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Blackberry Grunt

For The Berries
6 c Fresh Or Frozen Blackberries
3/4 c Sugar; or to taste
1/3 c Red Wine Or Water
1 tb Grated Lemon Zest
1 ts Ground Cinnamon


For The Dumpling Dough
1 c All-Purpose Flour
2 tb Sugar
1 ts Baking Powder
1/2 ts Baking Soda
1/8 ts Salt
2 tb Unsalted Butter; melted
1/2 c Buttermilk*; or more as needed


Place the berry mixture in a deep 8 or 9-inch skillet and bring to a simmer over moderate heat.


While berries are cooking make the dumpling dough:


In a mixing bowl, stir together the flour, sugar, baking powder, baking soda and salt. Stir in the melted butter. Add enough of the buttermilk to form a soft, sticky dough that is slightly wetter than a biscuit dough.


Cover the skillet with the berries in it and bring to a boil. Lower the heat to a steady simmer, uncover, and spoon the dough over the fruit, forming small dumplings with a soup spoon. Sprinkle the dumplings lightly with the cinnamon sugar. Tightly cover the skillet with the lid or a sheet of foil and steam the mixture over medium-low heat, without opening the lid, until the dumplings set and the surface is dry when touched with a fingertip, usually about 15 minutes.


To serve: Spoon the warm grunt into serving bowls with top with whipped cream, ice cream or thickened and sweetened yogurt.


Yield: 4-6 servings


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