Blackberry Grunt
“Grunt” is the funny name given to a colonial dish of berries topped with sweet dumplings. It’s a wonderful summer treat for it’s 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 that’s intensified by the addition of blackberry syrup, a special syrup found at many farm stands and specialty food shops. If the syrup isn’t 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.
Prep Time: 20
Total Time: 35
Servings: 6
Ingredients:
Dumplings:
1 cup flour
3 tablespoons sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup Organic Valley lowfat milk
1 tablespoon Organic Valley butter, melted
1 tablespoon vegetable oil
Cinnamon sugar
Also:
2 heaping cups blackberries
1/4 cup blackberry syrup
1 tablespoon fresh lemon juice
Instructions:
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
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Customer Comments:
Customer rating:
I have not tried this yet but when I was young my Grandmother made something much like this, really good with milk on it too.
Customer rating: 
Strawberries and blackberries are a gift from the gods.And i get to add dumplings to them. Heavenly nervana. Thanks Vickie
Customer rating:
This is an old English recipe and my grandmother used to make it, but she put it in a pie dish and baked it to finish it off. Delicious!
Customer rating:
The simplicity of this dessert is the best. My memories of this on my mother's table makes my mouth water! She always used a cast iron frying pan and every bit would be gone. Hope others will try this recipe.
Customer rating:
Sounds wonderful! I will try it. (why not add lemon zest to the glaze?) Mary Karau