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Blackberry Grunt Recipe

Blackberry Grunt

Alton Brown

Recipe courtesy Alton Brown, 2005

Show: Good EatsEpisode: Cobbled Together

Rated: 4 stars out of 5Rate This RecipeRead users' reviews (29)

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Average Rating:

Total Reviews: 29

Showing 1-10 of 29

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  • on January 03, 2012

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    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!"

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  • on June 04, 2011

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    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.

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  • on May 22, 2011

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    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.

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  • on March 23, 2011

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    This was really very good. After reading previous reviews I added slightly more berries than what was called for. I also didn't add ginger (not a fan at all. Other than that, I followed the recipe. I found the amount of dough to be perfect! I am a bread/dough person though... I love it! The dough did go very very well with the berries. My hubby and I ate half the skillet for dessert last night, and I had some for breafast this morning!

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  • on February 26, 2011

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    It was very good although we thought it was more dough than berries. We used twice the berries the next time and it was better. We love blackberries so the next batch will be three times the berries.

    This would be a great recipe for a cast iron dutch oven over a campfire.

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  • on October 23, 2010

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    I LOVED this! I'd never even heard of a grunt before watching this episode. The biscuits were delicous and soft (as I cooked them on the cook topand the fruit was perfect.

    The only thing I will do different next time is add a little less sugar.

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  • on July 23, 2010

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    I made this with blackberries from my garden. This is a lot of biscuit/dough and not much berries/filling. And it's a little dry as a result.

    Maybe if you made this with half of the dough topping it would be better.

    Or it would be great to just cook the berries/syrup and then put it over some poundcake or ice cream instead.

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  • on July 05, 2010

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    Maybe it's because I am not american but this recipe was far too sweet for my tastes. I really liked it otherwise though and I will try it again with half the sugar or less instead.

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  • on May 19, 2010

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    I wasn't too crazy about the topping it didn't have much flavor. Maybe I was looking for something a little sweeter. The ginger gave the berries a funny after taste I didn't like. Over all I think this was mediocre and wouldn't make it again.

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  • on April 05, 2010

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    Blackberries were on sale so I bought some and then had to find a recipe. I made this yesterday for Easter brunch and it disappeared almost immediately - some while still hot.

    The berries did take longer than stated to cook down but it was well worth the wait.

    One of the guests who once owned a restaurant thought the dumpling topping was the best he had even eaten. This is a KEEPER!

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