RASPBERRY GRUNT (for eight)
¾ cup sugar plus 4 tablespoons
½ teaspoon plus a pinch of ground cinnamon
1 cup all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon ground ginger
2 tablespoons unsalted butter, melted and cooled
½ cup buttermilk, at room temperature; more as needed
4 cups raspberries (about 1-1/2 pints)
3 cups blackberries (about 1-1/2 pints)
2 tablespoons fresh lemon juice
heavy cream, for drizzling
- Stir together 2 tablespoons sugar and ½ teaspoon cinnamon in a small bowl; set aside. Whisk together flour, 2 tablespoons sugar, the baking powder, the baking soda, a pinch of salt and the ginger in a medium bowl. Stir in the melted butter. Add enough of the buttermilk to form a soft, sticky dough that’s slightly wetter than a biscuit dough. Set batter aside.
- Gently fold together the raspberries, blackberries, lemon juice, remaining ¾ cup sugar, a pinch of salt, the remaining pinch of cinnamon, and 2 tablespoons water in a large bowl. Transfer the berry mixture to a large straight-sided skillet. Cover and bring to a boil over medium-high heat, stirring occasionally.
- Drop 8 large dollops of batter on top of berry mixture using 2 spoons, spacing them evenly. Sprinkle dumplings with the cinnamon sugar mixture. Cover, reduce heat to medium. Cook until the dumplings are set and the surface is dry when touched with a fingertip and the juices are bubbling, about 15 minutes. (If you’re not sure that that the dumplings are done, you can gently break one open with a fork.) Do not remove the lid before 15 minutes (or steam will escape), and if the dumplings need more cooking, quickly return the lid. Serve warm, drizzled with cream.