Recipe courtesy of John Ash

Blackberry Grunt

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  • Total: 35 min
  • Prep: 20 min
  • Cook: 15 min
  • Yield: 4 to 6 servings
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For the berry mixture:

8 cups fresh or IQF frozen blackberries

3/4 cup sugar (or to taste)

1/2 cup red wine or water

1 tablespoon grated lemon zest

For the dumpling dough:

1 cup all purpose flour

2 tablespoons sugar

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

2 tablespoons unsalted butter, melted

1/2 cup buttermilk (or a mixture of plain yogurt and skim milk or water), plus more as needed

2 tablespoons sugar mixed with 1 teaspoon cinnamon

For the garnish:

Whipped cream, cinnamon ice cream or sweetened yogurt


  1. Place the berry mixture in a deep 8 or 9-inch skillet and bring to a simmer over moderate heat. While berries are cooking make the dumpling dough: In a mixing bowl, stir together the flour, sugar, baking powder, baking soda and salt. Stir in the melted butter. Add enough of the buttermilk to form a soft, sticky dough that is slightly wetter than a biscuit dough. Using a soup spoon, spoon the dough over the fruit, forming small dumplings. Sprinkle the dumplings with the cinnamon sugar. Tightly cover the skillet with the lid or a sheet of foil and steam mixture over medium-low heat, without opening lid, until the dumplings set and the surface is dry when touched with a fingertip, about 15 minutes. To serve: Spoon the warm grunt into serving bowls, and top with whipped cream, ice cream or sweetened yogurt.