Cherries with Cinnamon Dumplings
2 bags (16 ounces each) frozen dark sweet cherries
1/3 cup plus 1 tablespoon sugar
¼ teaspoon ground cinnamon
1 cup all-purpose flour (spooned and leveled)
2 teaspoons baking powder
¼ teaspoon salt
¾ cup whole milk
ice cream, for serving (optional)
Be careful not to overmix the batter for the dumplings; it should be wet and lumpy.
Combine cherries and 1/3 cup sugar in a large skillet. Bring to a boil over high heat. Reduce heat to medium-high; simmer rapidly until syrupy, 8 to 10 minutes.
In a small bowl, combine cinnamon and remaining tablespoon sugar; set aside.
Meanwhile, in a medium bowl, stir together flour, baking powder, and salt; gradually stir in milk, mixing just until a wet dough forms.
Reduce heat to medium-low.
Spoon tablespoons of dough (you should have about 18) over simmering fruit; sprinkle all with cinnamon-sugar.
Cover skillet; simmer very gently until dumplings are set and dry to the touch, 10 to 12 minutes.
Serve warm, with ice cream if desired.