Berry Grunt

• 1/2 cup sugar, divided
• 1/4 teaspoon ground cinnamon
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt, divided
• 1/4 teaspoon ground nutmeg
• 1/2 cup 1% low-fat milk
• 2 tablespoons butter, melted
• 2 cups fresh blueberries
• 2 cups fresh raspberries
• 2 cups fresh blackberries
• 1 tablespoon lemon juice
• 1 tablespoon water

1. Combine 1 tablespoon sugar and cinnamon. Set aside.
2. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, baking powder, 1/8 teaspoon salt, nutmeg, and 2 tablespoons sugar in a medium bowl. Combine milk and butter in a small bowl. Stir into flour mixture until moist; set batter aside.
3. Place berries in an 11-inch straight-sided skillet. Gently stir in remaining 5 tablespoons sugar, remaining 1/8 teaspoon salt, lemon juice, and water. Cover and bring to a boil over medium-high heat, stirring occasionally.
4. Drop 8 dollops of batter on top of berry mixture. Sprinkle dumplings and berries with cinnamon-sugar mixture. Cover, reduce heat to medium, and cook 8 minutes or until dumplings are cooked through and juices are bubbly. Serve warm.

sugar, ground cinnamon, flour, baking powder, salt, ground nutmeg, milk, butter, fresh blueberries, fresh raspberries, fresh blackberries, lemon juice, water

Taken from www.myrecipes.com/recipe/berry-grunt (may not work)