Easy Summer Berry Grunt

Total Time: 55 mins Preparation Time: 10 mins Cook Time: 45 mins

Ingredients

• Servings: 4
• 1 1/2 cups blueberries
• 1 1/2 cups raspberries
• 1 cup blackberry
• 1/2 cup granulated sugar
• 1/4 teaspoon ground cinnamon
• 1/4 cup water
• 1 lemon, zest of
• 1 lemon, juice of
• 1/2 teaspoon cornstarch
• 3/4 cup bisquick
• 2 tablespoons cornmeal
• 1 tablespoon granulated sugar
• 1/4 teaspoon baking soda
• 1/4 teaspoon ground cinnamon
• 1/4 cup buttermilk (see note above) or 1/4 cup sour milk (see note above)

Recipe

• 1 in a bowl, toss berries together. remove and reserve 1 cup mixed berries.
• 2 place remaining berries in a large, heavy pot. add sugar, cinnamon, water and lemon zest. cook over medium-high heat until thick and jammy, 10-12 minutes. whisk lemon juice into cornstarch. add to pot and stir. when thickened enough to coat the back of a spoon, add reserved berries and gently stir. remove from heat, cover and set aside.
• 3 in a bowl, whisk together bisquick, cornmeal, sugar, baking soda and cinnamon. stir in buttermilk until just moistened. it should be fairly stiff.
• 4 remove lid from pot. using a small disher or large spoon, drop golf-ball-sized dumplings evenly over surface of fruit mixture. drape a clean kitchen towel over the top of the pot, place the lid over it, and fold any hanging edges up over the top of the lid. place over medium-low heat and simmer until dumplings have doubled in size and a toothpick inserted into the center of a dumpling comes out clean, 16-22 minutes.
• 5 serve with vanilla ice cream or lightly-sweetened homemade whipped cream.