Berry Grunt

• 1/2 cup whole-wheat flour
• 1/2 cup all-purpose flour
• 2 tablespoons plus 1 teaspoon sugar
• 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
• 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
• Heavy cream, for drizzling (optional)

1. Make the dumplings: Whisk together flours, 2 tablespoons sugar, the baking powder, salt, and ginger in a bowl.
2. Stir together milk and butter, then stir into flour mixture until combined (do not overmix; dough will be stiff).
3. In a small bowl, stir together 1 teaspoon sugar and the cinnamon.
4. Make the fruit filling: Gently fold together the raspberries, blackberries, lemon juice, sugar, salt, cinnamon, and the water in a large bowl.
5. Transfer to a large straight-sided skillet.
6. Cover, and bring to a boil over medium-high heat, gently stirring occasionally.
7. When fruit mixture is bubbling, drop 8 large dollops of batter on top using 2 spoons, spacing batter evenly.
8. Sprinkle with the cinnamonsugar mixture.
9. Cover; reduce heat to medium.
10. Cook until the dumplings are cooked through, about 15 minutes.
11. Remove from heat; let cool slightly before serving, drizzled with cream, if using.
12. (Per Serving)
13. Calories: 175
14. Saturated Fat: 2g
15. Unsaturated Fat: 1.3g
16. Cholesterol: 8.5mg
17. Carbohydrates: 36.3g
18. Protein: 3.2g
19. Sodium: 300mg
20. Fiber: 7.6g

flour, allpurpose, sugar, baking powder, salt, ground ginger, milk, unsalted butter, ground cinnamon, raspberries, blackberries, lemon juice, sugar, salt, ground cinnamon, water, heavy cream

Taken from www.epicurious.com/recipes/food/views/berry-grunt-394078 (may not work)