Berry Grunt

Name: Berry Grunt
Ingredients: 1 cup sugar; 0.25 teaspoon plus a pinch of ground cinnamon; 0.75 cup all-purpose flour; 0.75 teaspoon baking powder; Salt; 0.25 teaspoon ground ginger; 0.333 cup whole milk, room temperature; 2 tablespoons unsalted butter, melted; 4 cups raspberries (about 1 ½ pints); 3 cups blackberries (about 1 ½ pints); 2 tablespoon fresh lemon juice; Heavy cream, for drizzling

3.3

(42)

1 Review

By

Martha Stewart Editors

Updated on May 16, 2017

Servings:

8

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.

Ingredients

1 cup sugar
¼ teaspoon plus a pinch of ground cinnamon
¾ cup all-purpose flour
¾ teaspoon baking powder
Salt
¼ teaspoon ground ginger
⅓ cup whole milk, room temperature
2 tablespoons unsalted butter, melted
4 cups raspberries (about 1 ½ pints)
3 cups blackberries (about 1 ½ pints)
2 tablespoon fresh lemon juice
Heavy cream, for drizzling

Directions

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.