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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
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 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 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 individual bowls.