Black Blue Berry Grunt Recipes

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BEST BLUEBERRY GRUNT



Best Blueberry Grunt image

Blueberry Grunt is a very old recipe and can be found in many of the older cookbooks. It is basically berries baked with a sweet dumpling topping, but still a DELICIOUS dessert.

Provided by skigb

Categories     Dessert

Time 25m

Yield 6-8 serving(s)

Number Of Ingredients 10

4 cups blueberries (frozen or fresh)
1 cup granulated sugar
1/2 cup water
1/2 teaspoon lemon juice
2 cups flour
1/4 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
2 tablespoons butter
1 cup milk

Steps:

  • In a saucepan, combine the berries, sugar, water and lemon juice.
  • Heat to boiling and reduce to a simmer.
  • Combine the flour, sugar, baking powder and salt in a bowl.
  • Cut in the butter.
  • Add the milk, all at once and mix only until moistened.
  • Drop by spoonfuls into the simmering berries.
  • Cover and simmer for 15 minutes.
  • DO NOT LIFT THE LID.
  • Serve warm with Whipped Cream, Cream or Ice Cream.

Nutrition Facts : Calories 428.9, Fat 6, SaturatedFat 3.5, Cholesterol 15.9, Sodium 364.2, Carbohydrate 89.8, Fiber 3.5, Sugar 51.4, Protein 6.4

BLACKBERRY GRUNT



Blackberry Grunt image

Almost a blackberry cobbler but the dough is more of a dumpling than the other cake types I see everywhere. This is the recipe my great grandmother used for decades.

Provided by RiverMan

Categories     Desserts     Crisps and Crumbles Recipes

Time 1h15m

Yield 6

Number Of Ingredients 13

1 cup all-purpose flour
1 cup whole wheat flour
2 teaspoons baking powder
1 teaspoon kosher salt
¼ teaspoon baking soda
¼ cup chilled butter, cut into small pieces
1 cup buttermilk
1 tablespoon all-purpose flour for dusting
6 cups blackberries
1 ¼ cups raw sugar
1 cup water
2 tablespoons butter
1 tablespoon raw sugar, or more to taste

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Place a piece of aluminum foil on the bottom rack of the oven to catch any drippings.
  • Mix 1 cup all-purpose flour, whole wheat flour, baking powder, salt, and baking soda together in a large bowl. Work 1/4 cup butter into flour mixture using your hands until about half the butter has been incorporated and the rest is in pea-sized pieces.
  • Make a well in the center of the flour-butter mixture; add buttermilk to the well. Stir with a rubber spatula or wooden spoon until dough just comes together.
  • Lightly dust a piece of parchment paper with 1 tablespoon all-purpose flour.
  • Turn dough onto the prepared parchment paper. Shape dough into a ball; wrap parchment paper around dough. Store in refrigerator while preparing the blackberry filling.
  • Mix blackberries, 1 1/4 cup sugar, and water together in a large bowl.
  • Melt 2 tablespoons butter in a 10-inch cast iron skillet over medium heat. Pour blackberry mixture into the melted butter and bring to a simmer. Decrease heat to medium-low; cook and stir until liquid has reduced and is thick enough to coat the back of a spoon, about 15 minutes.
  • Gently drop large spoonfuls of dough evenly into the blackberry mixture; sprinkle with 1 tablespoon sugar.
  • Bake in the preheated oven until lightly browned, 15 to 20 minutes. Remove from oven and allow grunt to cool for 15 to 30 minutes before serving.

Nutrition Facts : Calories 489.6 calories, Carbohydrate 89.2 g, Cholesterol 32.1 mg, Fat 13.2 g, Fiber 10.2 g, Protein 8.5 g, SaturatedFat 7.6 g, Sodium 680.3 mg, Sugar 49.7 g

BLACKBERRY GRUNT



Blackberry Grunt image

Provided by Alton Brown

Categories     dessert

Time 1h30m

Yield 6 to 8 servings

Number Of Ingredients 10

9 1/2 ounces all purpose flour, approximately 2 cups
2 teaspoons baking powder
1 teaspoon kosher salt
1/4 teaspoon baking soda
2 ounces unsalted butter, cut into small pieces and chilled
1 cup buttermilk
1 pound 3 ounces fresh or frozen blackberries, approximately 4 cups
1 cup sugar
1 cup water
1/2 teaspoon ground ginger

Steps:

