Skillet Cooked Mixed Berry Grunt Recipes

SKILLET-COOKED MIXED-BERRY GRUNT

Steps:

• Cook berries with 1/4 cup sugar, the water, and lemon juice in a cast-iron skillet set over a campfire or on a medium grill, until thickened, 10 to 15 minutes.
• Meanwhile, whisk together flour, baking powder, baking soda, 1/4 teaspoon salt, and remaining 2 tablespoons sugar. Add buttermilk and butter; stir until a moist dough forms.
• Spoon 6 dollops of dough over fruit. Sprinkle cinnamon-sugar over dough.
• Cover skillet tightly with parchment-lined foil. Cook until dumplings are set and tops are dry, about 20 minutes.

BLUEBERRY GRUNT

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.

MIXED BERRY SKILLET COBBLER RECIPE BY TASTY

Steps:

• Preheat your oven to 350ºF (180ºC).
• In a cast-iron skillet over medium-low heat, add the berries, sugar, cornstarch, and lemon juice.
• Mix to combine and stir for 5-10 minutes until the mixture starts to thicken.
• Let simmer for 5 minutes on low heat.
• Sprinkle the box cake mix over the berry filling.
• Distribute the butter evenly over the top to ensure even baking.
• Bake for 45 minutes to an hour, until the top is golden brown.
• Serve warm with ice cream.
• Enjoy!

BERRY GRUNT

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.

SUMMER BERRY GRUNT

Steps:

• In a large skillet, combine the berries, water and 1/3 cup vanilla sugar. Set the skillet over medium-high heat and bring it to a simmer.
• While the berries are cooking, combine flour, baking powder, salt and remaining sugar in a medium bowl. Mix with a fork to combine.
• In a separate bowl, whisk together milk and vanilla and add to dry ingredients. Mix together with a fork until dry mixture comes together in a soft dough.
• Drop the dough by heaping spoonfuls onto simmering berries, making 8 dumplings. Cover pan and cook 10 minutes, until dumplings are puffed up and cooked through.

BLUEBERRY GRUNT

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.

MIXED BERRY GRUNT

Steps:

• In a nine inch covered skillet mix all the berrie ingredients together and simmer uncovered for 3 minutes.
• In a large bowl, mix together flour, sugar, zest, baking powder, baking soda, and salt.
• Stir in buttermilk.
• Melt butter and stir into mixture just until a loose dough forms.
• Drop dough over berries in skillet in dumpling shapes, about 1 heaping tablespoon each.
• Cover and simmer over medium-low heat for 20 minutes without lifting cover.
• To serve, spoon dumplings and fruit into bowl and top with vanilla ice cream.

BALSAMIC CHICKEN SKILLET WITH MIXED BERRY SAUCE

Steps:

• Combine berries, vinegar, whiskey, mustard, lemon juice, honey, brown sugar, ginger, shallot, and cayenne pepper in a blender; blend until smooth.
• Place chicken in a resealable plastic bag. Add 1/2 of the berry marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator, 4 hours to overnight. Reserve the remaining berry sauce.
• Remove chicken from the refrigerator. Heat oil in a large skillet over medium-high heat. Place chicken in the hot skillet and brown on both sides, basting occasionally with the extra marinade. Cook until chicken is no longer pink and juices run clear, about 15 minutes; discard any remaining marinade. Remove from the heat, and let rest for 3 minutes.
• Meanwhile, pour the reserved berry sauce in a small saucepan and bring to a simmer over medium-low heat.
• Slice chicken into 1/2-inch thick slices and spoon warmed berry sauce over top.