Mixed Berry Grunt Recipes

SKILLET-COOKED MIXED-BERRY GRUNT

Steps:

• Cook berries with 1/4 cup sugar, the water, and lemon juice in a cast-iron skillet set over a campfire or on a medium grill, until thickened, 10 to 15 minutes.
• Meanwhile, whisk together flour, baking powder, baking soda, 1/4 teaspoon salt, and remaining 2 tablespoons sugar. Add buttermilk and butter; stir until a moist dough forms.
• Spoon 6 dollops of dough over fruit. Sprinkle cinnamon-sugar over dough.
• Cover skillet tightly with parchment-lined foil. Cook until dumplings are set and tops are dry, about 20 minutes.

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.

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 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.