Lightly mist the inside of a 4- to 6-quart slow cooker with nonstick spray or brush with a thin film of neutral oil to help prevent sticking and make cleanup easier.
Add the frozen wild blueberries and granulated sugar directly to the slow cooker. Stir gently to coat the berries evenly in sugar, spreading them into an even layer across the bottom.
Frozen blueberries and sugar mixed in a slow cooker insert
Cover the slow cooker and cook the sugared blueberries on HIGH for 1 hour, or until the berries are bubbling vigorously and have released plenty of deep magenta juice. This hot, jammy base is what will steam and partially bake the biscuit topping.
While the blueberries cook, prepare the biscuit-style topping: In a medium bowl, add the self-rising flour. Pour in the milk and stir with a fork or spatula just until a soft, thick batter forms and no dry pockets of flour remain.
The mixture should be thicker than pancake batter but looser than a kneadable dough; avoid overmixing so the topping stays tender.
Thick biscuit batter being mixed in a bowl
After the blueberries have cooked for about 1 hour and are bubbling around the edges, remove the lid carefully to avoid escaping steam. Give the fruit a gentle stir to ensure even heating, then smooth it back into an even layer.
Using a spoon or small scoop, drop the batter in 8 to 10 mounds over the hot blueberry mixture, spacing them slightly apart. The mounds will spread a bit and puff as they cook, creating a rustic, biscuit-like topping that is partly submerged in the sauce.
Biscuit batter dropped over bubbling blueberries
Cover the slow cooker again, placing a clean kitchen towel or a double layer of paper towels under the lid if possible to catch condensation and help the tops of the biscuits set more nicely. Make sure the towel edges are well away from the heating element.
Continue cooking on HIGH for 1 to 1 1/2 hours, or until the biscuit topping is puffed, cooked through in the center, and lightly golden on top. The fruit should be thick, glossy, and bubbling around the edges.
To check doneness, insert a toothpick into the center of one biscuit; it should come out without wet batter, though a few moist crumbs are fine.
Once done, turn off the slow cooker and let the grunt stand, covered, for 10 to 15 minutes. This short rest allows the fruit juices to thicken slightly and the steam to settle, giving you a bubbling, jammy base with a tender, rustic biscuit top that holds its shape when scooped.
Finished blueberry grunt with golden biscuit topping in slow cooker
Serve the blueberry grunt warm, spooning it into bowls so that each portion includes plenty of the deep magenta fruit and a generous piece of the golden biscuit topping. Leftovers can be cooled completely, then stored covered in the refrigerator for up to 3 days; rewarm gently in the slow cooker on LOW or in the microwave before serving.
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