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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.

  

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