Crockpot Blueberry Dumpling Dessert |
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Prep Time: 0 Minutes Cook Time: 360 Minutes |
Ready In: 360 Minutes Servings: 6 |
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From recipe email, looks great- I haven't tried this dessert yet Ingredients:
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 |
1/4 tsp salt |
4 tbs unsalted butter; chilled |
1/2 cup milk |
1 large egg |
2 tbs light brown sugar |
Directions:
1. In a 3-1/2 quart crockpot, combine blueberries, the
2. 1/2 cup granulated sugar, the water and tapioca.
3. Cover and slow-cook until the berries have formed a thick sauce, 5
4. to 6 hours on LOW.
5. In a medium bowl, whisk flour, the remaining 2 Tbs
6. granulated sugar, baking powder and salt to combine.
7. Using a pastry blender or two knives, cut in the butter
8. until the mixture resembles coarse meal.
9. In small bowl, beat milk and egg together.
10. Stir into flour mixture to form a soft dough.
11. Turn your crockpot setting to HIGH.
12. Drop the dough by tablespoonfuls on top of the blueberries.
13. Cover and slow-cook until the topping is firm and a toothpick inserted in the center comes out clean, about 30 minutes.
14. Sprinkle the dumplings with the brown sugar.
15. Let the dumplings stand for 5 minutes before serving, then spoon into individual bowls.
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