Mixed Berry Grunt Recipes

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.

MIXED BERRY COBBLER

Steps:

• Preheat the oven to 400 degrees F. Coat an 8 by 8-inch baking dish with cooking spray.
• For the filling: In a large bowl, toss the berries with whole wheat flour, sugar and zest. Transfer the berry mixture to the baking dish and set aside.
• For the topping: In a medium bowl whisk together the whole-wheat flour, all-purpose flour, 2 tablespoons of sugar, baking powder, baking soda and salt. Cut in the butter using 2 knives or a pastry cutter until many small pebble-sized pieces are formed.
• In a small bowl or pitcher, whisk together the buttermilk and oil. Add the buttermilk-oil mixture to the dry ingredients and mix until just moistened. Do not over mix. Drop the batter onto the fruit forming 6 mounds. Sprinkle with the remaining teaspoon of sugar. Bake for 30 minutes, until fruit is bubbly and top is golden. Let stand for at least 10 minutes before serving.

CAPE BRETON BLUEBERRY GRUNT

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Arrange the blueberries in the bottom of a casserole dish; sprinkle 1 cup sugar over the blueberries.
• Cream together the shortening, 1/2 cup sugar, and egg. Add the milk, flour, baking powder, and salt. Beat until evenly combined. Drop by spoonfuls on top of the blueberries.
• Bake in preheated oven until golden brown, about 30 minutes.

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.

BEST BLUEBERRY GRUNT

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.

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.