Blackberry Grunt

Recipe courtesy Alton Brown, 2005

Show: Good EatsEpisode: Cobbled Together

Rated: 5 stars out of 5Rate itRead users' reviews (22)

Cook Time:
35 min
Level:
Easy
Yield:
6 to 8 servings

Times:

Prep: 25 min
Inactive Prep: 30 min
Cook: 35 min
Total:: 1 hr 30 min

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Ingredients

9 1/2 ounces all purpose flour, approximately 2 cups
2 teaspoons baking powder
1 teaspoon kosher salt
1/4 teaspoon baking soda
2 ounces unsalted butter, cut into small pieces and chilled
1 cup buttermilk
1 pound 3 ounces fresh or frozen blackberries, approximately 4 cups
1 cup sugar
1 cup water
1/2 teaspoon ground ginger

Directions

Preheat oven to 400 degrees F. Place a piece of foil on the bottom rack of the oven to catch any drippings.

Place the flour, baking powder, salt and baking soda into the bowl of a food processor and process for 3 to 4 pulses. Pour the mixture into a large mixing bowl and, using your hands, work the butter into the flour mixture until about half of the fat disappears and the rest is left in pea-size pieces. Make a well in the center of the mixture and add the buttermilk and stir with a rubber spatula or wooden spoon just until it comes together. Turn the mixture out onto a piece of parchment or waxed paper that has been lightly dusted with flour, shape into a ball and wrap and store in the refrigerator while you prepare the filling.

Combine the blackberries, sugar, water and ginger in a large mixing bowl. Pour the mixture into a 10-inch cast iron skillet and place over medium heat. Bring this to a simmer decrease the heat to medium low and continue to cook, stirring occasionally, for 15 minutes, or until the liquid is thick enough to coat the back of a spoon. Retrieve the dough from the refrigerator and gently drop it on the fruit mixture using a 1-ounce disher or large spoon, evenly distributing it over the top. Bake in the oven for 15 to 20 minutes, or until the top is just starting to brown. Remove from the oven and allow the grunt to cool for 15 to 30 minutes before serving.

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Comments & Reviews

recipe Blackberry Grunt
adam mahopac, NY 08-29-2009
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Great for any meal!!!
Rated: 5 stars out of 5

When I first saw the episode i was immediately intrigued! The next day I told my girlfriend that I wanted to create this... magnificent looking "desert." It took us a few weeks to find the right occossaion but we finally decided to make it on New Years Eve! Let me tell you it was the best decision that we made! The recipe is very easy to follow, we printed it up and went right to work. We used frozen blueberries instead of fresh but it tasted just as good! We eye balled the size of the "dumplings" and let me tell you it added alot of character. We may have had all different sizes but it was a treat! I highly reccomend this recipe to everyone who wants a delicious meal! We even had leftovers the next morning just warm enough! It was fantastic! We can't wait to make this one again!Read more
recipe Blackberry Grunt
c Bloomington, IN 07-21-2009
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A winner as usual and adaptible to your own tastes
Rated: 5 stars out of 5

We grow all our fruits-apples, pears,sour cherries, peaches, red&black raspberries,strawberries,blueberries,blackberries,... grapes etc. I put up lots of jellies, conserves, marmalades, chutneys etC. Alton's almost always spot on with his recipes and this one's no different. I add lemon zest and juice to fruit recipes like this. I always weigh my ingredients to insure accuracy in my baking. It's makes it a snap to replicate your results. We all measure differently-some folks do the dip and sweep method of measuring out flour and others just dump it in a cup. Weighing removes the variablles. Those getting a salty taste-check your butter-you may be using salted butter rather then the unsalted he calls for in this recipe. Each stick of butter contains at least 1/4 tsp of salt and it all adds up. I have a very teeny tiny kitchen that's stuffed to the gills with cooking/baking equip. I have to store my scales inside of a cabinet way in back.That doesn't stop me from using them all the time. If you follow this recipe exactly as it's written you will end up with a delish dessert. I also recommend to the students in my cooking class to be sure to calibrate their ovens every year. Mine's off by 75 degrees. It's crucial to baking success and with the cost of ingredients for those who have to buy their fruit, a must. Hope this helps at least one person:-) In the meantime, it's past time for me to get out and pick some fresh blackberies!Read more
recipe Blackberry Grunt
Steve Midlothian, VA 07-11-2009
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Our annual summer treat
Rated: 5 stars out of 5

We make this every summer (repeatedly) until the blackberries are gone. We tend to like things a little less sweet, so I... reduce the sugar to 2/3 of a cup. I also cheat and add a slurry of 2T. of cornstarch and a bit of cold water to help thicken that gorgeous berry syrup. I agree with another poster, the "biscuit" is a bit disproportionate if you use all of it, so don't be afraid to leave a little in the mixing bowl. And the biscuit does have a slightly salty taste, so if you are sensitive to salt you can safely tone it down. I made one of these grunts two days ago and used scales for the first time instead of volume measures. It may have been the best one yet. It was especially delicious served with a scoop of peach ice cream, although I love it plain, too.Read more
recipe Blackberry Grunt
Erin Tucson, AZ 06-08-2009
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I Love it! Purple Teeth and All!
Rated: 5 stars out of 5

I love this recipe and the guys I made it for went to town on it. I just don't recommend it for and event when people are... taking pictures because of the purple tongue and teeth :)Read more
recipe Blackberry Grunt
Jessica Provo, UT 03-07-2009
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Amazing
Rated: 5 stars out of 5

My brother-in-law now jokes that this recipe is the reason that the family keeps me around! :) I love this recipe.
recipe Blackberry Grunt
Donna selden, NY 01-11-2009
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this recipe was easy to follow
Rated: 4 stars out of 5

I loved this recipe. It was easy to follow and easy to substitute other fruits. I had mostly blackberries, but I had to put... in about a cup of blueberries and it turned out great. I always read the reviews before I start and I have to say that when you actually follow a recipe, it works. You have to have patience and have all the ingredients on hand. Great going ABRead more