Slow Cooker Berry Grunt

It has fruit, lots of fruit, is made in the slow cooker and has a cute name!

This was made for me!!

And it was so good… I had to try it twice to make sure!

This made a really great, easy, Thanksgiving dessert!

Slow Cooker Cherry Grunt!

I made mine with just cherries, which was just perfect.

Slow Cooker Berry Grunt

  • 12 ounces frozen blackberries
  • 20 ounces frozen blueberries
  • 2 cups (10 ounces) all-purpose flour, divided
  • 3/4 cup plus 3 tablespoons granulated sugar
  • 1 tablespoon fresh lemon juice
  • 1-3/4 teaspoons ground cinnamon
  • 1 teaspoon vanilla extract
  • 1 tablespoon baking powder
  • 1/2 cup plus 2 tablespoons milk
  • 4 tablespoons unsalted butter, melted and cooled

Combine blackberries, blueberries, 1/4 cup (2.5 ounces) flour, 3/4 cup sugar, lemon juice, 1-1/2 teaspoon cinnamon, and vanilla extract in a large microwave-proof bowl. Microwave, uncovered, until the berries begin to release their liquid, about 5 minutes, stirring at the half-way mark. Stir well and transfer to slow cooker; spread in even layer.

In a large bowl, combine the remaining 1-3/4 cup (7.5 ounces) flour, 2 tablespoons sugar, baking powder, and salt. Add milk and melted butter, stirring well to combine.

In a small bowl, combine 1 tablespoon sugar and the remaining 1/4 teaspoon cinnamon.

Grease a 1/4-cup measuring cup (either with butter or with a spray of cooking spray) and scoop 8 equal dumplings around the perimeter of the slow cooker, on top of the berries. Sprinkle the dumplings with the cinnamon-sugar mixture. Cover and cook on the low setting for 4 hours. Serve warm.

Pre-cooking, the biscuit mixture on top of the cherries.