The original recipe calls for using white flour...I subbed whole spelt flour with stellar results.
Other changes I made were to use Sucanat for the white sugar and add a 1/2 tsp of vanilla to the batter. I think you'll be wanting more fruit than the original recipe calls for, so if you find yourself with extra in the fridge, might want to just toss that in to the pan too. I didn't increase any of the other ingredients when I added about 1/2 of a small container of fresh blackberries I had hanging out in the fridge.
We each ate two dumplings topped with our favorite 2% Greek yogurt for breakie, then both had one for a snack later in the day...yay! Guess we'd need to make these in a bigger pan for company!
Warm Berries with Stovetop Dumplings:
(Martha Stewart via Joy the Baker)
1 pound frozen mixed berries (I also added about 1/2 a small container of fresh blackberries)
1 tablespoon fresh lemon juice
6 tablespoons, divided; plus 1 teaspoon Sucanat, or sugar
1 cup whole grain spelt flour, spooned and leveled (use whole wheat pastry flour or AP if you prefer)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/8 teaspoon salt
2 tablespoons unsalted butter, melted
1/2 cup low-fat buttermilk
1/2 tsp vanilla
1/8 teaspoon ground cinnamon
Greek yogurt (optional)
In a medium skillet, cook berries, lemon juice, 4 tablespoons Sucanat/sugar, and 1/4 cup water over medium until slightly thickened, 11 to 13 minutes.
Berries may still look watery. Don’t worry, they’ll cook down when you add the dumplings.
Meanwhile, in a bowl, whisk together flour, baking powder, baking soda, salt, and 2 tablespoons Sucanat/sugar.
Melt butter in the microwave in a cereal-sized bowl then add in vanilla and buttermilk.
Add wet ingredients to dry and stir until a moist dough forms.
Dividing evenly, spoon 6 dollops of dough over fruit.
Combine cinnamon and 1 teaspoon sugar, and sprinkle over dough.
Cover pan tightly with foil, and cook over medium-low until dumplings are set and tops are dry to the touch, about 15 minutes. Serve warm.