Black Raspberry Dumplings Recipe

4 1 1
Black Raspberry Dumplings Recipe
Black Raspberry Dumplings Recipe photo by Taste of Home
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Black Raspberry Dumplings Recipe

Read Reviews
4 1 1
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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.
MAKES:
10 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
10 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 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

Directions

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

Nutritional Facts

1/2 cup: 292 calories, 7g fat (2g saturated fat), 3mg cholesterol, 466mg sodium, 56g carbohydrate (28g sugars, 4g fiber), 4g protein.

  • 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
  1. 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.
  2. 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.
  3. 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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moinnj User ID: 5101077 24802
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."

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