This recipe originated from an Instant pot cookbook I bought called "The Instant Pot Pressure Cooker Cookbook" by Virginia Hathaway. I give her all the credit, but I have made quite a few tweaks. If you don't have an Instant Pot, I am guessing this could be tweaked for a crock-pot.
This dish is a cross between a cobber and doughnuts in our house. My kids love it and they feel like they are getting a major breakfast treat.
The original recipe does not include fruit so I changed that. :-)
2 cups organic King Arthur all purpose flour
3 tsp baking powder, without aluminum
7 Tbsp Kerrygold salted* or raw butter (which is almost 1 stick of butter)
2 eggs, farm fresh
1/4 cup raw milk
2 Tbsp lemon juice
3/4 cup real maple syrup
4 Tbsp butter, additional
2 cups water
Fruit of choice (cherries, peaches, blueberries, etc)
(*If you don't use salted butter, add 1 tsp sea salt.)
1. In the large bowl of your Kitchen-aid, fitted with the paddle mixer, place flour and 7 Tbsp of butter. Mix until well combined and crumbly.
2. In a separate bowl whisk eggs and milk with a fork
3. Add egg mixture to the flour. Then add lemon juice. Mix.
4. Once dough starts to stick to paddle, turn Kitchen-aid mixer off.
5. In the bottom of the pressure cooker, combine the maple syrup, butter and fruit. Bring to a boil on the saute mode. Then turn off.
6. Add water.
7. Roll dough into golf ball sized dumplings and drop dumplings into fruity-syrupy goodness.
8. Cook on Low Pressure for 5 minutes.
9. Allow IP to NPR (natural pressure release).
10. Enjoy with a big glass of raw milk!
I would like to eventually swap out half of the AP flour with sprouted. It's on the "to do" list.
|This is what is left.|
|This is what the kids bowls looked like.|
Enjoy! Post comments if you make it.