Ingredients
2 cans (14-1/2 ounces each) pitted tart cherries3/4 cup sugar1/4 cup cornstarch1/8 teaspoon salt1/4 cup amaretto or 1/2 teaspoon almond extractDUMPLINGS:1 cup all-purpose flour1/4 cup sugar1 teaspoon baking powder1/2 teaspoon grated lemon zest1/8 teaspoon salt1/3 cup 2% milk3 tablespoons butter, meltedVanilla ice cream, optional
Preparation
Drain cherries, reserving 1/4 cup juice. Place cherries in a 3-qt. slow cooker.
In a small bowl, mix sugar, cornstarch and salt; stir in reserved juice until smooth. Stir into cherries. Cook, covered, on high 7 hours. Drizzle amaretto over cherry mixture.
For dumplings, in a small bowl, whisk flour, sugar, baking powder, lemon zest and salt. In another bowl, whisk milk and melted butter. Add to flour mixture; stir just until moistened.
Drop by tablespoonfuls on top of hot cherry mixture. Cook, covered, 45 minutes or until a toothpick inserted in center of dumplings comes out clean. If desired, serve warm with ice cream.
