layer.
4 In a large bowl, combine the remaining flour, 2 tablespoons sugar, the baking powder, and salt.
5 Add the milk and melted butter, stirring well to combine until a dumpling batter forms.
6 In a small bowl, combine the remaining sugar and remaining cinnamon.
7 Grease a 1/4-cup measuring cup.
8 Using the prepared measuring cup, scoop 8 equal dumplings around the perimeter of the slow cooker on top of the berries.
9 Sprinkle the dumplings with the cinnamon-sugar mixture.
10 Cover and cook on low until the dumplings are cooked through, about 4 hours.
11 Serve warm.

Helpful Hints:

Time: 4 hours
Yield: 6 servings


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