I’ve figured out that most things in life… well, they completely surprise me. As soon as I expect certainty, life has a way of galloping in with situations, opportunities and loves that I never could have imagined for myself.
Despite all of life’s uncertainties, I’m convinced that some things are set in stone. Some things I’m just certain of.
I’m certain that I can throw back a box of Frosted Mini Wheats and happily call that dinner.
I’m certain that, before the week is finished, I’ll have spilled something juicy and red on my new favorite white shirt.
I’m certain that despite my nurturing personality and love of colorful flowerbeds, I’m destined to massacre every flowerbed I’m charged with caring for.
I’m certain that breakfast always tastes better served warm out of a cast iron skillet.
We wobble our way through most of life’s uncertainties.
Sometimes it just feels good to hold unto something certain, like the warm handle of a breakfast skillet filled with simmering berries and warm dumplings. Yes. Success.
Let me just say two small things to convince you that this recipe is worth your time: warm berries and stove top dumplings. Done and done right? So easy you might just want to cry about it.
Berries and Dumplings have charm for days. Why? You can serve them for breakfast with a cold glass of milk before you send the kiddies off to school. Or! You can serve this dish with Vanilla Bean Ice Cream after Sunday supper. Either way, you’re a royalty. Facts are facts.
Warm Berries with Stove Top Dumplings
Martha Stewart
- 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.
{ 44 comments… read them below or add one }
This looks totally up my alley. I’m reading this post before I head to bed, and I’m totally thinking that I need to make this for breakfast tomorrow. Plus, there’s a fresh market that operates Saturday mornings near my Berkeley apt, so I can get my berries there!! So glad you posted this. It looks soooo delicious!
Gosh this looks yummy! I’m not sure if I have berries, but if not, I’ll definitely be picking some up tomorrow :)
Oh my… now I have something to make with that bag of frozen berries in my freezer that’s NOT a smoothie. This looks divine!
I could eat that right now!
GG
I can add my own certainty. That I’ll be making this for breakfast tomorrow, oh yes.
I love how you cook the dumplings in amongst the berries, what a great idea.
That looks wonderful and amazing…and much better than what I was expecting when I read the title. Honestly, I thought it had something to do with Stove Top Stuffing (no real idea why, I know you make things from scratch, it just popped into my head) and berries…which was not overly appetizing in my mind. But I was glad I read through the recipe because it sounds like deliciousness personified.
Wow! This looks SO good! I was seriously just about to pour myself a bowl of cereal, but you’ve put that to shame. Must have berries and dumplings!!
my favourities fruits:-)
now that treat would be a great way to start any kinda day :)
Awesome- fully agreed that anything served out of a cast iron skillet tastes better.
That shot with the 2 (lemons?) next to the dark berries is beautiful. I like how you can just make out what they are.
Nice! I could make this right now!
I love anything made in a cast iron skillet, especially breakfast, but had not thought about doing something sweet, with berries. Love your photos, and can’t wait to make this recipe. Thanks!
What a great idea for breakfast, or weekend brunch! And I love that you can use frozen berries (TJ’s are wonderful!) so you can make them any time…anywhere! Thank you!
I love using frozen berries in desserts and these look amazing! I’ve never made dumplings before, but I’m inspired to now.
Those look great! I bet they would taste really yummy with some cinnamon apples =)
I am so adding this to my meal plan for the week!
Love it!
oh my goodness, this looks delicious. now i know what i’ve been craving all week…
Oh my gosh, I can’t wait to try this! Yum!
Comfy, cute, delicious.
Can we talk about something … what is up with cast iron skillets? I feel as though I need to jump into this world, but I’m a little terrified. How do I select the perfect skillet? You don’t clean it, really? Do they HAVE to be that heavy?! But what about my weak, tiny, tyrannosaurus rex-like arms?!
-Sarah
You are so cute! I could easily call Frosted Mini Wheats dinner too but hubby doesn’t like that too much.
OMGosh, those look delicious! And they are only 4 WW pts apiece…totally works for a breakfast or dessert! Thank you! Love your blog!
Where did you get your gorgeous plates from? Are they cool 2nd hand finds?
