Blueberries ‘N’ Dumplings

• 3 cups apple cider or juice
• 1/4 cup quick-cooking tapioca
• 4 cups fresh blueberries
• 1/3 cup packed brown sugar
• 1/2 teaspoon almond extract
• 1 cup all-purpose flour
• 1 tablespoon sugar
• 1-1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon ground nutmeg
• 1 large egg
• 6 tablespoons milk
• 1 tablespoon canola oil
• 3/4 cup cold heavy whipping cream
• 1 tablespoon maple syrup

1. 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.
2. 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).
3. 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).
4. 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.

apple cider, quickcooking tapioca, fresh blueberries, brown sugar, almond, flour, sugar, baking powder, salt, ground nutmeg, egg, milk, canola oil, cold heavy whipping cream, maple syrup

Taken from www.tasteofhome.com/recipes/blueberries-n-dumplings/ (may not work)