  • Preheat oven to 400 degrees F. Place a piece of foil on the bottom rack of the oven to catch any drippings.
  • Place the flour, baking powder, salt and baking soda into the bowl of a food processor and process for 3 to 4 pulses. Pour the mixture into a large mixing bowl and, using your hands, work the butter into the flour mixture until about half of the fat disappears and the rest is left in pea-size pieces. Make a well in the center of the mixture and add the buttermilk and stir with a rubber spatula or wooden spoon just until it comes together. Turn the mixture out onto a piece of parchment or waxed paper that has been lightly dusted with flour, shape into a ball and wrap and store in the refrigerator while you prepare the filling.
  • Combine the blackberries, sugar, water and ginger in a large mixing bowl. Pour the mixture into a 10-inch cast iron skillet and place over medium heat. Bring this to a simmer decrease the heat to medium low and continue to cook, stirring occasionally, for 15 minutes, or until the liquid is thick enough to coat the back of a spoon. Retrieve the dough from the refrigerator and gently drop it on the fruit mixture using a 1-ounce disher or large spoon, evenly distributing it over the top. Bake in the oven for 15 to 20 minutes, or until the top is just starting to brown. Remove from the oven and allow the grunt to cool for 15 to 30 minutes before serving.

BLUEBERRY GRUNT



Blueberry Grunt image

Blueberries and dumplings, it doesn't get any better than this.

Provided by Sue Snow

Categories     Desserts     Crisps and Crumbles Recipes     Blueberry Crisps and Crumbles Recipes

Time 40m

Yield 8

Number Of Ingredients 10

2 (15 ounce) cans blueberries
½ cup white sugar
1 ½ cups all-purpose flour
2 teaspoons baking powder
2 teaspoons lemon zest
¼ teaspoon ground nutmeg
½ teaspoon ground cinnamon
¼ teaspoon salt
¾ cup milk
½ cup heavy cream

Steps:

  • Pour blueberries and their juice into a 10 inch iron skillet or kettle. Stir in sugar. Cook until juice begins to boil, and lower heat.
  • In medium mixing bowl, mix flour, baking powder, lemon rind, spices, and salt. Stir in milk until dry particles are just moistened. Drop dough by spoonfuls (8 dumplings) on top of simmering berry mixture, and cover skillet. Cook over medium-low heat until dough is puffed and cooked through. Serve dumplings with berry sauce and cold cream.

Nutrition Facts : Calories 290.5 calories, Carbohydrate 55.6 g, Cholesterol 22.2 mg, Fat 6.6 g, Fiber 2.5 g, Protein 4.2 g, SaturatedFat 3.8 g, Sodium 213.3 mg, Sugar 35.2 g

BLACK & BLUE BERRY GRUNT



Black & Blue Berry Grunt image

If you're looking for something different from the usual cakes and fruit pies, try this old-fashioned dessert. It features a delicious combination of blackberries and blueberries with homemade dumplings on top. -Kelly Akin, Johnsonville, New York

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 8 servings.

Number Of Ingredients 17

2-1/2 cups fresh or frozen blackberries, thawed
2-1/2 cups fresh or frozen blueberries, thawed
3/4 cup sugar
1/4 cup water
1 tablespoon lemon juice
1/8 teaspoon ground cinnamon
1/8 teaspoon pepper
DUMPLINGS:
1 cup all-purpose flour
2 tablespoons sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/8 teaspoon salt
2 tablespoons butter, melted
1/2 cup buttermilk
1 tablespoon cinnamon-sugar
Sweetened whipped cream, optional

Steps:

  • In a large skillet, combine the first 7 ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. , Meanwhile, in a large bowl, combine the first 5 dumpling ingredients. Add butter and buttermilk; stir just until moistened. Drop by tablespoonfuls onto berry mixture. Sprinkle with cinnamon-sugar. , Cover tightly; simmer until a toothpick inserted in a dumpling comes out clean, 10-15 minutes. Serve warm; if desired, top with sweetened whipped cream.

Nutrition Facts : Calories 226 calories, Fat 4g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 229mg sodium, Carbohydrate 47g carbohydrate (31g sugars, Fiber 4g fiber), Protein 3g protein.

BLUEBERRY GRUNT



Blueberry Grunt image

The name may make you smile-and the flavor of this stovetop treat is guaranteed to have the same effect. Make this traditional dessert in a skillet with a tight-fitting lid, and you'll hear it "grunt" as it cooks! -Iola Egle, Bella Vista, Arkansas

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 6-8 servings.

