Easy Summer Berry Grunt

• 1 12 cups blueberries
• 1 12 cups raspberries
• 1 cup blackberry
• 12 cup granulated sugar
• 14 teaspoon ground cinnamon
• 14 cup water
• 1 lemon, zest of
• 1 lemon, juice of
• 12 teaspoon cornstarch
• 34 cup Bisquick
• 2 tablespoons cornmeal
• 1 tablespoon granulated sugar
• 14 teaspoon baking soda
• 14 teaspoon ground cinnamon
• 14 cup buttermilk (see note above) or 14 cup sour milk (see note above)

1. In a bowl, toss berries together.
2. Remove and reserve 1 cup mixed berries.
3. Place remaining berries in a large, heavy pot.
4. Add sugar, cinnamon, water and lemon zest.
5. Cook over medium-high heat until thick and jammy, 10-12 minutes.
6. Whisk lemon juice into cornstarch.
7. Add to pot and stir.
8. When thickened enough to coat the back of a spoon, add reserved berries and gently stir.
9. Remove from heat, cover and set aside.
10. In a bowl, whisk together Bisquick, cornmeal, sugar, baking soda and cinnamon.
11. Stir in buttermilk until just moistened.
12. It should be fairly stiff.
13. Remove lid from pot.
14. Using a small disher or large spoon, drop golf-ball-sized dumplings evenly over surface of fruit mixture.
15. 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.
16. 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.
17. Serve with vanilla ice cream or lightly-sweetened homemade whipped cream.

blueberries, raspberries, blackberry, sugar, ground cinnamon, water, lemon, lemon, cornstarch, bisquick, cornmeal, sugar, baking soda, ground cinnamon, buttermilk

Taken from www.food.com/recipe/easy-summer-berry-grunt-484499 (may not work)