Skillet-Cooked Mixed-Berry Grunt

A grunt, sometimes called a slump, is a classic American skillet dessert combining fruit stew and a fluffy dough topping. Whether you're plucking berries at your campsite or at the farm stand, this is a great way to put a variety of the juicy gems to use.

  • Prep:
  • Total Time:
  • Servings: 8
Skillet-Cooked Mixed-Berry Grunt

Photography: Tara Donne

Source: Martha Stewart Living, June 2011

Ingredients

  • 2 pounds fresh mixed berries, such as blueberries, raspberries, and blackberries
  • 1/4 cup plus 2 tablespoons sugar
  • 2 tablespoons water
  • 1 tablespoon fresh lemon juice
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • Coarse salt
  • 1/2 cup plus 2 tablespoons low-fat buttermilk
  • 2 tablespoons unsalted butter, melted
  • 1/8 teaspoon ground cinnamon mixed with 1 teaspoon sugar

Directions

  1. 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.

  2. 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.

  3. Spoon 6 dollops of dough over fruit. Sprinkle cinnamon-sugar over dough.

  4. Cover skillet tightly with parchment-lined foil. Cook until dumplings are set and tops are dry, about 20 minutes.

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