| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits, Dairy, Eggs |
|
Desserts, Fruits, Crockpot, Grill, Make ahead |
4 |
Servings |
INGREDIENTS
| 2 |
pt |
Fresh or frozen blueberries |
| 1/2 |
c |
Plus 2 tb sugar; divide |
| 1/2 |
c |
Water; Warm if using frozen blueberries |
| 2 |
tb |
Instant tapioca |
| 2 |
c |
All-purpose flour |
| 2 1/2 |
ts |
Baking powder |
| 1/2 |
ts |
Salt |
| 4 |
tb |
Unsalted butter; chilled |
| 1/2 |
c |
Milk |
| 1 |
lg |
Egg |
| 2 |
tb |
Light brown sugar |
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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