A grunt, sometimes called a slump, is a classic American skillet dessert combining fruit stew and a fluffy dough topping. Whether you’re plucking berries at your campsite or at the farm stand, this is a great way to put a variety of the juicy gems to use.

Ingredients

2 pounds fresh mixed berries, such as blueberries, raspberries, and blackberries

¼ cup plus 2 tablespoons sugar

2 tablespoons water

1 tablespoon fresh lemon juice

1 cup all-purpose flour

1 teaspoon baking powder

½ teaspoon baking soda

Coarse salt

½ cup plus 2 tablespoons low-fat buttermilk

2 tablespoons unsalted butter, melted

⅛ teaspoon ground cinnamon mixed with 1 teaspoon sugar

Directions

Cook berries with 1/4 cup sugar, the water, and lemon juice in a cast-iron skillet set over a campfire or on a medium grill, until thickened, 10 to 15 minutes.

Meanwhile, whisk together flour, baking powder, baking soda, 1/4 teaspoon salt, and remaining 2 tablespoons sugar. Add buttermilk and butter; stir until a moist dough forms.

Spoon 6 dollops of dough over fruit. Sprinkle cinnamon-sugar over dough.

Cover skillet tightly with parchment-lined foil. Cook until dumplings are set and tops are dry, about 20 minutes.