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“In 'Summer Gatherings' by Rick Rodgers”
1hr 15mins

Ingredients Nutrition


  1. Combine the berries, sugar, orange juice, and butter in a nonreactive, heavy-bottomed saucepan or Dutch oven.
  2. Bring to a boil over medium heat, stirring to dissolve the sugar.
  3. Cook until the berries give off their juices, about 5 minutes.
  4. Stir in the dissolved cornstarch and return to the boil.
  5. Reduce the heat to medium-low.
  6. Meanwhile, make the dumplings.
  7. Whisk the flour, sugar, baking powder, and salt in a bowl.
  8. Add the butter, and using a pastry blender or a large fork, cut the butter into the flour mixture until the mixture looks crumbly with a few pea-sized pieces of butter.
  9. Mix the milk and vanilla in a measuring cup and stir into the flour mixture.
  10. Drop the dough by heaping teaspoons into the simmering berries to make 16 dumplings.
  11. Cover the saucepan and simmer until the dumplings are cooked through, about 20 minutes.
  12. Remove the pan from the heat and let stand, with the lid ajar, to cool slightly, about 10 minutes.
  13. Serve the berries warm in individual bowls, each serving topped with 2 dumplings and a scoop of ice cream.

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