This is totally unedited, so be careful if something looks weird. I'll back in a few to double check.
* Exported from MasterCook *
Mixed Berry Slump
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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For the Dough
1 cup all-purpose flour
2 tablespoons sugar
2 1/2 teaspoons baking powder
1 tablespoon lemon zest -- minced
1/8 teaspoon table salt
2 tablespoons unsalted butter
1/4 cup buttermilk
1 egg -- beaten
1/2 teaspoon vanilla extract
For the Filling
2 tablespoons unsalted butter
2 pints raspberries
1 pint blackberries
1 cup sugar
1/4 cup brandy -- or apple juice
2 tablespoons lemon juice
3 tablespoons cornstarch
Combine flour, 2 T sugar, baking powder, lemon zest, and salt for the dough in a bowl. Using a pastry blender, cut 2 T butter into dry ingredients until mixture resembles small peas. Stir in buttermilk, egg, and vanilla, just until combined.
Heat 2 T butter for the filling in a cast iron skillet over medium-high heat. Add berries, 1 cup sugar, and brandy. Bring mixture to a boil; reduce heat to medium-low. Simmer until fruit begins to break down, about 3 minutes. Combine lemon juice and cornstarch until mixture forms a smooth slurry. Stir slurry into fruit; simmer mixture until filling thickens.
Drop T of batter onto fruit filling (an ice cream scoop works well for this). Try to keep dumplings from touching each other. Cover slump with skillet lid; reduce heat to medium-low. Simmer slump until a toothpick inserted in a dumpling comes out clean, about 25 minutes. Let cool 5-10 minutes before serving.
Description:
"Depending on the region it comes from, this specialty dessert may be called a grunt."
Okay...edited! You're good to go!