BEST BLUEBERRY GRUNT
Blueberry Grunt is a very old recipe and can be found in many of the older cookbooks. It is basically berries baked with a sweet dumpling topping, but still a DELICIOUS dessert.
Provided by skigb
Categories Dessert
Time 25m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- In a saucepan, combine the berries, sugar, water and lemon juice.
- Heat to boiling and reduce to a simmer.
- Combine the flour, sugar, baking powder and salt in a bowl.
- Cut in the butter.
- Add the milk, all at once and mix only until moistened.
- Drop by spoonfuls into the simmering berries.
- Cover and simmer for 15 minutes.
- DO NOT LIFT THE LID.
- Serve warm with Whipped Cream, Cream or Ice Cream.
Nutrition Facts : Calories 428.9, Fat 6, SaturatedFat 3.5, Cholesterol 15.9, Sodium 364.2, Carbohydrate 89.8, Fiber 3.5, Sugar 51.4, Protein 6.4
BLUEBERRY GRUNT
The name may make you smile-and the flavor of this stovetop treat is guaranteed to have the same effect. Make this traditional dessert in a skillet with a tight-fitting lid, and you'll hear it "grunt" as it cooks! -Iola Egle, Bella Vista, Arkansas
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 6-8 servings.
Number Of Ingredients 11
Steps:
- In a skillet, combine blueberries, sugar and water; bring to a boil. Simmer, uncovered, for 20 minutes. , In a bowl, combine the next six ingredients; stir in milk just until moistened (dough will be stiff). Drop by tablespoonfuls over blueberries. , Cover and cook 10-15 minutes or until dumplings are puffed and test done. Serve warm with cream if desired.
Nutrition Facts : Calories 240 calories, Fat 1g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 186mg sodium, Carbohydrate 55g carbohydrate (33g sugars, Fiber 3g fiber), Protein 4g protein.
BLUEBERRY GRUNT
A Colonial American dessert consisting of stewed fruit topped with drop biscuit dough that steams like a dumpling. This is usually made in a cast-iron skillet or Dutch oven on the stove top and in its traditional form, the topping never browns. The word "grunt" refers to the sound the fruit makes while cooking. This is a slow-cooker version.
Provided by ratherbeswimmin
Categories Dessert
Time 5h50m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Coat the slow cooker with butter-flavored nonstick cooking spray or grease with butter.
- In the slow cooker, combine the blueberries, ½ cup sugar, water, and tapioca; stir gently to coat the berries.
- Cover and cook on LOW for about 5 hours or until the berries have formed a thick sauce.
- To make the topping, whisk together the flour, 2 tablespoons sugar, baking powder, and salt in a bowl.
- Using a pastry blender, cut in the butter until the mixture resembles coarse meal.
- In a small bowl, beat the milk and egg together; stir into flour mixture with a few strokes to form a soft dough.
- Turn the cooker temperature to HIGH and remove the lid.
- Drop the dough by heaping tablespoons on top of the hot blueberries.
- Cover and cook about 30 minutes until the topping is firm and a pick comes out clean (the topping will not brown).
- Turn the cooker off, remove the lid, and let the grunt rest for 10 minutes.
- Spoon into individual bowls and serve with heavy cream.
Nutrition Facts : Calories 588, Fat 14.9, SaturatedFat 8.5, Cholesterol 87.7, Sodium 554.9, Carbohydrate 106.1, Fiber 5.2, Sugar 46, Protein 10.2
BLACKBERRY GRUNT
Provided by Alton Brown
Categories dessert
Time 1h30m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees F. Place a piece of foil on the bottom rack of the oven to catch any drippings.
- Place the flour, baking powder, salt and baking soda into the bowl of a food processor and process for 3 to 4 pulses. Pour the mixture into a large mixing bowl and, using your hands, work the butter into the flour mixture until about half of the fat disappears and the rest is left in pea-size pieces. Make a well in the center of the mixture and add the buttermilk and stir with a rubber spatula or wooden spoon just until it comes together. Turn the mixture out onto a piece of parchment or waxed paper that has been lightly dusted with flour, shape into a ball and wrap and store in the refrigerator while you prepare the filling.
- Combine the blackberries, sugar, water and ginger in a large mixing bowl. Pour the mixture into a 10-inch cast iron skillet and place over medium heat. Bring this to a simmer decrease the heat to medium low and continue to cook, stirring occasionally, for 15 minutes, or until the liquid is thick enough to coat the back of a spoon. Retrieve the dough from the refrigerator and gently drop it on the fruit mixture using a 1-ounce disher or large spoon, evenly distributing it over the top. Bake in the oven for 15 to 20 minutes, or until the top is just starting to brown. Remove from the oven and allow the grunt to cool for 15 to 30 minutes before serving.
