Prep 10 mins
Cook 20 mins
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.
- 946.36 ml fruit
- 158.51 ml sugar
- lemon juice (optional)
- 236.59 ml all-purpose flour
- 9.85 ml baking powder
- 1.23 ml salt
- 29.58 ml cold unsalted butter, cut into pieces
- 158.51 ml whole milk
- lemon zest (optional)
- 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.
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!
This is great! Really easy and fast too! I used about peaches and blueberries about half and half. I I did substitute half the white flour for a whole grain blend that I happened to have and I added just a 1/4 cup sugar to the dumpling batter.