Peggy's Cove Blueberry Grunt

PEGGY'S COVE BLUEBERRY GRUNT - (aka Ellen's Favorite Blueberry Grunt)


Filling:

4 cups fresh blueberries

1/2 cup sugar

1/2 cup water 

1 teaspoon cinnamon

1/8 teaspoon fresh grated nutmeg

1 teaspoon cornstarch

1/2 cup water


Dumplings:

2 cups flour

1/2 teaspoon salt

2 tablespoons shortening

3 teaspoons baking powder

2 teaspoons sugar

1/2 cup heavy cream (you may need a little more or less depending on the humidity in the air).


-In a wide bottom skillet over medium high heat, boil the first 5 filling ingredients until the berries pop and the filling is nice and juicy.

-Reduce the heat to low.

-In a small bowl or cup, mix together the corn starch and water.

-Add the starch mixture to the blueberries and stir over low heat until the mixture thickens slightly. Turn off the heat.

-Meanwhile, in a medium bowl using your hands or a pastry blender, mix together all of the dumpling ingredients, adding by cream by tablespoons until you reach the consistency of a soft, not crumbly dough.

-Drop the dough by spoon fulls on top of the hot blueberries.

-Cover tightly (do not peek) and cook over medium heat for approximately 15-20 minutes until the dumplings have cooked through and browned ever so slightly.

-Allow to cool a slightly.

-Serve warm with ice cream or a dusting of powdered sugar.

-Enjoy :)