Recipe by Ceezie
This is a great dessert but an even better breakfast as the dough is not sweet at all. This recipe originally called for 4 cups of strawberries but I had blueberries and peaches on had so I decided to use that but I bet you could use any fruit combination. I also added a bit of lemon juice to cut the sweetness of the berry and give the dough a zing. This was adapted from Gourment Magazine.
Top Review by suzzie22
I just made this recipe. Yum! It's not too sweet, which I really like. I, too, used frozen blueberries so I reduced the water to 1 cup. When I took the dumplings out of the oven, it looked really watery, so I was worried that it was too watery. But, when I dished up a dumpling and put some of the blueberry sauce on it, the dumpling soaked it up and it was perfect. I absolutely loved the taste of the dumplings! I plan to make it again!
- 4 cups fruit
- 2⁄3 cup sugar
- lemon juice (optional)
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 1⁄4 teaspoon salt
- 2 tablespoons cold unsalted butter, cut into pieces
- 2⁄3 cup whole milk
- lemon zest (optional)
Directions See How It's Made
- Stir together fruit and sugar in a 4-qt heavy saucepan and let stand, stirring occasionally, until juicy, about 15 minutes. Bring to a boil over medium heat, stirring occasionally. Squeeze a bit of lemon juice inches.
- Meanwhile, whisk together flour, baking powder, and salt in a bowl. Blend in butter using a pastry blender or your fingertips until mixture resembles coarse meal with some roughly pea-size butter lumps.
- Stir in milk and lemon zest until just blended, then add drop onto boiling fruit. Tightly cover saucepan and reduce heat to low. Cook, undisturbed, until dumpling looks dry on top, 15 to 20 minutes. Let stand off heat, uncovered, 5 minutes before serving.