How to make Blueberry Grunt | Stovetop cobbler | No eggs required

No bake stovetop Blueberry Cobbler takes advantage of the wild blueberries that are easy to source in Canada. For those of us outside the great white North this is a beautiful way to serve any blueberries we can get our hands on!
Adapted from Select Nova Scotia
Serves 8
Ingredients:
Blueberries
750 grams / 1.65 pounds blueberries (wild are best)
½ teaspoon ground cinnamon
½ teaspoon ground nutmeg
100 grams / ½ cup superfine/caster sugar
1 tablespoon lemon juice
125 milliliters / ½ cup water
Dumplings
320 grams / 2 cups plain flour, sifted
16 grams / 4 teaspoons baking powder, sifted
14 grams / 1 tablespoon superfine/caster sugar
¼ teaspoon sea or kosher salt
30 grams / 2 tablespoons butter
177 milliliters / 3/4 cup milk
Directions:
Blueberries
- Place the blueberries, cinnamon, nutmeg, sugar, juice and water in a saucepan and cook on low to medium until soft, approximately 20 minutes.
Dumplings
- Place the flour, baking powder, sugar, salt in a bowl and stir until combined.
- Rub in the butter until the mixture resembles course breadcrumbs than add the milk, folding until it has formed a dough.
- Spoon the dough in heaped tablespoonfuls over the blueberries and cover with a lid, simmering for 15 minutes until the dumplings have been cooked through.
- Allow to cool for 5 minutes, than spoon into serving dishes.
- Serve with a little cream or scoops of ice cream.
Recipe can be found at roamingtaste.com/blueberry-gr...
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