Berry Grunt

This old-fashioned dessert is similar to a cobbler, but it has fluffy dumplings on top and is so much faster to prepare. Using a skillet with straight sides allows enough room for the dumplings to rise without touching the lid.


8 servings (serving size: about 1/3 cup berry mixture and 1 dumpling)

Recipe from

Oxmoor House

Recipe Time

Prep: 10 Minutes
Cook: 10 Minutes

Nutritional Information

Calories 190
Caloriesfromfat 18 %
Fat 3.7 g
Satfat 1.9 g
Protein 3.3 g
Carbohydrate 38 g
Fiber 5.2 g
Cholesterol 8 mg
Iron 1.4 mg
Sodium 163 mg
Calcium 77 mg


1/2 cup sugar, divided
1/4 teaspoon ground cinnamon
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt, divided
1/4 teaspoon ground nutmeg
1/2 cup 1% low-fat milk
2 tablespoons butter, melted
2 cups fresh blueberries
2 cups fresh raspberries
2 cups fresh blackberries
1 tablespoon lemon juice
1 tablespoon water


1. Combine 1 tablespoon sugar and cinnamon. Set aside.

2. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, baking powder, 1/8 teaspoon salt, nutmeg, and 2 tablespoons sugar in a medium bowl. Combine milk and butter in a small bowl. Stir into flour mixture until moist; set batter aside.

3. Place berries in an 11-inch straight-sided skillet. Gently stir in remaining 5 tablespoons sugar, remaining 1/8 teaspoon salt, lemon juice, and water. Cover and bring to a boil over medium-high heat, stirring occasionally.

4. Drop 8 dollops of batter on top of berry mixture. Sprinkle dumplings and berries with cinnamon-sugar mixture. Cover, reduce heat to medium, and cook 8 minutes or until dumplings are cooked through and juices are bubbly. Serve warm.

Gretchen Brown,

Oxmoor House Healthy Eating Collection,

Oxmoor House

October 2006
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