Categories: Desserts
Ingredients
- Fruit:
- Cooking spray
- 5 cups blueberries
- 1/3 cup raw sugar
- 1 tbsp. cornstarch
- 1 tsp grated lemon zest
- Topping:
- 3/4 cup flour
- 1/3 cup raw 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 milk
- 1 tsp vanilla extract
Directions
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For the fruit: Coat a 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, cut in the butter until it resembles coarse crumbs.
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In a small bow, 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 4 hours, until the blueberries are bubbling and the topping is set. Let stand for 20 minutes before serving.