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Blueberry Grunt with Hazelnut Topping

Source: Cooking.com
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Rating: 4   Reviews: 4 See Reviews
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Active Time:  20 Minutes
Total Time:  2 Hours 10 Minutes
  6 servings
Cooking.com Tip: Pie dishes aren't just for pies. Using a pie dish is perfect for baking a delicious crisp, cobbler, or in this case, a Blueberry Grunt, along with smaller casseroles. The quality construction of an earthenware pie dish ensures even cooking and browning.
RECIPE INGREDIENTS
For the Filling:
3 cups fresh blueberries, or 1 pound frozen, not thawed
1/2 cup sugar
2 tablespoons all-purpose flour
1 tablespoon fresh lemon juice
For the Topping:
3/4 cup all-purpose flour
3 firmly packed tablespoons light brown sugar
1 teaspoon baking powder
Pinch of salt
1/2 cup toasted hazelnuts
3 tablespoons chilled unsalted butter
3 tablespoons chilled whipping cream
Powdered sugar
Blueberry Grunt with Hazelnut Topping Recipe at Cooking.com
DIRECTIONS
FOR THE FILLING:
Preheat oven to 375 degrees F.

Generously butter 9-inch pie plate. Combine blueberries with sugar, flour and lemon juice in medium bowl. Transfer to prepared pan. Bake until berries bubble thickly in center, about 1 hour. Cool completely.


FOR THE TOPPING:
Combine flour, brown sugar, baking powder and salt in food processor. Pulse to blend. Add butter and hazelnuts and blend until mixture resembles coarse meal. Pulse in cream, mixture will form ball. Pat dough out between two sheets of plastic wrap to 9-inch round. Remove 1 sheet plastic wrap and invert dough evenly onto blueberries in dish. Crimp edges decoratively with fork. Bake until topping is golden brown, about 30 minutes. Cool until warm. Sift powdered sugar over grunt and serve with heavy cream or vanilla ice cream.


Recipe created exclusively for Cooking.com by Jeanne Thiel Kelley.


Recipe reprinted by permission of . All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
 No-Fuss Cobblers & Crumbles
Nutrition Facts per Serving
Yield:   6 servings
Calories: 333
Fat. Total: 15g
Fiber: 4g
Carbohydrates, Total: 48g
Sodium: 72mg
% Cal. from Fat: 41%
Cholesterol: 24mg
Protein: 4g
Spotlight Recipe Review See all 4 reviews »

Rating: 5
by: Connie, WV Reviewed: 05/20/2010
blueberry grunt
My ex mother-in-law made grunt on the stove. Do you have a recipe for that version?
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