dessert is essentially a stovetop cobbler; it's called a grunt supposedly because
of the sound the berries make as they simmer. You can substitute blueberries for
the blackberries if you like.
For the berries:
6 cups blackberries
3/4 cup sugar
1/3 cup water
1 Tbs. grated
For the dumpling
4-1/2 oz. (1
cup) all-purpose flour
2 Tbs. sugar
1 tsp. baking
1/2 tsp. baking
1/8 tsp. salt
2 Tbs. unsalted
1/2 cup buttermilk;
more as needed
1 Tbs. sugar
mixed with 1/2 tsp. ground cinnamon
cream for garnish (optional)
In a deep 10-inch
skillet that has a tight-fitting lid, combine the berries, sugar, water, and zest.
In a 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’s
slightly wetter than a biscuit dough.
the berry mixture to a boil over high heat, stirring once or twice.
Reduce to a
simmer and, using a soupspoon, spoon the dough over the fruit, creating about 8
dumplings with the cinnamon-sugar mixture.
Cover the skillet
tightly with the lid or foil and steam over medium-low heat, without uncovering,
until the dumplings are set and the surface is dry when touched with a fingertip,
about 15 minutes
(If you’re not
sure if the dumplings are done, you can gently break one open with a fork.)
Try not to remove
the lid (which would let steam escape) before 15 minutes, and if the dumplings need
further cooking, quickly return the lid.
spooning the warm grunt (it will be fairly liquid) into small bowls.
vanilla ice cream, if you like.
(per serving): Calories (kcal): 320, Fat (kcal): 5, Fat Calories (g): 45, Saturated
Fat (g): 3, Protein (g): 4, Monounsaturated Fat (g): 1, Carbohydrates (mg): 67,
Polyunsaturated Fat (mg): 1, Sodium (g): 90, Cholesterol (g): 10, Fiber (g): 8.