Name: Blackberry Grunt
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H35M0.000S
Yield: 4 to 6 servings
Cuisine: american
Ingredients: 8 cups fresh or IQF frozen blackberries; 3/4 cup sugar (or to taste); 1/2 cup red wine or water; 1 tablespoon grated lemon zest; 1 cup all purpose flour; 2 tablespoons sugar; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 2 tablespoons unsalted butter, melted; 1/2 cup buttermilk (or a mixture of plain yogurt and skim milk or water), plus more as needed; 2 tablespoons sugar mixed with 1 teaspoon cinnamon; Whipped cream, cinnamon ice cream or sweetened yogurt

Directions

Place the berry mixture in a deep 8 or 9-inch skillet and bring to a simmer over moderate heat. While berries are cooking make the dumpling dough: In a mixing bowl, stir together the flour, sugar, baking powder, baking soda and salt. Stir in the melted butter. Add enough of the buttermilk to form a soft, sticky dough that is slightly wetter than a biscuit dough. Using a soup spoon, spoon the dough over the fruit, forming small dumplings. Sprinkle the dumplings with the cinnamon sugar. Tightly cover the skillet with the lid or a sheet of foil and steam mixture over medium-low heat, without opening lid, until the dumplings set and the surface is dry when touched with a fingertip, about 15 minutes. To serve: Spoon the warm grunt into serving bowls, and top with whipped cream, ice cream or sweetened yogurt.

On Tonight

Blackberry Grunt

For the berry mixture:

For the dumpling dough:

For the garnish:

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