This old-fashioned dessert—also known as a slump or grunt—is made by simmering fruit and sugar with dumplings, which soak up the sweet syrup as they cook. Be careful not to overmix the dough; it should be slightly lumpy, not smooth.

　　

Ingredients

serves 6

　　2 bags (16 ounces each) frozen dark sweet cherries (unthawed)

　　1/3 cup plus 1 tablespoon sugar

　　1/4 teaspoon ground cinnamon

　　1 cup all-purpose flour

　　2 teaspoons baking powder

　　1/4 teaspoon salt

　　3/4 cup milk

　　Ice cream, for serving (optional)

　　

Step 1

Combine cherries and 1/3 cup sugar in a large skillet with a tight-fitting lid. Bring to a boil over high heat. Reduce heat to medium-high; simmer rapidly until liquid is syrupy, 8 to 10 minutes.

　　

Step 2

Meanwhile, in a small bowl, combine cinnamon and remaining tablespoon sugar. In another bowl, stir together flour, baking powder, and salt; gradually stir in milk, mixing just until a wet dough forms.

　　

Step 3

Reduce heat to medium-low. Spoon tablespoons of dough (you should have about 18) over simmering fruit in skillet; sprinkle with cinnamon-sugar.

　　

Step 4

Cover skillet; simmer very gently until dumplings are set and dry to the touch, 10 to 12 minutes. Serve warm, with ice cream, if desired.

　　

VARIATION

Step 5

To make this recipe with frozen berries, replace the cherries with 2 packages (16 ounces each) blueberries, blackberries, or strawberries (or a combination).

　　Everyday Food: Fresh Flavor Fast by Martha Stewart Living Magazine. Copyright © 2010 by Martha Stewart Living Magazine. Published by the Crown Publishing Group. All Rights Reserved.Martha Stewart Living magazine was first published in 1990. Over the years, more than two dozen books have been published by the magazine’s editors.Martha Stewart is the author of dozens of best-selling books on cooking, entertaining, gardening, weddings, and decorating. She is the host of The Martha Stewart Show, the successful daily syndicated television show.