Wednesday, February 23, 2011

Warm Berries with Stove Top Dumplings

Photo Credit:  Dan Hickstein
We spent some time with some friends in an adorable mountain cabin in Crested Butte.  We all participated in a cross country ski race during the day.  When we got home, we were all looking forward to a delicious dinner.  When meal planning for week nights or special occasions or weekend fun with friends, I always forget about dessert.  This time, I made it a point to make sure we had something.  

I have had this recipe saved for a long, long time.  In fact, I have tried to incorporate it on several camping trips, but it never worked out for various reason.  When I saw the adorable cabin that we were staying in, I knew this recipe would be the perfect cozy cabin dessert.  
Photo Credit:  Dan Hickstein
This dessert starts of with warming berries and then cooking (partially steaming) dumplings in the berry mixture on the stove in a covered pan.  We topped the warm berries and dumplings with some vanilla ice cream.  It was a delicious treat.  I love a good warm and cold dessert.  It has to be my favorite kind.  

Warm Berries with Stove Top Dumplings
by Martha Stewart via Joy the Baker

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. Berries may still look watery. 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.

(Servings: 6, Prep time: 5 min., Cook time: 30 min., Difficulty: Easy)

foodforscot Ratings: 

Shanon (taste):  7/10
Scot (taste):  8/10
Effort:  1/5
Dishwashing Effort:  1/5


  1. with all of your recipes...this looks so good and so perfect when you are away and have been skiing all husband adores your recipes...he thinks he is Scott...or wishes he was...

  2. Oh I miss Colorado so much right now! I loved seeing that cabin, and thinking about all the weekends I spent up in the mountains. I only wish I had sampled such delicious fare :-) Thanks for sharing these berries and dumplings, sweet lady. I hope you have a splendid weekend full of sleep, laughter and love!

  3. Berryful desserts are some of the best things to curl up with whether it's cold or warm outside! This looks absolutely delicious!