Four Berry Grunt
**Filling:**
- 6 cups berries of your choice (we used 1 1/2 cups each of strawberries, blueberries, raspberries, and blackberries)
- 1/2 cup granulated sugar
- 2 tbsp lemon juice
- 2 tsp lemon zest
- 2 tbsp water
- Pinch of salt
- 1 tsp vanilla extract
- 1/2 tsp ginger
- 1/2 tsp cinnamon
**Topping:**
- 2 cups all-purpose flour
- 2 tbsp granulated sugar
- 2 tsp baking powder
- 1/2 tsp salt
- 4 tbsp unsalted butter (cold and cubed (or use vegan butter))
- 1 cup cold buttermilk (*see note for making vegan buttermilk below)
- In a 10” skillet, mix all filling ingredients and bring to a boil. Simmer for 10-15 minutes until berries are soft and the sauce thickens slightly.
- In a big bowl, whisk together flour, sugar, baking powder, and salt. Add butter and blend it into the flour using your fingers or a pastry cutter. Stir in the cold buttermilk until a dough forms.
- Use a 1 tbsp cookie dough scoop to drop dumplings on the berry mixture. Cover, reduce heat, and cook for 15-18 minutes until dumplings are cooked through. Serve warm with ice cream. Enjoy!
*To make vegan buttermilk, mix 1 cup dairy-free milk with 1 tbsp lemon juice or ACV.
