1/1 Photo of Blueberry Peach Stove Top Dumplings
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.
My Private Note
Units: US | Metric
- 1Stir 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.
- 2Meanwhile, 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.
- 3Stir 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.
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Nutritional Facts for Blueberry Peach Stove Top Dumplings
Serving Size: 1 (127 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 319.3
- Calories from Fat 66
- Total Fat 7.3 g
- Saturated Fat 4.4 g
- Cholesterol 19.3 mg
- Sodium 344.5 mg
- Total Carbohydrate 59.5 g
- Dietary Fiber 0.8 g
- Sugars 35.5 g
- Protein 4.6 g
The following items or measurements are not included: