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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
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.
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