Blueberries 'n' Dumplings

3 cups apple cider or juice
1/4 cup quick-cooking tapioca
4 cups fresh blueberries
1/3 cup brown sugar, packed
1/2 teaspoon almond extract
DUMPLINGS:
1 cup all-purpose flour
1 tablespoon sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1 egg
6 tablespoons milk
1 tablespoon vegetable oil
MAPLE CREAM:
3/4 cup cold heavy whipping cream
1 tablespoon maple syrup

In a Dutch oven, combine the cider and tapioca; let stand for 5 minutes. Add the blueberries and brown sugar. Bring to a boil. Reduce heat to medium-low; simmer, uncovered, until tapioca is transparent, stirring occasionally. Stir in almond extract; continue simmering.

For dumplings, in a large bowl, combine the flour, sugar, baking powder, salt and nutmeg. In a small bowl, beat the egg, milk and oil; stir into dry ingredients just until moistened (batter will be stiff).

Drop batter by 1/4 cupfuls onto simmering blueberry mixture. Cover and simmer for 25 minutes or until a toothpick inserted in dumplings comes out clean (do not lift lid while simmering). In a small mixing bowl, beat cream and syrup until soft peaks form. Spoon blueberry mixture into serving bowls; top with the dumplings. Serve with maple cream.