New This Month

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.

  • Servings: 8

Source: Martha Stewart Living, August 2005


  • 1 cup sugar
  • 1/4 teaspoon plus a pinch of ground cinnamon
  • 3/4 cup all-purpose flour
  • 3/4 teaspoon baking powder
  • Salt
  • 1/4 teaspoon ground ginger
  • 1/3 cup whole milk, room temperature
  • 2 tablespoons unsalted butter, melted
  • 4 cups raspberries (about 1 1/2 pints)
  • 3 cups blackberries (about 1 1/2 pints)
  • 2 tablespoon fresh lemon juice
  • Heavy cream, for drizzling


  1. 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.

  2. 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.

  3. 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.

Reviews Add a comment

  • verniesman
    19 MAR, 2012
    well it was very sweet and the dumplings were light not heavy. i just used blackberries , it was a good thing!