- 1 quart fresh or frozen black raspberries
- 1-1/4 cups sugar, divided
- 1 cup water
- 3 tablespoons cornstarch
- 3 cups prepared baking mix
- 1 cup milk
- Additional sugar, optional
- Ground nutmeg, optional
- In a 6-qt. pan, combine raspberries, 1 cup sugar, water and cornstarch; stir to blend. Bring to a boil, stirring often. Reduce heat to low.
- Meanwhile, combine baking mix, milk and remaining sugar in a bowl. Mix until a soft dough forms. Drop dough by spoonfuls onto berries. Cook over low heat, uncovered, 10 minutes. Cover and cook 10-15 minutes more, or until dumplings are cooked through.
- For glazed effect, sprinkle dumplings with additional sugar and a dash of nutmeg before serving. Yield: 10 servings.
Originally published as Black Raspberry Dumplings in Country August/September 1990, p47
Reviews for Black Raspberry Dumplings
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Reviewed Jun. 25, 2012
"This was very fast and easy. It was a very convenient dessert to make, and you can adjust the sugar to your taste. I cut it in half so I could use a 3-qt pan, and it worked fine. With some ice cream, this was a delicious way to enjoy the berries."