Blueberry Dessert Dumplings

2 pints fresh or frozen blueberries
1/2 cup plus 2 tablespoons sugar, optional
1/2 cup water, warm if using frozen blueberries
2 tablespoons instant tapioca
2 cup all purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
4 tablespoons unsalted butter; chilled
1/2 cup milk
1 large egg
2 tablespoons light brown sugar

In a 3 1/2 quart crockpot, combine blueberries, the 1/2 cup 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 tablespoons 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 your crockpot setting to high. Drop the dough by tablespoonfuls on top of the blueberries.

Cover and 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 dumplings stand for 5 minutes before serving, then spoon into individual bowls.