I’m a bit obsessed with vintage plates, teacups etc at the moment and although I know I should be drooling over the food, I just couldn’t go past the plate in the photo :)
This is lovely! I have so many friends who are still living in Paris without ovens who CRAZE baking fruity crumbles and whatnot. They can totally make this. They’re going to love you. Thanks!
I have made these before! They are so good and really easy….even to make during the week! Thanks for the reminder…I may just have to make these again!!
Is Joy partial to berries…? ;) I think so. I made this with apples, whole wheat flour, and a little bit of caramel sauce. What a good alternative to the normal breakfast pancakes I make — and it takes less time! Great recipe.
yea…i am going to need to eat this…
also you rock and also where are you based out of?
I love this, Joy! Something our family could polish off in minutes. Of course there would be whipped cream involved.
I read this about 30 minutes ago…and currently I have a skillet covered with foil and cooking away my dumplings! This was such a great idea, thanks Joy!
I am putting this on my breakfast to do list! Looks incredible. And I am with you, cereal for dinner just works sometimes!
Looks delicious. I’m going to starting a series of posts on my blog called “Gamer Meets Grill.” Showing my journey of learning to cook for myself.
I’m a hungry nerd wanting to learn to cook. I hope to add this to my list of things to bake for said posts! I love raspberries and just love dumplings!
Those look simply amazing and I bet they taste a bit better than those dumplings I ate in Jamaica… the ones that were boiled with saltfish. Berries seem like a much sweeter companion. Thanks for sharing the Martha love!
I love this — sooooo delicious and comforting! Can I have it for dinner instead of the mini-wheats? :)
I made this for breakfast yesterday… SO GOOD! It was just my husband and I so I halved the berry mix. Kept the dumpling mix as is because it didn’t look like a lot on the pictures: BEWARE, they dough expands as it cooks, and we got stuffed… we could have saved some, I guess… but it was too dang good not to finish it off… yumyums!
These look fabulous and very similar to something I recently made. Although sadly, mine were not from a skillet. I can just smell the aroma the second I saw your photo.
OMG – this looks like my dream breakfast. Love berries and carbs of all kinds. Now I just need to get a go-to beloved cast iron pan =)
hey joy – the dumplings were amazing! – though i had one problem – I only had about 6 oz of fruit so I went for it and added a bit more water. When I uncovered the skillet – most of the fruit sauce has burned and stuck to the bottom of it. I’ve soaked the cast iron for two days now and still cant get the burnt bits/layer off. Any suggestions on salvaging the pan?
Thanks!
neeta, the exact same thing happened to me. Somebody help! I think my pan is ruined. I was so disapointed. It must be because I did half a recipe.
neeta and lara!
I’m sorry you had so much trouble with this recipe. It’s possible that the flame was too high and your pan got too hot, causing more liquid to evaporate and the fruit to stick to the pan. If you need to soak your cast iron skillet and give it a good scrubbing, don’t be afraid. You can always re-season the sucker.
Made this for the second time this am, using frozen peaches rather than berries…as I had suspected…they worked as a wonderful substitute. This weekend…fresh apples!
it’s all simmering away at the moment. but i couldn’t help but sneak a peek at it and it smells YUMMY.
i am having these for DINNER, that’s right DINNER!
New reader and new fan. These dumplings stayed in my mind while I was moving into my new house, and they’re sizzling on the stove right now. I changed it up a little bit though: I have very little sugar left so I subbed some for maple syrup and added a little over a teaspoon of Amaretto as an experiment. I also prefer cinnamon with apples over berries, so I made them VANILLA dumplings, with Mexican vanilla extract in the dough and sprinkled with vanilla bean powder! They smell divine, thanks for the recipe!
yum and in deed yum, now weres my stove
Never met a dumplin’ that I didn’t love…….and this will certainly not disappoint! I have the buttermilk, but not a berry to be found. Im off to the grocery!
This was delicious!! I made a few changes and they turned out great for breakie this morning. I used whole spelt flour in lieu of AP, Sucanat for the reg. sugar, and added a 1/2 tsp of vanilla to the batter. YUM! Many thanks. :-)
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