Although there is great debate on what makes a "grunt," it seems that a grunt or slump is simmered on top of the stove rather than baked in the oven. Grunts are usually made with berries; the name supposedly comes from the sound the berries make as they simmer. In summer I generally use fresh, but IQF (individually quick frozen without sugar) berries, available in most markets, are a perfectly acceptable alternative. If your pan is large or you just like dumplings, double the dumpling amount recommended here.
- 8 cups fresh or IQF blueberries
- 3/4 cup sugar (or to taste)
- 1/2 cup red wine or water
- 1 tablespoon grated lemon zest (1 large lemon)
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/8 teaspoon salt
- 2 tablespoon unsalted butter, melted
- 1/2 cup low-fat buttermilk, plus more as needed
- 2 tablespoons sugar mixed with 1 teaspoon cinnamon
- whipped cream, cinnamon ice cream or sweetened yogurt
- In a deep 8- or 9-inch skillet, combine berry mixture 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, place rounded spoonfuls of the dough over the fruit, forming small dumplings. Sprinkle the dumplings with the cinnamon sugar, to taste. Tightly cover the skillet with a lid or a sheet of foil and steam the mixture over medium-low heat, without opening the lid, until the dumplings are set and puffed and the surface is dry when touched, about 15 minutes.
- To serve, spoon the warm grunt into serving bowls and top with whipped cream, ice cream or sweetened yogurt.
Amount Per Serving
* Percent Daily Values are based on a 2000 calorie diet.
Calories 361,Fat 5,Perfat 12,Cholesterol 11,Carbo 78,Protein 4