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.

Martha Stewart Living, June 2011


Credit: Tara Donne

Recipe Summary

10 mins
45 mins


Ingredient Checklist


Instructions Checklist
  • 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.


Reviews (1)

37 Ratings
  • 5 star values: 8
  • 4 star values: 11
  • 3 star values: 15
  • 2 star values: 2
  • 1 star values: 1
Rating: 5 stars
Made this twice this weekend. I don't have a cast iron skillet so I used a regular skillet. The first batch was almost a complete failure. For the second batch I had to turn the heat down to between low & medium so the berries didn't thicken before putting in the batter. Still left 20min but boiled on low to medium heat. I separated the batter in little mounds on a different plate just to make things easier because the batter is pretty sticky. Served with vanilla ice cream & everyone loved it!