Posted on July 31 2012

Tartine Baking Project: #67 Cherry and Apricot Dumpling

Dumplings, crisps, crumbles and cobblers are cousins in the world of desserts.  I adore them.   Eying any sort of menu or cookbook, and I see those words anywhere, the words, “Yes, I’ll have dessert,” come out of my mouth anticipating the question when any server opens his or her mouth to ask.  They’re just so easy to whip up, and the rewards are many.

As I read the recipe, and saw that I had to pit two and a half pounds of cherries, I debated buying a cherry pitter.  I’ve mentioned this when I made the clafoutis, but I’m hesitant adding more to the kitchen.  Especially something that just has one sole purpose.  So, I decided to mention my pitting endeavor on the good ol’ Internet, and the suggestions started flowing!  Perhaps missing running experiments as a high school science teacher, I decided to try a few methods that were suggested.  What worked best with the things I found readily available: setting the cherry on a wine bottle, and piercing it with a pencil with the eraser cut out of it.

I’ve only made savory dumplings before, but I knew I was going to love this sweet, fruity goodness.  Whereas crisps and crumbles are called such things for good reason – the texture of the topping, dumplings much fluffier.  When you cover the fruit with the batter, most of it stays on top, but just a bit sinks down in the crevasses between the cherries and apricots.  Oh!  What a lovely pair those apricots and cherries make.  Diving into the dish, still warm from the oven as the juices are still bubbling around the edges, is one of my favorite things in the world.  And then adding a heaping scoop of vanilla bean ice cream to mix?  Yes.  Delicious, and perfectly perfect.  Dumpling is a term of endearment in my world.

  1. Megan says:

    Way to pit those cherries like you mean it! I’m a total sucker for cobblers, crisps, and crumbles, and so I know I’d love dumplings! <3

  2. Heidi says:

    I too am a total sucker for crisps and crumbles. Who needs a crust anyway? Love this and that tip for cherry pitting is crazy cool. It really worked huh? I bought a cherry pitter last year but haven’t put it to the test yet.

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