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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.

Recipe by Oxmoor House October 2006


Recipe Summary test

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


Ingredient Checklist


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

  • 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.


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.