LIVE

Warm Berries 'n' Dumplings

Rating: 3.19 stars
32 Ratings
  • 5 star values: 4
  • 4 star values: 8
  • 3 star values: 14
  • 2 star values: 2
  • 1 star values: 4

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.

Everyday Food, March 2009

Gallery

Recipe Summary

prep:
5 mins
total:
35 mins
Servings:
4
Advertisement

Ingredients

Directions

  • 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.

    Advertisement

  • 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.

  • 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.

Advertisement

Reviews (9)

32 Ratings
  • 5 star values: 4
  • 4 star values: 8
  • 3 star values: 14
  • 2 star values: 2
  • 1 star values: 4
Anonymous
Rating: Unrated
10/24/2014
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.
Anonymous
Rating: Unrated
04/29/2009
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.
Anonymous
Rating: Unrated
03/25/2009
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.
Advertisement
Anonymous
Rating: Unrated
03/25/2009
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.
Anonymous
Rating: Unrated
03/22/2009
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
Anonymous
Rating: Unrated
03/10/2009
This is like an old colonial recipe we have, which was called "slump" - delicious and easy!!
Advertisement
Anonymous
Rating: Unrated
03/04/2009
Perfect. Served it to dinner guests and regretted not having more for myself.
Anonymous
Rating: Unrated
03/03/2009
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
Anonymous
Rating: Unrated
02/25/2009
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.
© Copyright 2021 marthastewart.com. All rights reserved. Printed from https://www.marthastewart.com 04/21/2021