Cook: 4 Hours on Low
Serves: 4 to 6
2-1/4 pounds Frozen Sweet Cherries
2 Cups Flour, divided
1 Cup plus 3 Tablespoons Sugar, divided three ways
1 Tablespoon Lemon Juice
1-1/4 teaspoons Cinnamon, divided
1 teaspoon Almond Extract
1 Tablespoon Baking Powder
1/2 teaspoon Salt
1/2 Cup plus 2 Tablespoons Milk
1/4 Cup Butter, melted and cooled
Combine frozen Cherries, 1/4 Cup Flour, 1 Cup Sugar, Lemon Juice, 1 teaspoon Cinnamon, and Almond Extract in a microwavable bowl. Microwave, uncovered, until Cherries begin to release their liquid, about 5 minutes, stirring once halfway through cooking. Stir well to redistribute the Cherry juices. Transfer mixture to a greased slow cooker and spread into an even layer.
In another bowl, combine the remaining Flour, 2 Tablespoon Sugar, Baking Powder, and Salt. Stir in Milk and Butter until combined. In a small bowl, combine remaining 1 Tablespoon Sugar and remaining 1/4-teaspoon Cinnamon.
Using a greased 1/4-cup measure, drop 8 dumplings around the perimeter of the slow cooker on top of the Cherry mixture, leaving center empty. Sprinkle the dumplings with the Cinnamon-Sugar mixture. Cover and cook on low until a toothpick inserted in center of dumplings comes out clean, about 4 hours. Serve with Heavy Whipping Cream or Vanilla Ice Cream.
I only made 6 larger dumplings and they were completely done in 4 hours. If you make 8 smaller dumplings, they may be done sooner. Also--be careful eating this straight from the slow cooker--it is VERY HOT!! Hmm.... maybe THAT'S why you put Ice Cream on top!
And now a confession: I didn't actually try any of this. I don't like Cherries. But everyone else here said it was very good. I'm eager to try this with Blueberries or Boysenberries. Doesn't that sound yummy!
From Cook's Country magazine, June/July 2012