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.
1 Video | Photo: Blackberry Grunt Recipe


















Review This Recipe
You must be signed in to review this recipe.
or Register to Review
Newest Ratings and Reviews
Read all 29 reviews
By tyanjoco
on January 03, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
My son has Celiac Disease so I used Bob's Red Mill Gluten Free Flour instead but other than that i followed the recipe exactly and all of my kids loved this! My husband took one bite and said, "thank you, Alton Brown!"
By melissaj376
on June 04, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I have to adapt everything for food allergies, mainly gluten and eggs. I made the biscuit dough with Pamela's baking mix but still added the leavening as called for (Pamela's has leavening added but since I live at high altitude it never seems to hurt to add more. I also used blueberries since that's what I had. Instead of sugar I cooked the fruit in a half cup of honey and I added a bit of corn starch slurry to thicken the fruit sauce.
Excellent! I've only made cobblers with crumbly or granola like toppings before. What a great breakfast option.
By isagobi
on May 22, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
This is good but I also cut the sugar in half since I like blackberry dishes a little tart. I also cut all the dough ingredients a little since I knew I was a little skimpy on blackberries. I added some cornstarch and skipped the water also since my blackberries had been frozen and had a lot of juice.
Read all 29 reviews