Food & Cooking Recipes Dessert & Treats Recipes Skillet-Cooked Mixed-Berry Grunt 3.6 (37) 1 Review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on February 9, 2021 Print Rate It Share Share Tweet Pin Email Photo: Tara Donne 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. Rate it Print