New Brunswick Blueberry Grunt
The Blueberry Grunt is a traditional dessert dish in New Brunswick, Canada, typically cooked on top of the stove in a big pot with a lid. Today, however, we are going to put a slight twist on this family favorite recipe.
Dust off your slow cooker and discover how you can make this yummy dessert inside it.
Good Year Round
This is a delightful steamed dessert that is loved even in the summertime, making it perfect for any time of the year. However, a traditional pot on the stove can lend itself to increasing the heat inside the home, meaning the air conditioner has to work harder.
But don’t despair, you don’t have to deprive you and your family of this treat. Using the crock pot (slow cooker) not only will use less electricitiy, it won’t overly heat up the kitchen either.
And whether you find you prefer to eat this treat warm or cold the choice is yours. If eating warm, why not try a scoop of ice cream on top?
I found I actually prefer this more as a cold pudding dish, so leaving it overnight in the refrigerator was fine. And the cool treat was great for a hot summer day.
But Why The Name Grunt?
You may wonder how a delicious blueberry cobbler became known as a “grunt” dish. Well, even when you bake this in your crock pot (slow cooker) you will discover the truth for yourself.
Typically cooked on the stove top with a tight fitting lid. Once the dumpling batter is dropped on top of the boiling fruit and the lid replaced, something happens. As the dough starts to rise and bake, it releases gas bubbles. These bubbles, cause the lid on the pot to lift and “grunt” in sound as the gas escapes.
Thus, the name grunt actually refers to the type of sound produced when the dumplings or cobbler topping are baking.
The beauty of the crock pot (slow cooker) is that you will still be able to experience this grunt sound too. Which makes for great giggles with the kids as this is cooking. 😉