Berry Grunt
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- Yield Serves 8
Ingredients
- 1 cup sugar
- 1/4 teaspoon plus a pinch of ground cinnamon
- 3/4 cup all-purpose flour
- 3/4 teaspoon baking powder
- Salt
- 1/4 teaspoon ground ginger
- 1/3 cup whole milk, room temperature
- 2 tablespoons unsalted butter, melted
- 4 cups raspberries (about 1 1/2 pints)
- 3 cups blackberries (about 1 1/2 pints)
- 2 tablespoon fresh lemon juice
- Heavy cream, for drizzling
Directions
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Stir together 2 tablespoons sugar and 1/4 teaspoon cinnamon in a small bowl; set aside. Whisk together flour, 2 tablespoons sugar, the baking powder, a pinch of salt, and the ginger in a medium bowl. Stir together milk and butter in a small bowl. Stir milk-butter mixture into the flour mixture. Set batter aside.
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Gently fold together the raspberries, blackberries, lemon juice, remaining 3/4 cup sugar, a pinch of salt, the remaining pinch of cinnamon, and 2 tablespoons water in a large bowl. Transfer the berry mixture to a large straight-sided skillet. Cover, and bring to a boil over medium-high heat, stirring occasionally.
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Drop 8 large dollops of batter on top of berry mixture using 2 spoons, spacing them evenly. Sprinkle dumplings with the cinnamon-sugar mixture. Cover; reduce heat to medium. Cook until the dumplings are cooked through and juices are bubbling, about 15 minutes. Serve warm, drizzled with cream.
well it was very sweet and the dumplings were light not heavy. i just used blackberries , it was a good thing!