INGREDIENTS

INSTRUCTIONS

In a 3-1/2 quart slow cooker, combine blueberries, the 1/2 c 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 tb 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 the slow-cooker 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 grunt stand for 5 minutes before serving, then spoon into
individual bowls. Source: Ready and Waiting, Rick Rodgers
Posted to EAT-L Digest  by Jazzbel <jazzbel@MAIL.BATELNET.BS> on Dec 4,
1997

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