How to make it

  • Coat the slow cooker with nonstick cooking spray or grease with butter.
  • Combine the blueberries, the half-cup of sugar, water, and tapioca in the cooker, stirring gently to evenly coat the berries.
  • Cover and cook on LOW until the berries have formed a thick sauce, about 5 hours.
  • To make the topping, whisk together the flour, the 2 T of sugar, baking powder, and salt.
  • Using a pastry blender or 2 knives, cut in the butter until the mixture resembles coarse meal.
  • In a small bowl, beat the milk and egg together, stir into the flour mixture with a few strokes to form a soft dough.
  • Turn the cooker to HIGH and remove the lid.
  • Drop the dough by heaping tablespoonfuls onto the hot blueberries. Cover and cook until the topping is firm and a toothpick inserted into the center comes out clean, about 30 minuites. The topping will not brown.
  • Turn the cooker off, remove the lid, and let it rest for 10 minutes.
  • Spoon into individual bowls and pass the pitcher of heavy cream.

Reviews & Comments 3

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  • valinkenmore 8 years ago
    I'm sure I could eat most of it and then I would grunt! Another great post!
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    " It was excellent "
    momo_55grandma ate it and said...
    Luv Grunts this one is awsome thanks high5
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    " It was excellent "
    m2googee ate it and said...
    another great post.
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