Mixed Berry Grunt
3 cups raspberries
1 1/2 cups blueberries
3 cups blackberries
zest and juice of 1 small lemon
1/2 tsp vanilla
pinch of cinnamon
2 Tbs water
straight-sided skillet with a lid that fits and
deep enough to prevent juices from flooding
your kitchen while this cooks
3/4 cup unbleached A.P. flour
1 tsp baking powder
2 Tbs sugar
pinch of salt
1/8 tsp cinnamon
1/3 cup heavy cream or whole milk, room temp
2 Tbs butter, melted
- Combine filling ingredients and place in skillet. Cover and bring to a boil over medium high. Stir often in the beginning until fruit starts to release juices. Cook until juices are starting to thicken.
- While fruit is cooking, make topping. Combine dry and mix well. Mix cream with melted butter, then stir into dry.
- Drop dough in balls into the berries, evenly spacing. You'll have eight to ten dumplings. Cover and reduce heat to medium. Watch to avoid the juices overflowing -- if they do, leave top very slightly ajar or remove 1/4 cup liquid (which you can add back later).
- Cook until dumplings are cooked through and fluffy, about 15 minutes. Serve warm with lots of creme fraiche. If you don't have creme fraiche, it's worth the minimal effort to make some (although you have to plan ahead because it takes a few days). Or, keep it simple and serve with warm heavy cream or whipped cream.