Instructions: Place the berry mixture in a deep 8 or 9-inch skillet and bring to a simmer over moderate heat.

While berries are cooking make the dumpling dough:

In a mixing bowl, stir together the flour, sugar, baking powder, baking soda and salt. Stir in the melted butter. Add enough of the buttermilk to form a soft, sticky dough that is slightly wetter than a biscuit dough.

Cover the skillet with the berries in it and bring to a boil. Lower the heat to a steady simmer, uncover, and spoon the dough over the fruit, forming small dumplings with a soup spoon. Sprinkle the dumplings lightly with the cinnamon sugar. Tightly cover the skillet with the lid or a sheet of foil and steam the mixture over medium-low heat, without opening the lid, until the dumplings set and the surface is dry when touched with a fingertip, usually about 15 minutes.

To serve: Spoon the warm grunt into serving bowls with top with whipped cream, ice cream or thickened and sweetened yogurt.

Yield: 4-6 servings

NOTES :
*or a mixture of plain yogurt and skim milk or water.

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