Crockpots and slow cookers are also great appliances for making desserts. Try this berries and dumplings for a delicious warm dessert. You can always switch out different types of berries, if you prefer.
1 1/4 cups + 2 tbsp granulated sugar, divided
2 tbsp all-purpose flour
1 tbsp whole-wheat flour
2 tsp grated lemon zest
2 pkgs (16-oz each) frozen unsweetened blueberries
1 1/2 cups biscuit/baking mix
3 tbsp butter
1 carton (8-oz) sour cream
Combine the 1 1/4 cups sugar, both flours, and the lemon zest in a 3-quart heavy saucepan. Add the blueberries and cook, stirring constantly, over low heat until the sugar is dissolved. Bring the mixture to a boil and increase heat to medium-high; cook, stirring often, about 5 minutes until slightly thickened.
Pour the biscuit/baking mix into a bowl and stir in the remaining 2 tablespoons of sugar; cut in the butter until crumbly. Add the sour cream, mixing together until a soft dough forms.
Pour the hot berry filling into a round 5-quart slow cooker or crockpot. Carefully drop the dough into 6 large clumps over the filling.
Place lid on cooker and cook on low setting for 3 hours or until the dumplings are a golden brown.
Remove the lid carefully so as to keep the condensation from getting on the dumplings and making them soggy.
Note: Have had this recipe for a long time. Think it is another of my Mr. Food recipes.