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Blueberry Dessert Dumplings




Source of Recipe


David


List of Ingredients




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
1/4 tsp salt
4 Tbs unsalted butter; chilled
1/2 cup milk
1 large egg
2 Tbs light brown sugar

Recipe




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, 5 to 6 hrs 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 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 mins before serving, then spoon into individual bowls.