Mr. M came over last weekend to bring us to the park for a BBQ picnic but the weather didn’t cooperate. Miss M got overheated and grumpy and we had to bring her home. While she slept Mr. M made barbecued pork steaks and I made this. I’m sorry to say that he brought fresh berries thinking that would be great for dessert, but my tastebuds have been deadened by decades of sugar abuse and I don’t really enjoy fresh berries as much as I should. I often find them too sour and have to add sugar. I’ve never made a “grunt” before and it the name isn’t terribly appetizing, but the description sounded good.
Martha Stewart describes the “grunt”:
A classic grunt is a dumpling-topped fruit dessert that’s cooked on the stove; it is often called a slump. Our grunt has blackberries and raspberries that simmer together. Then dollops of ginger-spiked dumpling batter are added to the pan, to steam in berry juice.
So I went for it, and I’m glad I did. Unlike other baked fruit desserts, this one comes together in about 20 minutes total and it’s quite good. I tried halving it but I don’t think it was the best idea. I wasn’t super accurate with measuring my flour so I think the dumplings ended up a little dense, but the sauce was sweet and the berries retained some of their tartness. I will make this again, using the correct measurements.
We inhaled them so quickly I forgot to take a pic of course. Here’s the image from Martha’s site.
1 cup sugar
1/4 teaspoon plus a pinch of ground cinnamon
3/4 cup all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon ground ginger
1/3 cup whole milk, room temperature
2 tablespoons unsalted butter, melted
4 cups raspberries (about 1 1/2 pints)[I used strawberries]
3 cups blackberries (about 1 1/2 pints)
2 tablespoon fresh lemon juice
Heavy cream, for drizzling
Stir together 2 tablespoons sugar and 1/4 teaspoon cinnamon in a small bowl; set aside. Whisk together flour, 2 tablespoons sugar, the baking powder, a pinch of salt, and the ginger in a medium bowl. Stir together milk and butter in a small bowl. Stir milk-butter mixture into the flour mixture. Set batter aside.
Gently fold together the raspberries, blackberries, lemon juice, remaining 3/4 cup sugar, a pinch of salt, the remaining pinch of cinnamon, and 2 tablespoons water in a large bowl. Transfer the berry mixture to a large straight-sided skillet. Cover, and bring to a boil over medium-high heat, stirring occasionally.
Drop 8 large dollops of batter on top of berry mixture using 2 spoons, spacing them evenly. Sprinkle dumplings with the cinnamon-sugar mixture. Cover; reduce heat to medium. Cook until the dumplings are cooked through and juices are bubbling, about 15 minutes. Serve warm, drizzled with cream.