Slow Cooker Blueberry Slump

Ingredients

Fruit:

  • cooking spray

  • 5 cups (26 ounces) blueberries

  • 1/3 c raw sugar ( I use syrup in place of sugar)

  • 1 Tbsp cornstarch

  • 1 tsp grated lemon zest

Topping:

  • 3/4 cup all-purpose flour

  • 1/3 c raw sugar ( once again, I use syrup in place of sugar)

  • 1 1/2 tsp baking powder

  • 1/2 tsp grated lemon zest

  • pinch of kosher salt

  • 2 Tbsp cold whipped butter

  • 1/2 cup 2% milk

  • 1 tsp vanilla extract

Directions

  1. For the fruit: Coat a 5- or 6- quart slow cooker with cooking spray. Combine the blueberries, sugar, cornstarch, and lemon zest in the slow cooker.

  2. For the topping: In a medium bowl, whisk together the flour, sugar, baking powder, lemon zest, and salt. Using a fork or a pastry blender, cut in the butter until resembles coarse crumbs.

  3. In a small bowl, combine the milk and vanilla. Add it to the flour mixture and stir with a spatula until combined. Spoon the topping over the blueberries and spread it out evenly.

  4. Cover and cook on low for 4 hours, until the blueberries are bubbling and the topping is set. Let stand for 20 minutes before serving.

I top with greek yogurt or you may top with whipped topping.

Recipe and photo credit to http://lapiestory.blogspot.com/2017/02/blueberry-slump.html

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