Blueberry Grunt - cooking recipe

Ingredients

4 cups frozen blueberries
1/2 cup sugar
2 tablespoons sugar
1/2 cup water, warm if using frozen blueberries
2 tablespoons dry tapioca
2 cups all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
4 tablespoons unsalted butter, chilled
1/2 cup milk
1 large egg
2 tablespoons light brown sugar

Preparation

In a 31/2 quart slow cooker, combine blueberries, the 1/2 cup granulated sugar, the water and tapioca. Cover and slow-cook until the berries have formed a thick sauce, 5 to 6 hours on low.
In a medium bowl, whisk flour, the remaining 2 tablespoons granulated sugar, baking powder and salt to combine. Using a pastry blender or two knives, cut in the butter until the mixture resembled coarse meal.
In small bowl, beat milk and egg together.
Stir into flour mixture to form a soft dough.
Turn the slow-cooker to high.
Drop the dough by tablespoonfuls on top of the blueberries.
Cover and slow-cook until the topping is firm and a toothpick inserted in the center comes out clean, about 30 minutes.
Sprinkle the dumplings with the brown sugar.
Let the grunt stand for 5 minutes before serving, then spoon into individual bowls.