Mixed Berry Grunt

Martha Stewart

Serves 6 to 8

2 pounds fresh mixed berries
1/4 cup plus 2 tablespoons sugar
2 tablespoons water
1 tablespoon fresh lemon juice
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
Coarse salt
1/2 cup plus 2 tablespoons low-fat buttermilk
2 tablespoons unsalted butter, melted
1/8 teaspoon ground cinnamon mixed with 1 teaspoon sugar

Prep Time:  10 minutes / Total Time:  45 minutes

Cook berries with 1/4 cup sugar, the water, and lemon juice in a cast-iron skillet set over a campfire or on a medium grill, until thickened, 10 to 15 minutes.

Meanwhile, whisk together flour, baking powder, baking soda, 1/4 teaspoon salt, and remaining 2 tablespoons sugar. Add buttermilk and butter; stir until a moist dough forms.

Spoon 6 dollops of dough over fruit. Sprinkle cinnamon-sugar over dough.

Cover skillet tightly with parchment-lined foil. Cook until dumplings are set and tops are dry,
about 20 minutes.

My Notes: So simple to put together! I used cherries and strawberries, but you can use any firm fruit combo. Two pounds sounds like a lot of fruit, but it's necessary to balance the biscuit so don't skimp!

MXF