Easy Summer Berry Grunt

This is my own version of this dessert, based on bits and pieces from several other recipes I've found. Cobblers are baked with pie dough on top, slumps are baked with biscuit dough, and grunts are made on the stovetop, where the biscuits steam on top of the fruit. If you don't have buttermilk, add 1 t lemon juice to 1/4 c milk and let stand 5 minutes.

• Ready In: 55 mins
• Serves: 4-6

Ingredients

• Filling

• 1 1⁄2 cups blueberries
• 1 1⁄2 cups raspberries
• 1  cup blackberry
• 1⁄2 cup granulated sugar
• 1⁄4 teaspoon ground cinnamon
• 1⁄4 cup water
• 1  lemon, zest of
• 1  lemon, juice of
• 1⁄2 teaspoon cornstarch

• Topping

• 3⁄4 cup Bisquick
• 2  tablespoons cornmeal
• 1  tablespoon granulated sugar
• 1⁄4 teaspoon baking soda
• 1⁄4 teaspoon ground cinnamon
• 1⁄4 cup buttermilk (see note above) or 1⁄4 cup  sour milk (see note above)

Directions

1. In a bowl, toss berries together. Remove and reserve 1 cup mixed berries.
2. Place remaining berries in a large, heavy pot. Add sugar, cinnamon, water and lemon zest. Cook over medium-high heat until thick and jammy, 10-12 minutes. Whisk lemon juice into cornstarch. Add to pot and stir. When thickened enough to coat the back of a spoon, add reserved berries and gently stir. Remove from heat, cover and set aside.
3. In a bowl, whisk together Bisquick, cornmeal, sugar, baking soda and cinnamon. Stir in buttermilk until just moistened. It should be fairly stiff.
4. Remove lid from pot. Using a small disher or large spoon, drop golf-ball-sized dumplings evenly over surface of fruit mixture. Drape a clean kitchen towel over the top of the pot, place the lid over it, and fold any hanging edges up over the top of the lid. Place over medium-low heat and simmer until dumplings have doubled in size and a toothpick inserted into the center of a dumpling comes out clean, 16-22 minutes.
5. Serve with vanilla ice cream or lightly-sweetened homemade whipped cream.