From, "California Sizzles...Easy and Distinctive Recipes for a Vibrant Lifestyle," published in cooperation with your Daily Inbox Newsletter.


  • 3 (16-ounce) cans tart pie cherries, drained

  • 1 cup plus 2 Tablespoons sugar, divided

  • 1/4 cup brown sugar, packed

  • 2 Tablespoons minute tapioca

  • 1/2 teaspoon almond extract

  • 1-1/2 cups all-purpose flour, sifted

  • 2 teaspoons baking soda

  • 1/2 teaspoon salt

  • 6 Tablespoons butter, cold and divided

  • 1 egg

  • 1/3 cup milk

  • 1/2 teaspoon nutmeg

  • Vanilla ice cream (optional)


1.  Preheat oven to 400 degrees.
2.  Combine cherries, 1 cup granulated sugar, brown sugar, tapioca and almond extract.  Allow this to stand while preparing batter.
3.  In a medium bowl, mix together flour, baking powder and salt.  Cut 4 Tablespoons of the butter into small pieces and add to flour mixture.  Using a pastry blender or 2 knives, blend the butter into the flour until fine crumbs form.
4.  In a small bowl, beat the egg and add the milk.  Make a well in the flour mixture and add the egg mixture. Stir just until blended and a soft dough forms.
5.  Pour the cherry mixture into a 9x9-inch pan.  Dot with the 2 remaining Tablespoons of butter.  Drop the batter on top of the cherries in 6 equal mounds.
6.  In a small bowl, combine the 2 remaining Tablespoons of granulated sugar with the nutmeg.  Sprinkle on top of batter and cherries.
7.  Bake for 25-30 minutes or until the fruit is bubbling up around the middle and edges of the pan and the dumplings are golden brown.  Serve warm or at room temperature accompanied by vanilla ice cream, if desired.


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