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.
- Total Time:
- Servings: 8
Photography: Tara Donne
Source: Martha Stewart Living, June 2011
- 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
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.