Ingredients for Slow Cooker Blueberry Slump:

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 for Slow Cooker Blueberry Slump:

• 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 for Slow Cooker Blueberry Slump:

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 for Slow Cooker Blueberry Slump goes to http://lapiestory.blogspot.com/2017/02/blueberry-slump.html