Ingredients
7 1/2 ounces blueberries (1 1/2 cups)
6 ounces raspberries or blackberries (1 1/2 cups)
12 strawberries, hulled, and halved or quartered if large (1 1/2 cups)
1/2 cup plus 2 tablespoons packed light-brown sugar
1/4 cup plus 1 tablespoon water
1/2 vanilla bean, split and scraped, pod reserved
Salt
1 tablespoon cornstarch
1/2 cup all-purpose flour
1/2 teaspoon baking soda
1/8 teaspoon freshly grated nutmeg
2 tablespoons cold unsalted butter, cut into small pieces
1/4 cup buttermilk
Preparation
Bring berries, 1/2 cup sugar, 1/4 cup water, the vanilla seeds and pod, and a pinch of salt to a simmer in a saucepan over medium heat. Cook, covered, for 5 minutes. Whisk together cornstarch and remaining tablespoon water; add to berries. Simmer for 1 minute. Let stand while making dough.
Mix together remaining 2 tablespoons sugar, the flour, baking soda, grated nutmeg, and 1/8 teaspoon salt. Rub in butter using your fingers until very small pieces remain. Stir in buttermilk until dough forms.
Return berry mixture to a gentle simmer over low heat, and add 6 mounds of dough. Cook dumplings, covered, until cooked through, about 10 minutes. Remove pod. Serve warm.
