Spiced Blueberry Grunt Recipes

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SPICED BLUEBERRY GRUNT



Spiced Blueberry Grunt image

Grunts get their quirky name from the fact that the fruit, which is topped with dumplings and cooked on the stove in a covered skillet, can make a grunting sound as the dessert steams. Molasses adds sweetness and a lovely depth of flavor.

Provided by Carolyn Beth Weil

Categories     Citrus     Fruit     Dessert     Blueberry     Summer     Bon Appétit     Cobbler/Crumble     Steam

Number Of Ingredients 18

Filling:
4 cups fresh blueberries (from four 1/2-pint containers)
1/2 cup (packed) golden brown sugar
1/4 cup mild-flavored (light) molasses
1/4 cup water
3 tablespoons fresh lemon juice
2 teaspoons finely grated lemon peel
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
Dumplings:
1 1/2 cups all purpose flour
2 tablespoons sugar
2 teaspoons baking powder
3/4 teaspoon fine sea salt
3 tablespoons chilled unsalted butter, cut into 1/4-inch cubes
3/4 cup whole milk
To serve:
Whipped cream, chilled whipping cream, or vanilla ice cream

Steps:

  • For filling:
  • Mix all ingredients in 12-inch-diameter skillet. Bring to boil over medium-high heat, stirring until sugar dissolves. Reduce heat to medium; simmer until berries soften and mixture thickens slightly, about 10 minutes.
  • Meanwhile, prepare dumplings:
  • Whisk flour, sugar, baking powder, and salt in medium bowl to blend. Add butter and rub in with fingertips until mixture resembles fine meal. Add milk; stir just until blended and sticky dough forms.
  • Drop batter by tablespoonfuls onto simmering berry mixture, placing close together. Reduce heat to medium-low; cover skillet and simmer until dumplings are firm and tester inserted into dumplings comes out clean, about 25 minutes. Scoop warm dessert into bowls.
  • To serve:
  • Top with whipped cream, whipping cream, or ice cream.

MAINE BLUEBERRY GRUNT



Maine blueberry grunt image

unlike a cobbler or crisp, a grunt cooks start to finish on the stovetop. Stewed, spiced berries are topped with dollops of biscuit dough, covered, and cooked until the dumplings are done. The technique can be traced to 1807, when recipes cooked sweetened dumpling dough in water to make quick puddings. It eventually evolved into...

Provided by Lynnda Cloutier

Categories     Fruit Desserts

Number Of Ingredients 16

8 cups fresh blueberries
1/2 cup sugar
2 tablespoons water
1 teaspoon grated lemon zest and 1 tablespoon fresh lemon juice
1/2 teaspoon ground cinnamon
1 teaspoon cornstarch
TOPPING:
3/4 cup buttermilk
6 tablespoons unsalted butter, melted and cooled, three quarters stick
1 teaspoon vanilla extract
2 1/4 cups flour
1/2 cup sugar
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoons salt
1/2 teaspoon ground cinnamon

Steps:

  • 1. for the filling, cook 4 cups of the blueberries, the sugar, water, lemon zest and cinnamon in a Dutch oven over medium-high heat, stirring occasionally, until the mixture is thick and jam -- like, 10 to 12 minutes. Whisk the lemon juice and cornstarch together in a small bowl, then stir into the blueberry mixture. Stir in the remaining 4 cups blueberries and cook until heated through, about one minute. Cover to keep warm and let set off the heat.
  • 2. For the topping, mix the buttermilk, melted butter, and vanilla in a measuring cup. Whisk the flour, 6 tablespoons of the sugar the baking powder, baking soda and salt together in a large bowl. Slowly stir the buttermilk mixture into the flour mixture until dough forms.
  • 3. Using a small ice cream scoop or two large spoons, spoon golf ball sized dumplings on top of the warm blueberry mixture. You should have 14 dumplings. Wrap the lid of the Dutch oven with a clean kitchen towel, keeping the towel away from heat source, and cover the pot. Simmer gently until the dumplings have doubled in size and a toothpick inserted into the center comes out clean, 16 to 22 minutes.
  • 4. Combine the cinnamon and the remaining 2 tablespoon sugar in a bowl. Uncover the pot and sprinkle the dumplings evenly with the cinnamon sugar. Serve.

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Top Asked Questions

How much sugar to add to blueberry grunt?
Hi Judy, the original amount is 1 cup of sugar, so reduce the amount (to 3/4 of a cup) if you would like a grunt that is not as sweet. Thanks for your comment – we have fixed the amount in the recipe.
Where does the name blueberry grunt come from?
Very similar to a cobbler, blueberry grunt is traditionally cooked on the stove top and covered with a lid instead of baked in the oven, though you could easily bake a blueberry grunt as well. The name of this odd sounding dessert comes from the the odd grunting sound the blueberry sauce makes as it cooks underneath the dumpling style crust.
Can you cook blueberry grunt on the stove top?
While it’s true that a blueberry grunt is traditionally only cooked on the stove top, and the dumplings steamed as the blueberries cook. I prefer a combination of stove top cooking and baking to create a golden brown, crisp dumpling crust. I always start by cooking the blueberries first so that they can simmer while I prepare the dumpling batter.
What kind of Zest is in blueberry grunt?
By grating the lemon zest directly into the sugar we use for blueberry sauce and dumplings batter and rubbing it in with our fingertips, we season the whole dessert with fresh lemon aroma. Served with a generous scoop (or two) of vanilla ice cream, this blueberry grunt will take you straight to blueberry heaven!

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