Blueberries 'n' Dumplings |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Here's a versatile dumpling recipe that's excellent for dessert or as a sweet breakfast sprinkled with whole grain cereal. Blueberries are one of my favorite fruits, and this dish is a fantastic way to enjoy them. Ingredients:
3 cups apple cider or juice |
1/4 cup quick-cooking tapioca |
4 cups fresh blueberries |
1/3 cup packed brown sugar |
1/2 teaspoon almond extract |
dumplings: |
1 cup king arthur unbleached all-purpose flour |
1 tablespoon sugar |
1-1/2 teaspoons baking powder |
1/2 teaspoon salt |
1/4 teaspoon ground nutmeg |
1 egg |
6 tablespoons milk |
1 tablespoon canola oil |
3/4 cup cold heavy whipping cream |
1 tablespoon maple syrup |
Directions:
1. In a Dutch oven, combine the cider and tapioca; let stand for 5 minutes. Add the blueberries and brown sugar. Bring to a boil. Reduce heat to medium-low; simmer, uncovered; stirring occasionally. Stir in almond extract; continue simmering.
2. For dumplings, in a large bowl, combine the flour, sugar, baking powder, salt and nutmeg. In a small bowl, beat the egg, milk and oil; stir into dry ingredients just until moistened (batter will be stiff).
3. Drop batter by 1/4 cupfuls onto simmering blueberry mixture. Cover and simmer for 25 minutes or until a toothpick inserted in dumplings comes out clean (do not lift lid while simmering).
4. In a small bowl, beat cream and syrup until soft peaks form. Spoon blueberry mixture into serving bowls; top with dumplings. Serve with maple cream. Yield: 4 servings.
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