Berry Grunt

Ingredients

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

Equipment

• bowl
• frying pan
• knife
• measuring cup

Directions

1. Combine 1 tablespoon sugar and cinnamon. Set aside.
2. Lightly spoon flour into a dry measuring cup; level with a knife.
3. Combine flour, baking powder, 1/8 teaspoon salt, nutmeg, and 2 tablespoons sugar in a medium bowl.
4. Combine milk and butter in a small bowl. Stir into flour mixture until moist; set batter aside.
5. 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.
6. Drop 8 dollops of batter on top of berry mixture.
7. 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.
8. Serve warm.