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1
To prepare fruit:
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2
Stir together 3/4 cup sugar, cornstarch and cinnamon in a 9- to 10-inch nonreactive deep-sided skillet or 3-quart wide-bottomed saucepan or Dutch oven (see Note).
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3
Stir in cranberry (or orange) juice and lemon zest, then the cherries and other fruit.
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4
Bring the mixture to a gentle simmer over medium heat, stirring.
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5
Simmer, stirring, until the mixture thickens slightly, about 2 minutes.
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6
Remove from the heat, taste and add up to 2 tablespoons more sugar if desired.
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7
To prepare dough:
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8
Whisk all-purpose flour, whole-wheat flour, 1 1/2 tablespoons sugar, baking powder, salt and baking soda in a medium bowl.
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9
Add butter and oil.
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10
Using a pastry blender, two knives or a fork, cut in the butter until the mixture resembles coarse meal.
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11
Add 3/4 cup buttermilk, mixing with a fork just until incorporated.
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12
The dough should be very soft and slightly wet; if necessary, stir in a little more buttermilk.
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13
Let the dough stand for 3 to 4 minutes to firm up slightly.
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14
To finish:
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15
Use lightly oiled soup spoons to scoop up the dough, dropping it in 8 portions onto the fruit, spacing them evenly over the surface.
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16
Return the slump to the stovetop and adjust the heat so it simmers very gently.
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17
Cover the pot tightly, and continue simmering until the dumplings are very puffy and cooked through, 17 to 20 minutes.
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18
(Cut into the center dumpling with a paring knife to check for doneness.)
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19
Let the slump cool on a wire rack, uncovered, for at least 15 minutes.
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20
Sprinkle the cinnamon sugar over the dumplings.
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21
Serve warm.
