Step 1

In a 3-1/2 quart slow cooker, combine blueberries, the 1/2 c 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 tb granulated sugar, baking powder and salt to combine.

Step 2

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 the slow-cooker setting to HIGH.

Step 3

Drop the dough by tablespoonfuls on top of the blueberries. Cover and slow-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 grunt stand for 5 minutes before serving, then spoon into individual bowls.