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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.

Gretchen Brown
Recipe by Oxmoor House October 2006

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Recipe Summary

prep:
10 mins
cook:
10 mins
total:
20 mins
Yield:
8 servings (serving size: about 1/3 cup berry mixture and 1 dumpling)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine 1 tablespoon sugar and cinnamon. Set aside.

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  • 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.

  • 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.

  • 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.

Source

Oxmoor House Healthy Eating Collection

Nutrition Facts

190 calories; calories from fat 18%; fat 3.7g; saturated fat 1.9g; protein 3.3g; carbohydrates 38g; fiber 5.2g; cholesterol 8mg; iron 1.4mg; sodium 163mg; calcium 77mg.
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