ďGruntĒ is the funny name given to a colonial dish of berries topped with sweet dumplings. Itís a wonderful summer treat for itís prepared on top of the stove, not in the oven. It will, however, provide homey warmth for breakfast, brunch or dessert any time of the year.
This recipe has great berry flavor thatís intensified by the addition of blackberry syrup, a special syrup found at many farm stands and specialty food shops. If the syrup isnít available, substitute two tablespoons berry-flavored liqueur or brandy, increase water to three tablespoons and add 1/3 cup sugar to the berries.
Note: Blackberries and blackberry syrup may be replaced with other berries and berry syrups.
1. Mix flour, sugar, baking powder, baking soda and salt in a medium bowl. Using a separate bowl, combine milk, melted butter and oil. Sir the wet ingredients into the dry mixture.
2. Combine berries, syrup, lemon juice and 1 tablespoon water in a medium skillet. Stir gently; cover and bring to strong simmer.
3. Drop the dumpling batter by spoonfuls over the berries. Sprinkle lightly with cinnamon sugar. Cover skillet tightly and cook over medium-low heat until dumplings are firm, about 15 minutes. Serve warm.
Copyright by Terese Allen