BEST BLUEBERRY GRUNT
Blueberry Grunt is a very old recipe and can be found in many of the older cookbooks. It is basically berries baked with a sweet dumpling topping, but still a DELICIOUS dessert.
Provided by skigb
Categories Dessert
Time 25m
Yield 6-8 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 428.9, Fat 6, SaturatedFat 3.5, Cholesterol 15.9, Sodium 364.2, Carbohydrate 89.8, Fiber 3.5, Sugar 51.4, Protein 6.4
BLUEBERRY GRUNT
The name may make you smile-and the flavor of this stovetop treat is guaranteed to have the same effect. Make this traditional dessert in a skillet with a tight-fitting lid, and you'll hear it "grunt" as it cooks! -Iola Egle, Bella Vista, Arkansas
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 6-8 servings.
Number Of Ingredients 11
Steps:
- In a skillet, combine blueberries, sugar and water; bring to a boil. Simmer, uncovered, for 20 minutes. , In a bowl, combine the next six ingredients; stir in milk just until moistened (dough will be stiff). Drop by tablespoonfuls over blueberries. , Cover and cook 10-15 minutes or until dumplings are puffed and test done. Serve warm with cream if desired.
Nutrition Facts : Calories 240 calories, Fat 1g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 186mg sodium, Carbohydrate 55g carbohydrate (33g sugars, Fiber 3g fiber), Protein 4g protein.
BLUEBERRY GRUNT
This is a pudding with dumplings in it. Pretty tasty! This is a crockpot dish so turn it on and leave it be for 5 1/2- 6 hours, before you start the dumpling part.
Provided by Miss JJ
Categories Dessert
Time 6h40m
Yield 8-12 serving(s)
Number Of Ingredients 12
Steps:
- In a 31/2 quart slow cooker, combine blueberries, the 1/2 cup granulated sugar, the water and tapioca. Cover and slow-cook until the berries have formed a thick sauce, 5 to 6 hours on low.
- In a medium bowl, whisk flour, the remaining 2 tablespoons granulated sugar, baking powder and salt to combine. Using a pastry blender or two knives, cut in the butter until the mixture resembled coarse meal.
- In small bowl, beat milk and egg together.
- Stir into flour mixture to form a soft dough.
- Turn the slow-cooker to high.
- Drop the dough by tablespoonfuls on top of the blueberries.
- Cover and slow-cook until the topping is firm and a toothpick inserted in the center comes out clean, about 30 minutes.
- Sprinkle the dumplings with the brown sugar.
- Let the grunt stand for 5 minutes before serving, then spoon into individual bowls.
Nutrition Facts : Calories 359.1, Fat 7.4, SaturatedFat 4.2, Cholesterol 40.6, Sodium 279.3, Carbohydrate 71.2, Fiber 3.4, Sugar 41.8, Protein 5
STOVE TOP BLUEBERRY GRUNT
This oddly named dessert promises juicy berries topped with biscuity dumplings, and there is no need to turn on the oven. But it can easily become a soggy, bland mess. Do not use frozen blueberries here, as they will make the filling watery. You will need a clean kitchen towel for this recipe.
Provided by Debbi R
Categories Desserts Fruit Dessert Recipes Blueberry Dessert Recipes
Time 55m
Yield 12
Number Of Ingredients 17
Steps:
- Combine 4 cups blueberries, 1/2 cup white sugar, 1/2 teaspoon cinnamon, water, and lemon zest in a Dutch oven. Cook and stir over medium-high heat until mixture has thickened and has a jam-like texture, 10 to 12 minutes.
- Whisk lemon juice and cornstarch together in a small bowl until smooth; stir into blueberry mixture. Add remaining 4 cups blueberries to the blueberry mixture; cook and stir until blueberry mixture is heated through, about 1 minute. Remove pot from heat and cover to keep warm.
- Mix buttermilk, butter, and vanilla extract together in a measuring cup. Whisk flour, baking powder, baking soda, salt, and 6 tablespoons sugar together in a large bowl. Slowly stir buttermilk mixture into flour mixture until dough forms. Scoop dough using a small ice cream scoop or 2 large spoons and drop golf ball-sized dumplings atop blueberry mixture.
- Wrap lid of Dutch oven with a clean kitchen towel to absorb condensation during cooking. Cover pot with the towel-wrapped lid, keeping towel away from heat source.
- Simmer grunt until dumplings have doubled in size and a toothpick inserted in the center comes out clean, 16 to 22 minutes.
