Mixed Berry Grunt

A grunt, also known as a slump, is a stovetop version of a fruit cobbler.  The biscuit topping is steamed in berry juices resulting in fluffy dumplings floating in a thick sea of raspberries, blueberries and blackberries.  Feel free to play around with the berry ratios, although these proportions do approach perfection.  Serve warm with a generous amount of creme fraiche, and the origin of the name will become abundantly clear as you grunt with pleasure.

Mixed Berry Grunt

Ingredients

Filling
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
Dumplings
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


Procedure

1. 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.
2. While fruit is cooking, make topping.  Combine dry and mix well.  Mix cream with melted butter, then stir into dry.
3. 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).
4. 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.