- FILLING:
- 2 cups fresh or frozen sliced peaches
- 1/3 cup sugar
- 4 teaspoons quick-cooking tapioca
- 2 teaspoons lemon juice
- 1 cup fresh or frozen blueberries
- ground nutmeg
- DUMPLINGS:
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 1 1/2 teaspoons baking powder
- 1/8 teaspoon salt
- 1 teaspoon grated lemon peel
- 1/4 cup butter or margarine
- 1/2 cup cream or evaporated milk
- Vanilla ice cream (optional)
- In a 1-1/2-qt. baking dish, combine peaches, sugar, tapioca and lemon juice. Sprinkle blueberries over top. Sprinkle with nutmeg; set aside. For dumplings, combine first five ingredients in mixing bowl; cut in butter with a pastry blender until mixture resembles cornmeal. Add cream or milk; stir until dough is mixed and moistened. Drop by tablespoonfuls over fruit mixture. Sprinkle nutmeg over dumplings. Bake at 400 degrees F for 25-30 minutes or until top is golden brown. Serve warm with ice cream if desired.