Joy the Baker

Warm Berries with Stove Top Dumplings

March 13, 2009

Warm Berries and Dumplings

I’ve figured out that most things in life… well, they completely surprise me.  As soon as I expect certainty, life has a way of galloping in with situations, opportunities and loves that I never could have imagined for myself.

Despite all of life’s uncertainties, I’m convinced that some things are set in stone.  Some things I’m just certain of.

I’m certain that I can throw back a box of Frosted Mini Wheats and happily call that dinner.

I’m certain that, before the week is finished, I’ll have spilled something juicy and red on my new favorite white shirt.

I’m certain that despite my nurturing personality and love of colorful flowerbeds, I’m destined to massacre every flowerbed I’m charged with caring for.

I’m certain that breakfast always tastes better served warm out of a cast iron skillet.

We wobble our way through most of life’s uncertainties.

Sometimes it just feels good to hold unto something certain, like the warm handle of a breakfast skillet filled with simmering berries and warm dumplings.  Yes.  Success.

Warm Berries and Dumplings

Warm Berries and Dumplings

Let me just say two small things to convince you that this recipe is worth your time:  warm berries and stove top dumplings.  Done and done right?  So easy you might just want to cry about it.

Berries and Dumplings have charm for days.  Why?  You can serve them for breakfast with a cold glass of milk before you send the kiddies off to school.  Or!  You can serve this dish with Vanilla Bean Ice Cream after Sunday supper.  Either way, you’re a royalty.  Facts are facts.

Warm Berries and Dumplings

Warm Berries and Dumplings

Warm Berries with Stove Top Dumplings

Martha Stewart

Print this Recipe!

  • 1 pound frozen mixed berries
  • 1 tablespoon fresh lemon juice
  • 6 tablespoons plus 1 teaspoon sugar
  • 1 cup all-purpose flour (spooned and leveled)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/8 teaspoon salt
  • 2 tablespoons unsalted butter, melted
  • 1/2 cup low-fat buttermilk
  • 1/8 teaspoon ground cinnamon
  1. In a medium skillet, cook berries, lemon juice, 4 tablespoons sugar, and 1/4 cup water over medium until slightly thickened, 11 to 13 minutes.  Berries may still look watery.  Don’t worry, they’ll cook down when you add the dumplings.
  2. Meanwhile, in a bowl, whisk together flour, baking powder, baking soda, salt, and 2 tablespoons sugar; add melted butter and buttermilk, and stir until a moist dough forms. Dividing evenly, spoon 6 dollops of dough over fruit. Combine cinnamon and 1 teaspoon sugar, and sprinkle over dough.
  3. Cover pan tightly with foil, and cook over medium-low until dumplings are set and tops are dry to the touch, about 15 minutes. Serve warm.


48 Comments Add A Comment

  • Those look great! I bet they would taste really yummy with some cinnamon apples =)

  • I love using frozen berries in desserts and these look amazing! I’ve never made dumplings before, but I’m inspired to now.

  • What a great idea for breakfast, or weekend brunch! And I love that you can use frozen berries (TJ’s are wonderful!) so you can make them any time…anywhere! Thank you!

  • I love anything made in a cast iron skillet, especially breakfast, but had not thought about doing something sweet, with berries. Love your photos, and can’t wait to make this recipe. Thanks!

  • Nice! I could make this right now!

  • Awesome- fully agreed that anything served out of a cast iron skillet tastes better.

    That shot with the 2 (lemons?) next to the dark berries is beautiful. I like how you can just make out what they are.

  • now that treat would be a great way to start any kinda day :)

  • my favourities fruits:-)

  • Wow! This looks SO good! I was seriously just about to pour myself a bowl of cereal, but you’ve put that to shame. Must have berries and dumplings!!

  • That looks wonderful and amazing…and much better than what I was expecting when I read the title. Honestly, I thought it had something to do with Stove Top Stuffing (no real idea why, I know you make things from scratch, it just popped into my head) and berries…which was not overly appetizing in my mind. But I was glad I read through the recipe because it sounds like deliciousness personified.

  • I can add my own certainty. That I’ll be making this for breakfast tomorrow, oh yes.

    I love how you cook the dumplings in amongst the berries, what a great idea.

  • I could eat that right now!

    GG

  • Oh my… now I have something to make with that bag of frozen berries in my freezer that’s NOT a smoothie. This looks divine!

  • Gosh this looks yummy! I’m not sure if I have berries, but if not, I’ll definitely be picking some up tomorrow :)

  • This looks totally up my alley. I’m reading this post before I head to bed, and I’m totally thinking that I need to make this for breakfast tomorrow. Plus, there’s a fresh market that operates Saturday mornings near my Berkeley apt, so I can get my berries there!! So glad you posted this. It looks soooo delicious!

Leave a Reply

3 trackbacks

The Book

The Web Series

bonkers_sidebar

Homefries

Maple Blueberry Scones
Feta and Chive Sour Cream Scones
Tomato Cobbler with Blue Cheese Biscuits
The Ultimate Club Sandwich
Pickles and Brie Grilled Cheese
Cranberry Brie Grilled Cheese

Joy, Recently

Pistachio Crusted Asparagus with Feta
My Favorite Easter Eats
Double Chocolate Chip Cookies
Triple Berry Dutch Baby
Milky Salted Caramel
Roasted Broccoli and Cheddar Baked Potatoes
Espresso, Almond, and Ghirardelli Dark Chocolate Pudding Cups
Spring Things!
Tiny Strawberry Cream Scones