Blackberry Grunt Recipes

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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 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.

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.

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.

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  • 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, stirring 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, 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, until the liquid is thick enough to coat the back of a spoon, about 15 minutes. 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 until the top is just starting to brown, 15 to 20 minutes. Remove from the oven and allow the grunt to cool for 15 to 30 minutes before serving.


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