- Mix 1/2 teaspoon cinnamon and 2 tablespoons white sugar together in a small bowl; sprinkle over dumplings.
Nutrition Facts : Calories 265 calories, Carbohydrate 50 g, Cholesterol 15.9 mg, Fat 6.4 g, Fiber 3.1 g, Protein 3.7 g, SaturatedFat 3.8 g, Sodium 228.7 mg, Sugar 27.2 g
CAPE BRETON BLUEBERRY GRUNT
Head for Cape Breton, NS in Atlantic Canada and you're sure to find a heaping helping of this traditional blueberry dessert. It's easy to prepare and delicious to eat! Serve hot topped with whipped cream.
Provided by LYNN1979
Categories Desserts Fruit Dessert Recipes Blueberry Dessert Recipes
Time 40m
Yield 6
Number Of Ingredients 9
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.
Nutrition Facts : Calories 417.9 calories, Carbohydrate 86.7 g, Cholesterol 30.5 mg, Fat 6.3 g, Fiber 2.6 g, Protein 6 g, SaturatedFat 1.9 g, Sodium 190.8 mg, Sugar 59.2 g
SLOW-COOKED BLUEBERRY GRUNT
If you love blueberries, then you can't go wrong with this easy dessert. For a special treat, serve it warm with vanilla ice cream. -Cleo Gonske, Redding, California
Provided by Taste of Home
Categories Desserts
Time 2h50m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- Place blueberries, sugar, water and extract in a 3-qt. slow cooker; stir to combine. Cook, covered, on high 2-3 hours or until bubbly., For dumplings, in a small bowl, whisk flour, baking powder, sugar and salt. Cut in butter and shortening until crumbly. Add milk; stir just until a soft dough forms., Drop dough by tablespoonfuls on top of hot blueberry mixture. Cook, covered, 30 minutes longer or until a toothpick inserted in center of dumplings comes out clean. If desired, serve warm with ice cream.
Nutrition Facts : Calories 360 calories, Fat 5g fat (2g saturated fat), Cholesterol 7mg cholesterol, Sodium 494mg sodium, Carbohydrate 73g carbohydrate (37g sugars, Fiber 3g fiber), Protein 6g protein.
SPICED BLUEBERRY GRUNT
Grunts get their quirky name from the fact that the fruit, which is topped with dumplings and cooked on the stove in a covered skillet, can make a grunting sound as the dessert steams. Molasses adds sweetness and a lovely depth of flavor.
Provided by Carolyn Beth Weil
Categories Citrus Fruit Dessert Blueberry Summer Bon Appétit Cobbler/Crumble Steam
Number Of Ingredients 18
Steps:
- For filling:
- Mix all ingredients in 12-inch-diameter skillet. Bring to boil over medium-high heat, stirring until sugar dissolves. Reduce heat to medium; simmer until berries soften and mixture thickens slightly, about 10 minutes.
- Meanwhile, prepare dumplings:
- Whisk flour, sugar, baking powder, and salt in medium bowl to blend. Add butter and rub in with fingertips until mixture resembles fine meal. Add milk; stir just until blended and sticky dough forms.
- Drop batter by tablespoonfuls onto simmering berry mixture, placing close together. Reduce heat to medium-low; cover skillet and simmer until dumplings are firm and tester inserted into dumplings comes out clean, about 25 minutes. Scoop warm dessert into bowls.
- To serve:
- Top with whipped cream, whipping cream, or ice cream.
BERRY GRUNT
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
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.
GRUNT
An amazing dessert you can enjoy with any berry you chose! Served warm with vanilla ice cream...yum!
Provided by Patti Serpa
Categories Desserts Crisps and Crumbles Recipes Blueberry Crisps and Crumbles Recipes
Time 50m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Combine blueberries, water, 1 cup white sugar, and 1 tablespoon butter in a saucepan; cook and stir over medium heat until heated through, about 5 minutes. Transfer blueberry mixture to a deep 1 1/2 to 2-quart baking dish.
- Beat 1/2 cup white sugar and 1 tablespoon butter together in a bowl until creamy. Sift flour, baking powder, and salt together in a separate bowl; stir into sugar-butter mixture. Add milk; stir until incorporated. Pour batter over blueberries.
- Bake in the preheated oven until lightly browned and bubbling, about 30 minutes.
Nutrition Facts : Calories 512.7 calories, Carbohydrate 111.4 g, Cholesterol 17.7 mg, Fat 6.9 g, Fiber 2.6 g, Protein 4.8 g, SaturatedFat 4.1 g, Sodium 371.7 mg, Sugar 83.7 g
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