Ingredients
3 cups apple cider or juice1/4 cup quick-cooking tapioca4 cups fresh blueberries1/3 cup packed brown sugar1/2 teaspoon almond extractDUMPLINGS:1 cup all-purpose flour1 tablespoon sugar1-1/2 teaspoons baking powder1/2 teaspoon salt1/4 teaspoon ground nutmeg1 large egg6 tablespoons milk1 tablespoon canola oil3/4 cup cold heavy whipping cream1 tablespoon maple syrup
Preparation
In a Dutch oven, combine the cider and tapioca; let stand for 5 minutes. Add the blueberries and brown sugar. Bring to a boil. Reduce heat to medium-low; simmer, uncovered; stirring occasionally. Stir in almond extract; continue simmering.
For dumplings, in a large bowl, combine the flour, sugar, baking powder, salt and nutmeg. In a small bowl, beat the egg, milk and oil; stir into dry ingredients just until moistened (batter will be stiff).
Drop batter by 1/4 cupfuls onto simmering blueberry mixture. Cover and simmer for 25 minutes or until a toothpick inserted in dumplings comes out clean (do not lift lid while simmering).
In a small bowl, beat cream and syrup until soft peaks form. Spoon blueberry mixture into serving bowls; top with dumplings. Serve with maple cream.
