Recipe courtesy of John Ash
Blackberry Grunt
- Total: 35 min
- Prep: 20 min
- Cook: 15 min
- Yield: 4 to 6 servings
Ingredients
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
Directions
- 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.
