These scrumptious dumplings are very easy to fix. I like to prepare them just before a meal and then set them aside to be served for dessert. They're good cold, too! This recipe is popular with our neighbors in states to the east.
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VERIFIED BY Taste of Home Test Kitchen
- 1 quart fresh or frozen black raspberries
- 1 cup sugar
- 1 cup water
- 3 tablespoons cornstarch
- 3 cups prepared baking mix
- 1 cup milk
- 1/4 cup sugar
- In a 6-quart pan, combine raspberries, sugar, water and cornstarch; stir to blend. Bring to a boil, stirring often. Turn heat to low. Meanwhile, combine baking mix, milk and sugar, mixing until soft dough forms. Drop by spoonfuls onto boiling berries. Cook over low heat, uncovered, 10 minutes; cover. 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
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