Berry Dumplings

To make the filling: Put the fruit, sugar, water, lemon juice, and cinnamon in a large, deep lidded pot or saucepan; a 9” round (4-quart) Dutch oven works well.

Bring the fruit to a simmer over medium heat while you mix the dough.

To make the dough: In a medium bowl, whisk together the flour, salt, sugar, and baking powder.

Cut the butter into pats and work it into the flour using a pastry blender, mixer, a food processor, or your fingers. When thoroughly combined the mixture should resemble uneven, coarse crumbs; this consistency will make the dumplings extra tender.

In a liquid measuring cup or medium mixing bowl, add the milk, egg, and vanilla. Whisk until smooth.

Add the liquid ingredients to the flour/fat mixture, stirring just until the dough is thoroughly combined; it’ll be quite stiff.

Drop the dough by tablespoonfuls into the simmering fruit; a level tablespoon cookie scoop is a helpful tool here.

Once you’ve scooped all the dough, cover the pot with its lid and reduce the heat to low.

Let the dumplings simmer for 10 to 12 minutes, until they’re cooked all the way through. The liquid from the fruit will thicken slightly as it cooks. Resist the temptation to peek under the lid; it'll keep the dumplings from cooking properly.

To serve: Spoon the hot dumplings and fruit into bowls. Sprinkle with cinnamon sugar or confectioners’ sugar or serve with a scoop of ice cream if you prefer.

Storage information: Cover and refrigerate any leftovers for up to three days. To reheat, scoop the berries into a microwave-safe bowl and heat in 30-second bursts, until hot. Top the hot berries with the dumplings and heat in 30-second bursts until the dumplings are heated through. Alternatively, place the berries and dumplings into an oven-safe pan, cover with foil, and warm in a 350°F oven until heated through.