Although there is a great debate on what makes a “grunt”, the definition seems to be that a grunt or slump are simmered on top of the stove or grill rather than baked in the oven. “Grunts” are usually made with berries and the name supposedly comes from the sound the berries make as they simmer! Substitute your favorite in-season berries.
Total Time 1 hour
Prep Time 15 mins
Difficulty Level Medium
1/2 cup red wine (berries)
1 tbsp cornstarch (berries)
3/4 cup sugar (berries)
8 cups fresh blackberries
2 tbsps finely grated lemon zest (berries)
1 cup all-purpose flour (dumpling dough)
2 tbsps sugar (dumpling dough)
1 tsp baking power (dumpling dough)
1/2 tsp baking soda (dumpling dough)
1/8 tsp salt (dumpling dough)
2 tbsps unsalted butter, melted (dumpling dough)
2/3 cup buttermilk, plus more if needed to make a soft dough (dumpling dough)
2 tbsps sugar mixed with 1 tsp cinnamon (dumpling dough)
Top with whipped cream or ice cream
Mix the wine and cornstarch together to dissolve the starch.
Add the wine mixture along with the sugar, berries and zest to a heavy, deep casserole and bring to a simmer over moderate heat.
While berries are cooking make the dumpling dough by stirring together the flour, sugar, baking powder, baking soda and salt in a mixing bowl. Stir in the melted butter.
Add enough of the buttermilk to form a soft dough. For reference it should be wetter than a biscuit dough.
Using a soupspoon, place heaping spoonfuls of the dumpling dough on top the fruit. Sprinkle the dumplings with the cinnamon sugar.
Tightly cover with a lid or a sheet of foil and cook the mixture over medium-low heat so that the fruit just barely simmers.
Keep covered until the dumplings are puffed and set and the surface is firm when touched with a fingertip. This will take about 10 minutes or so.
To serve: Spoon the warm grunt into serving bowls and spoon on topping of your choice.