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.

Yield: 8 servings (serving size: about 1/3 cup berry mixture and 1 dumpling)
Recipe from Oxmoor House

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Recipe Time

Cook Time:
Prep Time:

Nutritional Information

Amount per serving
  • Calories: 190
  • Calories from fat: 18%
  • Fat: 3.7g
  • Saturated fat: 1.9g
  • Protein: 3.3g
  • Carbohydrate: 38g
  • Fiber: 5.2g
  • Cholesterol: 8mg
  • Iron: 1.4mg
  • Sodium: 163mg
  • Calcium: 77mg

Ingredients

  • 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

Preparation

  1. 1. Combine 1 tablespoon sugar and cinnamon. Set aside.
  2. 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. 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. 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.
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