Crock Pot Strawberry and Dumplings
- 2 lbs of fresh strawberries, hulled, cleaned and sliced
- 1 1/3 cups of sugar
- 1 1/3 cups of water
- 2 Tablespoons of butter
- 3/4 cup of all purpose flour
- 2 1/2 teaspoons of baking powder
- 1/2 teaspoon of salt
- 1 teaspoon of ground cinnamon
- 2 Tablespoons of white sugar
- 1 egg
- 1/3 cup milk
Adapted from crockpotrecipeexchange.blogspot.com
Place the strawberries and equal parts sugar and water in a 2 - 3 quart slow cooker. Cover with lid and cook on high for 2 1/2 hours.
After cooking for this long you will see the strawberries are breaking down and the mixture has thickend up. At this point you add the butter and stir to give it a silky, creamy texture.
In the meantime you can make the dumplings by mixing the flour, baking powder, salt, cinnamon, sugar, egg and milk in a small to medium sized bowl. DO NOT OVERMIX! I mix this together when I first put the strawberries, sugar and water into the slow cooker. The dumplings just do better if the batter/ dough has time to rest before adding to the slow cooker.
After the 2 1/2 hours, remove the lid and add the dumplings by the teaspoon full to the slow cooker. Make sure each dumpling you add gets submerged so that each dumpling gets to take shape (there is nothing weirder than a HUGE doughy dumpling sitting in the top of the crock pot... just sayin').
Once all dumplings are in slow cooker put the lid back on and keep the slow cooker on high for the dumplings to cook, i.e. steam, for 30 minutes or until done.