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Sour Cherries & Dumplings

serves 6 to 8


  • 4 cups whole sour cherries, washed, drained, pitted
  • 1 1/2 cups sugar
  • 1/2 teaspoon almond extract
  • 2 cups all-purpose flour, sifted
  • 4 teaspoons baking powder
  • 1 teaspoon salt
  • 1 tablespoon shortening, at room temperature
  • 23 cup whole milk
  • 1/4 to 1/2 cup water, as needed


  1. In a good-sized Dutch oven with a cover, combine the cherries and sugar. Add almond extract. Bring to a boil. Maintain over medium heat.
  2. In a mixing bowl, sift together the flour, baking powder and salt.
  3. Cut in the shortening with a pastry blender until the mixture resembles rice kernels.
  4. Quickly stir in the milk with a fork until just blended.
  5. Drop the batter by tablespoons into the boiling cherries. Add water as needed to keep the dumplings submerged in liquid.
  6. Cover the Dutch oven tightly and cook over medium heat for 20 minutes.

Serve the dumplings and hot stewed cherries with vanilla ice cream or whipped cream.



Hudson Valley Restaurant Week is back this April 8-21!