BLUEBERRY GRUNT
This is a pudding with dumplings in it. Pretty tasty! This is a crockpot dish so turn it on and leave it be for 5 1/2- 6 hours, before you start the dumpling part.
Provided by Miss JJ
Categories Dessert
Time 6h40m
Yield 8-12 serving(s)
Number Of Ingredients 12
Steps:
- In a 31/2 quart slow cooker, combine blueberries, the 1/2 cup granulated sugar, the water and tapioca. Cover and slow-cook until the berries have formed a thick sauce, 5 to 6 hours on low.
- In a medium bowl, whisk flour, the remaining 2 tablespoons granulated sugar, baking powder and salt to combine. Using a pastry blender or two knives, cut in the butter until the mixture resembled coarse meal.
- In small bowl, beat milk and egg together.
- Stir into flour mixture to form a soft dough.
- Turn the slow-cooker to high.
- Drop the dough by tablespoonfuls on top of the blueberries.
- Cover and slow-cook until the topping is firm and a toothpick inserted in the center comes out clean, about 30 minutes.
- Sprinkle the dumplings with the brown sugar.
- Let the grunt stand for 5 minutes before serving, then spoon into individual bowls.
Nutrition Facts : Calories 359.1, Fat 7.4, SaturatedFat 4.2, Cholesterol 40.6, Sodium 279.3, Carbohydrate 71.2, Fiber 3.4, Sugar 41.8, Protein 5
BLUEBERRY GRUNT
This recipe is a bit lower in sugar, but still quite tasty. It relies more on the sweetness of the berries than sugar. It's good for breakfast, or you can have as dessert with ice cream or whipped cream. Prep time includes simmering time for blueberry sauce.
Provided by Bolistoli
Categories Breakfast
Time 30m
Yield 6 dumplings, 2-3 serving(s)
Number Of Ingredients 13
Steps:
- Combine blueberries, sugar, brown sugar, lemon juice, and water in a sauce pan.
- Bring to a boil, then reduce to a simmer.
- Simmer for 5-10 minutes.
- Meanwhile, combine flour, baking powder, salt, cinnamon, nutmeg, and lemon zest. Mix well.
- Cut in the butter until it is incorporated throughout and crumbly.
- Stir in milk all at once and stir until just combined.
- Drop dumpling mixture by spoonfuls into simmering blueberry mixture (approximately 6 dumplings).
- Cover and simmer for 15 minutes - do not lift the lid during this time!
- Using a large spoon, transfer dumplings to bowls and cover with blueberry sauce.
Nutrition Facts : Calories 480.1, Fat 9.2, SaturatedFat 5.2, Cholesterol 23.8, Sodium 414.1, Carbohydrate 92.4, Fiber 5.5, Sugar 34.3, Protein 9.7
SPICED BLUEBERRY GRUNT
Grunts get their quirky name from the fact that the fruit, which is topped with dumplings and cooked on the stove in a covered skillet, can make a grunting sound as the dessert steams. Molasses adds sweetness and a lovely depth of flavor.
Provided by Carolyn Beth Weil
Categories Citrus Fruit Dessert Blueberry Summer Bon Appétit Cobbler/Crumble Steam
Number Of Ingredients 18
Steps:
- For filling:
- Mix all ingredients in 12-inch-diameter skillet. Bring to boil over medium-high heat, stirring until sugar dissolves. Reduce heat to medium; simmer until berries soften and mixture thickens slightly, about 10 minutes.
- Meanwhile, prepare dumplings:
- Whisk flour, sugar, baking powder, and salt in medium bowl to blend. Add butter and rub in with fingertips until mixture resembles fine meal. Add milk; stir just until blended and sticky dough forms.
- Drop batter by tablespoonfuls onto simmering berry mixture, placing close together. Reduce heat to medium-low; cover skillet and simmer until dumplings are firm and tester inserted into dumplings comes out clean, about 25 minutes. Scoop warm dessert into bowls.
- To serve:
- Top with whipped cream, whipping cream, or ice cream.
BLUEBERRY GRUNT WITH NUTMEG SAUCE
Grunts are said to have gotten their peculiar name from the biscuit-like topping that grunts as it rises and collapses into the hot filling. This is another recipe from my Aunt Nelda. I have not tried it for dietary reasons but wanted to share it because it looks great. Be forewarned, I'm completely guessing about how long this takes to make.
Provided by Kree6528
Categories Dessert
Time 45m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- Mix 1/2 cup sugar and the cornstarch in a 3-quart saucepan; stir in water and lemon juice until well blended. Stir in blueberries. Cook over medium heat, stirring constantly, until mixture thickens and boils; boil and stir 1 minute.
- Mix flour, 2 tablespoons sugar, the baking powder, salt and nutmeg; cut in margarine until mixture resembles fine crumbs. Stir in milk. Drop dough by 6 spoonfuls onto hot blueberry mixture. Cook uncovered over low heat 10 minutes; cover and cook 10 minutes longer. Serve hot with Nutmeg Sauce.
