---------- Recipe via Meal-Master (tm) v8.05
       Title: Blueberry Grunt
  Categories: Desserts, Fruits, Crockpot
       Yield: 4 servings
       2 pt Fresh or frozen blueberries
     1/2 c  Plus 2 tb sugar; divide
     1/2 c  Water
            Warm if using frozen blueber
       2 tb Instant tapioca
       2 c  All-purpose flour
   2 1/2 ts Baking powder
     1/2 ts Salt
       4 tb Unsalted butter; chilled
     1/2 c  Milk
       1 lg Egg
       2 tb Light brown sugar
       In a 3-1/2 quart slow cooker, combine blueberries, the
   1/2 c 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 tb
   granulated sugar, baking powder and salt to combine. Using
   a pastry blender or two knives, cut in the butter until the
   mixture resembles coarse meal. In small bowl, beat milk and
   egg together. Stir into flour mixture to form a soft dough.
       Turn the slow-cooker setting 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. Source: Ready and Waiting, Rick Rodgers