Serves 8

1 package (16 ounces) frozen blueberries (of your preference)

3/4 cup granulated sugar

2 tablespoons quick-cooking tapioca

2 teaspoons grated orange peel

1 1/2 cups all-purpose flour

1/2 cup packed light brown sugar

2 1/4 teaspoons baking powder

1/2 teaspoon ground cinnamon

3/4 cup milk

1/3 cup butter, melted

Serve with ice cream or frozen whipped topping

Coat slow cooker pot with nonstick cooking spray. Combine berries, granulated sugar, tapioca, and orange peel in medium bowl. Transfer mixture to crockpot.

For the topping combine flour, brown sugar, baking powder and cinnamon in medium bowl. Add milk and butter; stir until just blended. Drop dough by spoonful on top of berry mixture. Cover and cook on low for 4 hours. Remove lid and let stand about 30 minutes. Serve with ice cream topping.