Blackberry Grunt
This is John Ash’s recipe for a fun and easy one-dish dessert. Although there is some debate on what makes a “grunt,” the definition seems to be that grunts, which are also called slumps, are simmered rather than baked in the oven. They are usually made with berries and the name supposedly comes from the sound the berries make as they simmer!
Recipe information
Yield
serves 6 to 8
Ingredients
Dough
Preparation
Step 1
Prepare a medium heat fire (350° to 375°F) in a wood-fired oven, or in a cooker, grill, or campfire prepared for cooking with indirect heat.
Step 2
Combine the berries, sugar, wine, and zest in a heavy, deep casserole and bring to a simmer over medium heat in a wood-fired oven or over indirect heat on a wood-fired cooker, grill, or campfire.
Step 3
Meanwhile, make the dough by stirring the flour, sugar, baking powder, baking soda, and salt with a whisk in a bowl. Stir in the melted butter. Stir in enough buttermilk to form a soft, wet dough.
Step 4
Using a soup spoon, place heaping spoonfuls of the dough on top of the fruit. Make sure you have at least one per person. Sprinkle the dumplings with the cinnamon sugar. Tightly cover with a lid or a sheet of aluminum foil and simmer over medium-low heat until the dumplings are puffed and set, about 12 minutes.
Step 5
To serve, spoon the warm grunt into serving bowls and spoon on the topping of your choice.
