Crockpot Blueberry Dessert Dumplings

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

2 cup all-purpose flour

2 1/2 tsp baking powder

1/2 as salt

4 Tbs unsalted butter; chilled

1/2 cup milk

1 large egg

2 Tbs light brown sugar



In a 3.5 to 5 quart crockpot, combine blueberries, the 1/2 cup granulated

sugar, the water and tapioca. Cover and

Cook until the berries have formed a thick sauce, 5 to 6 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

tablespoonfuls on top of the blueberries. Cover and 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 individual bowls.