October is here and with it (hopefully), the crisp and cool days and nights of fall. This is the time for comfort foods that warm the body and the soul. Think chili, soup and warm desserts such as pies.
I have blueberries in my freezer and this weekend I think I'll whip up some warm berries 'n' dumplings. It's a Martha Stewart recipe so it's bound to be good. For this one you don't even have to turn on the oven.
Warm Berries 'n' Dumplings
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
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
Cover pan tightly with foil, and cook over medium-low until
dumplings are set and tops are dry to the touch, about 15 minutes.