I’ve figured out that most things in life… well, they completely surprise me. ย 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. ย 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. ย Yes. ย Success.
Let me just say two small things to convince you that this recipe is worth your time: ย warm berries and stove top dumplings. ย Done and done right? ย So easy you might just want to cry about it.
Berries and Dumplings have charm for days. ย Why? ย You can serve them for breakfast with a cold glass of milk before you send the kiddies off to school. ย Or! ย You can serve this dish with Vanilla Bean Ice Cream after Sunday supper. ย Either way, you’re a royalty. ย Facts are facts.
Warm Berries with Stove Top Dumplings
Martha Stewart
- 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
- 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. ย Berries may still look watery. ย Don’t worry, they’ll cook down when you add the dumplings.
- 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.
- 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 Responses
I thought I should continue my weather confused food desires- and now meal confused as well since I made this for lunch. Because I made this for lunch, I reduced the sugar and used 2 TB in the berries- perfectly sweet enough! And then I ate it with large scoops of plain nonfat greek yogurt to get some protein- sooooo good. I would add some vanilla to the dumplings next time for a little more flavor- I noticed that it didn’t call for vanilla after I had already added the dumplings to the berries otherwise I would have added it. Ate in pretty bowl with a large steaming cup of hot tea. Happiness. I will definitely make this again- so easy and yummy. And my 10th Joy recipe! woot.
This was delicious!! I made a few changes and they turned out great for breakie this morning. I used whole spelt flour in lieu of AP, Sucanat for the reg. sugar, and added a 1/2 tsp of vanilla to the batter. YUM! Many thanks. :-)
Never met a dumplin’ that I didn’t love…….and this will certainly not disappoint! I have the buttermilk, but not a berry to be found. Im off to the grocery!
yum and in deed yum, now weres my stove
New reader and new fan. These dumplings stayed in my mind while I was moving into my new house, and they’re sizzling on the stove right now. I changed it up a little bit though: I have very little sugar left so I subbed some for maple syrup and added a little over a teaspoon of Amaretto as an experiment. I also prefer cinnamon with apples over berries, so I made them VANILLA dumplings, with Mexican vanilla extract in the dough and sprinkled with vanilla bean powder! They smell divine, thanks for the recipe!
it’s all simmering away at the moment. but i couldn’t help but sneak a peek at it and it smells YUMMY.
i am having these for DINNER, that’s right DINNER!
Made this for the second time this am, using frozen peaches rather than berries…as I had suspected…they worked as a wonderful substitute. This weekend…fresh apples!
neeta and lara!
I’m sorry you had so much trouble with this recipe. It’s possible that the flame was too high and your pan got too hot, causing more liquid to evaporate and the fruit to stick to the pan. If you need to soak your cast iron skillet and give it a good scrubbing, don’t be afraid. You can always re-season the sucker.
neeta, the exact same thing happened to me. Somebody help! I think my pan is ruined. I was so disapointed. It must be because I did half a recipe.
hey joy – the dumplings were amazing! – though i had one problem – I only had about 6 oz of fruit so I went for it and added a bit more water. When I uncovered the skillet – most of the fruit sauce has burned and stuck to the bottom of it. I’ve soaked the cast iron for two days now and still cant get the burnt bits/layer off. Any suggestions on salvaging the pan?
Thanks!
OMG – this looks like my dream breakfast. Love berries and carbs of all kinds. Now I just need to get a go-to beloved cast iron pan =)
These look fabulous and very similar to something I recently made. Although sadly, mine were not from a skillet. I can just smell the aroma the second I saw your photo.
I made this for breakfast yesterday… SO GOOD! It was just my husband and I so I halved the berry mix. Kept the dumpling mix as is because it didn’t look like a lot on the pictures: BEWARE, they dough expands as it cooks, and we got stuffed… we could have saved some, I guess… but it was too dang good not to finish it off… yumyums!
I love this — sooooo delicious and comforting! Can I have it for dinner instead of the mini-wheats? :)
Those look simply amazing and I bet they taste a bit better than those dumplings I ate in Jamaica… the ones that were boiled with saltfish. Berries seem like a much sweeter companion. Thanks for sharing the Martha love!
Looks delicious. I’m going to starting a series of posts on my blog called “Gamer Meets Grill.” Showing my journey of learning to cook for myself.
I’m a hungry nerd wanting to learn to cook. I hope to add this to my list of things to bake for said posts! I love raspberries and just love dumplings!
I am putting this on my breakfast to do list! Looks incredible. And I am with you, cereal for dinner just works sometimes!
I read this about 30 minutes ago…and currently I have a skillet covered with foil and cooking away my dumplings! This was such a great idea, thanks Joy!
I love this, Joy! Something our family could polish off in minutes. Of course there would be whipped cream involved.
yea…i am going to need to eat this…
also you rock and also where are you based out of?