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Post by Granny Smith on Mar 22, 2008 14:23:53 GMT -5
Blueberry Dessert Dumplings contributed by riverwalk
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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