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Berries Topped with Whole Wheat Dumplings

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Ripe raspberries are perfect in this Berry Grunt.

Blackberries, blueberries, raspberries and strawberries are always welcome in a cobbler, a pie or just with a drizzle of heavy cream on top. This variation is slightly different.

“A grunt, also called a slump, is a fruit dessert that’s cooked on the stove and topped with dumpling batter, which steams in the cooking liquid,” write the editors of Whole Living magazine in the new cookbook, “Power Foods” (Clarkson Potter, ).

In this case, the filling consists of blackberries and raspberries, and the whole wheat dumplings are flavored with cinnamon and sugar. Serve dumplings splashed with heavy cream, if desired.”

The recipe calls for raspberries and blackberries, but you can use any berry you choose. It may not be the most glamorous name for a dessert, but you can bet that it will taste great.

Berry Grunt

1/2 cup whole wheat flour
1/2 cup flour
2 tablespoons plus 1 teaspoon sugar, divided use
3/4 teaspoon baking powder
Pinch of coarse salt
1/4 teaspoon ground ginger
1/3 cup milk, room temperature
2 tablespoons unsalted butter, melted
1/8 teaspoon ground cinnamon

Fruit filling:
4 cups raspberries (about 1 1/2 pints)
3 cups blackberries (about 1 1/2 pints)
2 tablespoons fresh lemon juice
1/2 cup sugar
Pinch of salt
Pinch of ground cinnamon
2 tablespoons water

For sering:
Heavy cream, for drizzling (optional)

To make the dumplings: Whisk together flour, 2 tablespoons sugar, the baking powder, salt and ginger in a bowl. Stir together milk and butter, then stir into flour mixture until combined (do not overmix, dough will be stiff). In a small bowl, sift together 1 teaspoon sugar and the cinnamon.

To make the fruit filling: Gently fold together the raspberries, blackberries, lemon juice, sugar, salt, cinnamon and the water in a large bowl. Transfer to a large straight-sided skillet. Cover and bring to a boil over medium-high heat, gently stirring occasionally.

When fruit mixture is bubbling, drop 8 large dollops of batter on top using 2 spoons, spacing batter evenly. Sprinkle with the cinnamon sugar. Cover; reduce heat to medium. Cook until the dumplings are cooked through, about 15 minutes. Remove from heat; let cool slightly before serving, drizzled with cream, if using.

Makes 8 servings.

Approximate nutritional value per serving: 175 calories, 2 g saturated fat, 1.3 g unsaturated fat, 8.5 mg cholesterol, 36.3 g carbohydrate, 3.2 g protein, 300 mg sodium, 7.6 g fiber.

From “Power Foods” from the editors of Whole Living magazine

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