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Warm Berries 'n' Dumplings

32

Don't turn on the oven for this all-American dessert (traditionally called a grunt). The berries and biscuitlike dumplings cook right on the stove.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, March 2009

Ingredients

  • 1 pound frozen mixed berries
  • 1 tablespoon fresh lemon juice
  • 6 tablespoons plus 1 teaspoon sugar
  • 1 cup all-purpose flour (spooned and leveled)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/8 teaspoon salt
  • 2 tablespoons unsalted butter, melted
  • 1/2 cup low-fat buttermilk
  • 1/8 teaspoon ground cinnamon

Directions

  1. In a medium skillet, cook berries, lemon juice, 4 tablespoons sugar, and 1/4 cup water over medium until slightly thickened, 11 to 13 minutes.

  2. Meanwhile, in a bowl, whisk together flour, baking powder, baking soda, salt, and 2 tablespoons sugar; add melted butter and buttermilk, and stir until a moist dough forms. Dividing evenly, spoon 6 dollops of dough over fruit. Combine cinnamon and 1 teaspoon sugar, and sprinkle over dough.

  3. Cover pan tightly with foil, and cook over medium-low until dumplings are set and tops are dry to the touch, about 15 minutes. Serve warm.

Reviews Add a comment

  • MechanicNotChef
    24 OCT, 2014
    I searched "pan desserts" and found this, I cooked it at explorers and was given 17/20, and considering that I have little to no cooking skills I was pleasantly surprised with my outcome, ingredients were picked up from home and Sainsburys for under a fiver too. A winner in my books.
    Reply
  • Prairieknitwit
    29 APR, 2009
    I made this for breakfast this morning. I added a dollop of plain yogurt and a small drizzle of honey to each serving and the kids inhaled it. So good for a rainy drizzly day.
    Reply
  • tliloia
    25 MAR, 2009
    This was a quick weeknight dessert. The berries thawed in the pan while we ate dinner and it was ready just in time for dessert. Not a scrap was left in the pan. Using frozen berries makes this a year-round treat.
    Reply
  • tliloia
    25 MAR, 2009
    This was a quick weeknight dessert. The berries thawed in the pan while we ate dinner and it was ready just in time for dessert. Not a scrap was left in the pan. Using frozen berries makes this a year-round treat.
    Reply
  • MS12171593
    22 MAR, 2009
    Excellent, easy to make but makes a big impression for entertaining. I used a biscuit mix mainly to use it up. It was perfect, I still went with the buttermilk
    Reply
  • cindybet
    10 MAR, 2009
    This is like an old colonial recipe we have, which was called "slump" - delicious and easy!!
    Reply
  • marcelli
    4 MAR, 2009
    Perfect. Served it to dinner guests and regretted not having more for myself.
    Reply
  • CrystalBeachMom
    3 MAR, 2009
    I had high hopes for this too but it just kind of sat there. It wasn't anything special. I even added a scoop ice cream, that was the best part. I'm about 0 and 5 on the Everyday food recipes
    Reply
  • WindyLea
    25 FEB, 2009
    My grandmother use to make this when I was a child, during the summer. We would have it with a scoop of ice cream. I almost forgot about this. Thank you so much for the memory. I will be making this soon for my family.
    Reply