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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

Showing 11-20 of 33

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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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  • on August 29, 2009

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    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!

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  • on July 21, 2009

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    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!

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  • on July 11, 2009

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    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.

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  • on June 08, 2009

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    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 :

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  • on March 07, 2009

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    My brother-in-law now jokes that this recipe is the reason that the family keeps me around! : I love this recipe.

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  • on January 11, 2009

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    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 AB

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