Ever heard of a “grunt” dessert? It’s also known as a slump, and it’s like a cobbler but with a tasty fruit filling and a biscuit-like dough. Instead of baking it, you steam it on the stovetop, creating a perfectly fluffy, soft dumpling!
The name comes from the sound the fruit makes as it bubbles under the biscuits. Maybe not easy to hear in the video, but it really does sound like little grunts!
I think the not-so-appetizing names might be why this dessert isn’t more popular š But it’s a truly delicious (and easy!) summer treat. So, save the recipe and give it a shot!
Here’s the recipe for a Four Berry Grunt (serves 8):
Four Berry Grunt
Servings 8
Ingredients
**Filling:**
- 6 cups berries of your choice we used 1 1/2 cups each of strawberries, blueberries, raspberries, and blackberries
- 1/2 cup granulated sugar
- 2 tbsp lemon juice
- 2 tsp lemon zest
- 2 tbsp water
- Pinch of salt
- 1 tsp vanilla extract
- 1/2 tsp ginger
- 1/2 tsp cinnamon
**Topping:**
- 2 cups all-purpose flour
- 2 tbsp granulated sugar
- 2 tsp baking powder
- 1/2 tsp salt
- 4 tbsp unsalted butter cold and cubed (or use vegan butter)
- 1 cup cold buttermilk *see note for making vegan buttermilk below
Instructions
- In a 10ā skillet, mix all filling ingredients and bring to a boil. Simmer for 10-15 minutes until berries are soft and the sauce thickens slightly.
- In a big bowl, whisk together flour, sugar, baking powder, and salt. Add butter and blend it into the flour using your fingers or a pastry cutter. Stir in the cold buttermilk until a dough forms.
- Use a 1 tbsp cookie dough scoop to drop dumplings on the berry mixture. Cover, reduce heat, and cook for 15-18 minutes until dumplings are cooked through. Serve warm with ice cream. Enjoy!
Notes
*To make vegan buttermilk, mix 1 cup dairy-free milk with 1 tbsp lemon juice or ACV.