This time of year we begin to wax poetic about the sweet beauty of late summer fruits and berries. They bake up so well into a variety of classic sweets. With a time tested recipe, the perfect ceramic baking dish and a couple of tools, you are on your way to end of summer bliss~
Triple Berry Grunt
Serves 8
Ingredients
Topping
- 2 Tablespoons sugar
- 1 teaspoon ground cinnamon
Batter
- 1 cup all purpose flour
- 2 Tablespoons sugar
- 1 Tablespoon baking powder
- Pinch of salt
- 1 teaspoon ground ginger
- ½ cup whole milk
- 2 Tablespoon unsalted butter, melted
Fruit
- 4 cups raspberries (about 1 ½ pints)
- 3 cups blackberries (about 1 ½ pints)
- 1 cup blueberries
- 2 Tablespoons fresh lemon juice
- ¾ cup sugar
- 1 teaspoon ground cinnamon
- Pinch of salt
- 2 Tablespoons water
- Heavy cream, for drizzling
Steps
Topping
- In a small bowl, stir together 2 Tablespoons sugar and cinnamon.Set aside.
Batter
- In another bowl, whisk together flour, 2 Tablespoons sugar, baking powder, salt and ginger.
- In a small bowl, stir together milk and butter.
- Stir milk-butter mixture into the flour mixture.
- Set batter aside.
Fruit
- In a sauté pan stir together raspberries, blackberries, blueberries,lemon juice, sugar, salt, cinnamon, and water.
- Drop 8 large dollops of batter on top of berry mixture.
- Sprinkle dumplings with cinnamon-sugar mixture.
- Cover; reduce heat to low.
- Cook until dumplings are cooked through and juices are bubbling, about 15 minutes.
Serve warm, drizzled with cream.
