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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Ingredients:
8 cups fresh or iqf frozen blackberries |
3/4 cup sugar (or to taste) |
1/2 cup red wine or water |
1 tablespoon grated lemon zest |
1 cup all purpose flour |
2 tablespoons sugar |
1 teaspoon baking powder |
1/2 teaspoon baking soda |
1/2 teaspoon salt |
2 tablespoons unsalted butter, melted |
1/2 cup buttermilk (or a mixture of plain yogurt and skim milk or water), plus more as needed |
2 tablespoons sugar mixed with 1 teaspoon cinnamon |
whipped cream, cinnamon ice cream or sweetened yogurt |
Directions:
1. Place the berry mixture in a deep 8 or 9-inch skillet and bring to a simmer over moderate heat. While berries are cooking make the dumpling dough: In a mixing bowl, stir together the flour, sugar, baking powder, baking soda and salt. Stir in the melted butter. Add enough of the buttermilk to form a soft, sticky dough that is slightly wetter than a biscuit dough. Using a soup spoon, spoon the dough over the fruit, forming small dumplings. Sprinkle the dumplings with the cinnamon sugar. Tightly cover the skillet with the lid or a sheet of foil and steam mixture over medium-low heat, without opening lid, until the dumplings set and the surface is dry when touched with a fingertip, about 15 minutes. To serve: Spoon the warm grunt into serving bowls, and top with whipped cream, ice cream or sweetened yogurt.
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