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FOUR BERRY GRUNT
1/4 pint
each blueberries, raspberries, strawberries,
blackberries
1/2 cup (125 ml)
sugar
1/2 cup (125 ml)
water
2 tbsp. (30 ml)
instant tapioca
2 cups (500 ml)
all purpose flour
2 tbsp. (30 ml)
sugar
2-1/2 tsp. (13 ml)
baking powder
1/2 tsp. (3 ml)
salt
4 tbsp. (60 ml)
unsalted butter, chilled
1/2 cup (125 ml)
milk
1
egg
2 tbsp. (30 ml)
light brown sugar
In the ceramic casserole, combine the berries, 1/2 cup sugar, water,
and tapioca. Cover and slow cook on low for 5-6 hours on low, until
the berries have formed a thick sauce.
In a large bowl, whisk flour, remaining 2 tbsp. sugar , baking powder
and salt to combine. Using a pastry blender cut in the butter until the
mixture looks like a coarse meal.
In a small bowl mix together the milk and egg, then blend in with the
flour mixture to form a dough.
Turn the slow cooker setting to high. Drop the dough by tablespoon-
fuls on the top of the berries. Cover and slow cook on low until the
topping is firm and a toothpick inserted in the center comes out clean
- about 30 minutes. Sprinkle the dumplings with brown sugar. Allow
grunt to stand for 5 minutes before serving.
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