How to make it

  • 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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