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.


  • 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

  • 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


  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.

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