2 pints fresh or frozen blueberries
1/2 cup plus 2 Tbs sugar (optional)
1/2 cup water, warm if using frozen blueberries
2 Tbs instant tapioca
For the dumplings:
2 cups all-purpose flour
2 1/2 tsp baking powder
1/2 tsp. salt
4 Tbs unsalted butter; chilled
1/2 cup milk
1 large egg
2 Tbs light brown sugar
In a 3-1/2 quart crockpot, combine blueberries, the
1/2 cup granulated sugar, the water and tapioca. Cover and
slow-cook until the berries have formed a thick sauce, about 3 hours on low.
In a medium bowl, whisk flour, the remaining 2 Tbs
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 your crockpot setting to HIGH. Drop the dough by very large 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 dumplings stand for 5 minutes before serving, then spoon into
I like a scoop of vanilla ice cream on these!
Note from Kay: If you don?t have fresh fruit, you may pour a large jar of pie filling into the crock pot and heat on high for about 30-45 minutes. This eliminates the 3 hour cooking time and is still delicious.