Berry Grunt
From Martha Stewart
A classic grunt is a dumpling-topped fruit dessert that's cooked on the
stove; it is often called a slump. Our grunt has blackberries and
raspberries that simmer together. Then dollops of ginger-spiked
dumpling batter are added to the pan, to steam in berry juice. Give
everyone a dumpling and a splash of heavy cream.
Yield Serves 8
Ingredients
1 cup sugar
1/4 teaspoon plus a pinch of ground cinnamon
3/4 cup all-purpose flour
3/4 teaspoon baking powder
Salt
1/4 teaspoon ground ginger
1/3 cup whole milk, room temperature
2 tablespoons unsalted butter, melted
4 cups raspberries (about 1 1/2 pints)
3 cups blackberries (about 1 1/2 pints)
2 tablespoon fresh lemon juice
Heavy cream, for drizzling
Method
Stir together 2 tablespoons sugar and 1/4 teaspoon
cinnamon in a small bowl; set aside. Whisk together flour, 2
tablespoons sugar, the baking powder, a pinch of salt, and the ginger
in a medium bowl. Stir together milk and butter in a small bowl. Stir
milk-butter mixture into the flour mixture. Set batter aside.
Gently fold together the raspberries, blackberries,
lemon juice, remaining 3/4 cup sugar, a pinch of salt, the remaining
pinch of cinnamon, and 2 tablespoons water in a large bowl. Transfer
the berry mixture to a large straight-sided skillet. Cover, and bring
to a boil over medium-high heat, stirring occasionally.
Drop 8 large dollops of batter on top of berry
mixture using 2 spoons, spacing them evenly. Sprinkle dumplings with
the cinnamon-sugar mixture. Cover; reduce heat to medium. Cook until
the dumplings are cooked through and juices are bubbling, about 15
minutes. Serve warm, drizzled with cream.
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