A classic grunt is a dumpling-topped fruit dessert that's cooked on the stove; it is often called a slump. Our grunt has blackberries and raspberries that simmer together. Then dollops of ginger-spiked dumpling batter are added to the pan, to steam in berry juice. Give everyone a dumpling and a splash of heavy cream.
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
- 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
- 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.
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