- To make Nutmeg Sauce: Heat all ingredients except margarine over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute; remove from heat. Stir in margarine until melted. Serve immediately or refrigerate.
Nutrition Facts : Calories 477.7, Fat 24.1, SaturatedFat 9.5, Cholesterol 77.9, Sodium 352.2, Carbohydrate 63.8, Fiber 2.5, Sugar 41.7, Protein 4.7
CAPE BRETON BLUEBERRY GRUNT
Head for Cape Breton, NS in Atlantic Canada and you're sure to find a heaping helping of this traditional blueberry dessert. It's easy to prepare and delicious to eat! Serve hot topped with whipped cream.
Provided by LYNN1979
Categories Desserts Fruit Dessert Recipes Blueberry Dessert Recipes
Time 40m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Arrange the blueberries in the bottom of a casserole dish; sprinkle 1 cup sugar over the blueberries.
- Cream together the shortening, 1/2 cup sugar, and egg. Add the milk, flour, baking powder, and salt. Beat until evenly combined. Drop by spoonfuls on top of the blueberries.
- Bake in preheated oven until golden brown, about 30 minutes.
Nutrition Facts : Calories 417.9 calories, Carbohydrate 86.7 g, Cholesterol 30.5 mg, Fat 6.3 g, Fiber 2.6 g, Protein 6 g, SaturatedFat 1.9 g, Sodium 190.8 mg, Sugar 59.2 g
BLUEBERRY GRUNT
Blueberries and dumplings, it doesn't get any better than this.
Provided by Sue Snow
Categories Desserts Crisps and Crumbles Recipes Blueberry Crisps and Crumbles Recipes
Time 40m
Yield 8
Number Of Ingredients 10
Steps:
- Pour blueberries and their juice into a 10 inch iron skillet or kettle. Stir in sugar. Cook until juice begins to boil, and lower heat.
- In medium mixing bowl, mix flour, baking powder, lemon rind, spices, and salt. Stir in milk until dry particles are just moistened. Drop dough by spoonfuls (8 dumplings) on top of simmering berry mixture, and cover skillet. Cook over medium-low heat until dough is puffed and cooked through. Serve dumplings with berry sauce and cold cream.
Nutrition Facts : Calories 290.5 calories, Carbohydrate 55.6 g, Cholesterol 22.2 mg, Fat 6.6 g, Fiber 2.5 g, Protein 4.2 g, SaturatedFat 3.8 g, Sodium 213.3 mg, Sugar 35.2 g
PEACH & BLUEBERRY GRUNT
A cobbler-esque American favourite - this grunt has a bit of hidden sugar and spice, and is very very nice!
Provided by Mary Cadogan
Categories Dessert
Time 1h
Number Of Ingredients 10
Steps:
- Heat oven to 190C/170C fan/gas 5. Butter a wide shallow ovenproof dish. Blend the cornflour with the orange zest and juice, and put in a large pan with the sugar. Halve, stone and slice the peaches and add to the pan. Bring slowly to the boil, stirring gently until the sauce is shiny and thickened, about 3-4 mins. Remove from the heat, stir in the blueberries and tip into the prepared dish.
- Tip the flour into a mixing bowl and add the 50g butter. Rub the butter into the flour until it resembles fine breadcrumbs, then stir in half the sugar. Mix the remaining sugar with the cinnamon and set aside.
- Add the milk to the dry ingredients and mix to a soft dough. Turn out onto a lightly floured surface and knead briefly. Roll out to an oblong roughly 16 x 24cm. Brush with melted butter and sprinkle evenly with the spicy sugar. Roll up from one long side and cut into 12 slices. Arrange around the top of the dish, leaving the centre uncovered.
- Bake for 20-25 mins, until the topping is crisp and golden. Serve warm.
Nutrition Facts : Calories 352 calories, Fat 10 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 65 grams carbohydrates, Sugar 38 grams sugar, Fiber 4 grams fiber, Protein 5 grams protein, Sodium 0.47 milligram of sodium
BLUEBERRY GRUNT
If you like dumplings, you will probably like this. I don't know where the recipe came from except my Mother used to make this when we were kids. The blueberries are cooked for only as long as it takes for them to cook into a sauce, so cook time is only for the dumplings when put in the sauce.
Provided by Rinder
Categories Dessert
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Boil blueberries, water and sugar, covered.
- Sift together flour, baking powder, salt & sugar.
- Cut in butter & shortening.
- Add milk to make soft dough.
- Drop by tablespoons into the hot blueberry sauce.
- Cover and cook 15 minutes without uncovering.
Nutrition Facts : Calories 332, Fat 5.9, SaturatedFat 2.5, Cholesterol 9.4, Sodium 470.3, Carbohydrate 65.6, Fiber 3.5, Sugar 27.3, Protein 6.1
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