Skillet-Cooked Mixed-Berry Grunt

berry grunt
Photo: Tara Donne
Prep Time:
10 mins
Total Time:
45 mins

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.


  • 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

  • teaspoon ground cinnamon mixed with 1 teaspoon sugar


  1. 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.

  2. 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.

  3. Spoon 6 dollops of dough over fruit. Sprinkle cinnamon-sugar over dough.

  4. Cover skillet tightly with parchment-lined foil. Cook until dumplings are set and tops are dry, about 20 minutes.

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