Ingredients:
1 16oz package frozen mixed berries
3/4 cup granulated sugar
2 tbsp quick-cooking tapioca
2 tsp grated lemon peel
1 1/2 cups AP flour
1/2 cup packed light brown sugar
2 1/4 tsp baking powder
1/4 tsp ground nutmeg
3/4 cup milk
1/3 cup butter, melted
Directions:
1. Coat slow cooker with nonstick cooking spray. Stir together berries, sugar, tapioca, and lemon peel in a medium bowl. Transfer to slow cooker.
2. Combine flour, brown sugar, baking powder, and nutmeg in a medium bowl. Add milk and butter; stir until just blended. Drop spoonfuls of dough on top of berry mixture. Cover; cook on low 4 hours. Uncover; let stand about 30 minutes. Serve with ice cream, if desired.
Comments:
Pretty simple, pretty tasty. The berries end up being very sweet so you really need the ice cream to cut it a bit. And the crust is really good too. Stays nice a moist but with a little chewy top layer. And you can make this is a ton of iterations with all different kinds of berries. Thumbs up.
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