Skillet-Cooked Mixed-Berry Grunt

Name: Skillet-Cooked Mixed-Berry Grunt
Prep time: 10 min
Total time: 45 min
Ingredients: 2 pounds fresh mixed berries, such as blueberries, raspberries, and blackberries; 0.25 cup plus 2 tablespoons sugar; 2 tablespoons water; 1 tablespoon fresh lemon juice; 1 cup all-purpose flour; 1 teaspoon baking powder; 0.5 teaspoon baking soda; Coarse salt; 0.5 cup plus 2 tablespoons low-fat buttermilk; 2 tablespoons unsalted butter, melted; 0.125 teaspoon ground cinnamon mixed with 1 teaspoon sugar

3.6

(37)

1 Review

By

Martha Stewart Editors

Updated on February 9, 2021

Prep Time:

10 mins

Total Time:

45 mins

Servings:

8

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.

Ingredients

2 pounds fresh mixed berries, such as blueberries, raspberries, and blackberries
¼ cup plus 2 tablespoons sugar
2 tablespoons water
1 tablespoon fresh lemon juice
1 cup all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
Coarse salt
½ cup plus 2 tablespoons low-fat buttermilk
2 tablespoons unsalted butter, melted
⅛ teaspoon ground cinnamon mixed with 1 teaspoon sugar

Directions

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.