
Ingredients for Slow Cooker Blueberry Slump:
Fruit:
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cooking spray
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5 cups (26 ounces) blueberries
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1/3 c raw sugar ( I use syrup in place of sugar)
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1 Tbsp cornstarch
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1 tsp grated lemon zest
Topping for Slow Cooker Blueberry Slump:
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3/4 cup all-purpose flour
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1/3 c raw sugar ( once again, I use syrup in place of sugar)
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1 1/2 tsp baking powder
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1/2 tsp grated lemon zest
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pinch of kosher salt
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2 Tbsp cold whipped butter
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1/2 cup 2% milk
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1 tsp vanilla extract
Directions for Slow Cooker Blueberry Slump:
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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.
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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.
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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.
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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.
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