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Blackberry Grunt Recipe

Blackberry Grunt

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (33)

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Average Rating:

Total Reviews: 33

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  • on February 18, 2013

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    Really haven't tasted many blackberry cobblers in my time but I like this. I'd certainly make it again.

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  • on November 06, 2012

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    Delicious with vanilla ice cream. Next time I'm going to throw in some extra berries though.

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  • on August 13, 2012

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    We made this last night and it was terrific. Think we used a larger pan than we should have. Used fresh blackberries and reduced for over 20 minutes...Because of the pan size we should have doubled the biscuit recipe. Flavors were right on point

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  • on August 12, 2012

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    I made this last night and it was SO good!!!! It took a little bit longer than 15 minutes to reduce the blackberry liquid, but it may be because I used frozen. I also used fresh grated ginger instead of powdered because I had it around and wanted to use it. It was well worth it!!! I tried one of the blackberries before I cooked it and it was AMAZING, I was as excited as a little kid on christmas after that, and for good reason. I loved it!! I'm not even exaggerating when I say it's my new favorite dessert! :D

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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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