That’s a great question. A grunt is a fruit-and-biscuit dessert, much like cobbler, but also different because it’s called a grunt and WHO thought that was a good name for a dessert? Unlike a cobbler, which is baked in the oven (resulting in the biscuits browning on top in a crust of sorts), and a crisp, which is both baked and crispy (like this peach crisp or this apple crisp), a grunt is made on the stovetop with the biscuit dough dropped on top and then covered and simmered, resulting in a dumpling-like situation which I am 1000% on board with. Serve it warm with a scoop of vanilla or cream cheese ice cream or a drizzle of half and half and that’s pretty much all you’ve ever needed in life.
why would i make a blueberry grunt?
That’s a great question, thanks for asking! Here is a brief list of reasons why grunts are great (I’m putting that on a bumper sticker, BTW.) See? There are at least 7 reasons you need to make this immediately.
Let’s make it!
For the fruit portion, you’ll need blueberries (fresh or frozen. I’m using frozen).
You’ll also need a large lemon (zested and juice from half of it), sugar, water, and cinnamon.
Whisk together the sugar, water,
lemon juice,
and 1 teaspoon lemon rind in a 10-12″ skillet that has a lid (this is one of my FAVORITE kitchen pieces–I love it so much that I don’t even have a place to store it in my kitchen because it’s either being used or washed). Add the blueberries and lemon rind
and bring to a simmer over medium heat. While the blueberries are heating, you’ll make the dumplings. Whisk together all-purpose flour, baking soda, baking powder, salt,
and the rest of the lemon rind (from the aforementioned lemon).
Drop in the butter and mix it with your fingers until the butter is evenly distributed.
Add the buttermilk
and mix until combined.
You might want to use a wooden spoon for adding the buttermilk. I thought I’d take the rustic approach and use my fingers and I had a moment of panic when the dough was coating all my fingers similar to when you accidentally put a hoodie on backwards and you wonder if you’ll ever breathe again. Anyway. When the blueberry mixture is simmering, use a standard cookie scoop to drop the biscuit dough over the blueberries.
Turn heat to low, cover, and cook for 15 minutes or until dumplings are cooked through (they won’t look done on top–you may need to cut one open to make sure they’re done).
Serve with blueberries spooned over the biscuits and topped with vanilla ice cream or drizzled with half and half.
