Ingredients

serves 8

　　1 cup sugar

　　1/4 teaspoon plus a pinch of ground cinnamon

　　3/4 cup all-purpose flour

　　3/4 teaspoon baking powder

　　Salt

　　1/4 teaspoon ground ginger

　　1/3 cup whole milk, room temperature

　　2 tablespoons unsalted butter, melted

　　4 cups raspberries (about 1 1/2 pints)

　　3 cups blackberries (about 1 1/2 pints)

　　2 tablespoons fresh lemon juice

　　Heavy cream, for drizzling

　　

Step 1

Stir together 2 tablespoons sugar and 1/4 teaspoon cinnamon in a small bowl; set aside. Whisk together the flour, 2 tablespoons sugar, the baking powder, a pinch of salt, and the ginger in a medium bowl. Stir together the milk and butter in a small bowl. Stir the milk-butter mixture into the flour mixture. Set the batter aside.

　　

Step 2

Gently fold together the raspberries, blackberries, lemon juice, remaining 3/4 cup sugar, a pinch of salt, the remaining pinch of cinnamon, and 2 tablespoons water in a large bowl. Transfer mixture to a large, straight-sided skillet. Cover; bring to a boil over medium-high heat, stirring occasionally.

　　

Step 3

Drop 8 large dollops of batter on top of the berry mixture using 2 spoons, spacing them evenly. Sprinkle the dumplings with the cinnamon-sugar mixture. Cover; reduce heat to medium. Cook until the dumplings are cooked through and the juices are bubbling, about 15 minutes. Serve warm, drizzled with cream.

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.