Number Of Ingredients 11

4 cups fresh blueberries
1 cup sugar
1 cup water
1-1/2 cups all-purpose flour
2 teaspoons baking powder
2 tablespoons grated orange zest
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
3/4 cup milk
Heavy whipping cream, optional

Steps:

  • In a skillet, combine blueberries, sugar and water; bring to a boil. Simmer, uncovered, for 20 minutes. , In a bowl, combine the next six ingredients; stir in milk just until moistened (dough will be stiff). Drop by tablespoonfuls over blueberries. , Cover and cook 10-15 minutes or until dumplings are puffed and test done. Serve warm with cream if desired.

Nutrition Facts : Calories 240 calories, Fat 1g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 186mg sodium, Carbohydrate 55g carbohydrate (33g sugars, Fiber 3g fiber), Protein 4g protein.

BLACKBERRY GRUNT



Blackberry Grunt image

Provided by Food Network

Categories     dessert

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 13

8 cups fresh or IQF frozen blackberries
3/4 cup sugar (or to taste)
1/2 cup red wine or water
1 tablespoon grated lemon zest
1 cup all purpose flour
2 tablespoons sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 tablespoons unsalted butter, melted
1/2 cup buttermilk (or a mixture of plain yogurt and skim milk or water), plus more as needed
2 tablespoons sugar mixed with 1 teaspoon cinnamon
Whipped cream, cinnamon ice cream or sweetened yogurt

Steps:

  • Place the berry mixture in a deep 8 or 9-inch skillet 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, spoon the dough over the fruit, forming small dumplings. Sprinkle the dumplings with the cinnamon sugar. Tightly cover the skillet with the lid or a sheet of foil and steam mixture over medium-low heat, without opening lid, until the dumplings set and the surface is dry when touched with a fingertip, about 15 minutes. To serve: Spoon the warm grunt into serving bowls, and top with whipped cream, ice cream or sweetened yogurt.

BERRY GRUNT



Berry Grunt image

A classic grunt is a dumpling-topped fruit dessert that's cooked on the stove. Ours is made with blackberries and raspberries and dollops of ginger-spiked dumpling batter.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Number Of Ingredients 12

1 cup sugar
1/4 teaspoon plus a pinch of ground cinnamon
3/4 cup all-purpose flour
3/4 teaspoon baking powder
Salt
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)
3 cups blackberries (about 1 1/2 pints)
2 tablespoon fresh lemon juice
Heavy cream, for drizzling

Steps:

  • 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.

BLACKBERRY GRUNT



Blackberry Grunt image

Make and share this Blackberry Grunt recipe from Food.com.

Provided by Xexe383

Categories     Dessert

Time 1h5m

Yield 8 serving(s)

Number Of Ingredients 10

9 1/2 ounces all-purpose flour, approximately 2 cups
2 teaspoons baking powder
1 teaspoon kosher salt
1/4 teaspoon baking soda
2 ounces unsalted butter, cut into small pieces and chilled
1 cup buttermilk
19 ounces blackberries (fresh or frozen)
1 cup sugar
1 cup water
1/2 teaspoon ground ginger

Steps:

  • Preheat oven to 400 degrees F. Place a piece of foil on the bottom rack of the oven to catch any drippings.
  • Place the flour, baking powder, salt and baking soda into the bowl of a food processor and process for 3 to 4 pulses.
  • Pour the mixture into a large mixing bowl and, using your hands, work the butter into the flour mixture until about half of the fat disappears and the rest is left in pea-size pieces.
  • Make a well in the center of the mixture and add the buttermilk and stir with a rubber spatula or wooden spoon just until it comes together.
  • Turn the mixture out onto a piece of parchment or waxed paper that has been lightly dusted with flour, shape into a ball and wrap and store in the refrigerator while you prepare the filling.
  • Combine the blackberries, sugar, water and ginger in a large mixing bowl. Pour the mixture into a 10-inch cast iron skillet and place over medium heat.
  • Bring this to a simmer decrease the heat to medium low and continue to cook, stirring occasionally, for 15 minutes, or until the liquid is thick enough to coat the back of a spoon.
  • Retrieve the dough from the refrigerator and gently drop it on the fruit mixture using a 1-ounce disher or large spoon, evenly distributing it over the top. Bake in the oven for 15 to 20 minutes, or until the top is just starting to brown. Remove from the oven and allow the grunt to cool for 15 to 30 minutes before serving.

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