Cherry and Berry Buckle



8 servings

3/4 cup sugar
2 tablespoons cornstarch
1/4 teaspoon ground cinnamon
1/2 cup orange juice
1/2 teaspoon freshly grated lemon zest
4 cups tart cherries, pitted
2 cups blueberries or blackberries
1 1/3 cups all-purpose 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 very cold butter, cut into small pieces
2 tablespoons canola oil
3/4 cup nonfat buttermilk, plus more as needed
1 1/2 teaspoons sugar mixed with 1/4 teaspoon ground cinnamon


Stir together flour, 1 1/2 tablespoons sugar, baking powder, salt and baking soda. Cut in the butter, using a pastry blender, 2 knives or forks, 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. Use lightly oiled soup spoons to scoop up the dough, drop the dough in 8 portions onto the fruit in the pan, spacing dough evenly over the surface. Return the pan to the stove top and adjust heat so fruit simmers 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 knife to check for doneness. Let cool on a wire rack, uncovered, for 15 minutes. Sprinkle the cinnamon sugar mixture over the dumplings. Serve warm. Will keep, covered, in the refrigerator for up to 2 days. Reheat in a 250 degrees F oven or microwave.

Nutrition information: