Sour Cherry-Fruit Slump - 8 Servings

A slump (sometimes called a grunt) is reminiscent of a very simple cobbler. However, the dough is dropped over the fruit and it cooks on the stovetop instead of being baked. The method results in very light, puffy steamed dumplings on top rather than the crisp, browned biscuit dough that typically adorns a cobbler. The recipe calls for various berries or plums (or a combination) in addition to the tart pie cherries to round out the flavor and brighten the sour cherry color. Recipe by Nancy Baggett.

• 1 serving: Calories 301; Carbohydrates 56g; Cholesterol 10mg; Dietary Fiber 3g; Fat 8g (Monounsaturated Fat 2g, Saturated Fat 3g); Potassium 178mg; Sodium 295mg

• 3/4 cup sugar
• 2 tablespoons cornstarch
• 1/4 teaspoon ground cinnamon
• 1/2 cup cranberry juice cocktail
• 1/2 teaspoon freshly grated lemon zest
• 4 cups fresh, frozen (thawed; see Tip) or canned (drained) pitted sour cherries
• 1 3/4 cups blueberries
• 1 cup all-purpose flour
• 1/3 cup whole-wheat pastry flour
• 1 1/2 tablespoons sugar
• 1 1/4 teaspoons baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon baking soda
• 2 1/2 tablespoons unsalted butter
• 2 tablespoons canola oil
• 3/4 cup nonfat buttermilk
• 1 1/2 teaspoons sugar mixed with 1/4 teaspoon ground cinnamon

• To prepare fruit: Stir together 3/4 cup sugar, cornstarch and cinnamon in a 9- to 10-inch non-reactive deep-sided skillet or 3-quart wide-bottomed saucepan or Dutch oven (see Note). Stir in cranberry (or orange) juice and lemon zest, then the cherries and other fruit. Bring the mixture to a gentle simmer over medium heat, stirring. Simmer, stirring, until the mixture thickens slightly, about 2 minutes. Remove from the heat, taste and add up to 2 tablespoons more sugar if desired.
• To prepare dough: Whisk all-purpose flour, whole-wheat flour, sugar, baking powder, salt and baking soda in a medium bowl. Add butter and oil. Using a pastry blender, two knives or a fork, cut in the butter until the mixture resembles coarse meal. Add 3/4 cup buttermilk, mixing with a fork just until incorporated. The dough should be very soft and slightly wet; if necessary, stir in a little more buttermilk. Let the dough stand for 3 to 4 minutes to firm up slightly.
• To finish: Use lightly oiled soup spoons to scoop up the dough, dropping it in 8 portions onto the fruit, spacing them evenly over the surface. Return the slump to the stovetop and adjust the heat so it simmers very gently. Cover the pot tightly, and continue simmering until the dumplings are very puffy and cooked through, 17 to 20 minutes. Cut into the center dumpling with a paring knife to check for doneness. Let the slump cool on a wire rack, uncovered, for at least 15 minutes. Sprinkle the cinnamon sugar over the dumplings. Serve w