stove-top-blueberry-grunt

Stove Top Blueberry Grunt

1 Review Add a Pic
  • Prep

    25 m
  • Cook

    30 m
  • Ready In

    55 m
Debbi R
Recipe by  Debbi R

“This oddly named dessert promises juicy berries topped with biscuity dumplings, and there is no need to turn on the oven. But it can easily become a soggy, bland mess. Do not use frozen blueberries here, as they will make the filling watery. You will need a clean kitchen towel for this recipe.”

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Ingredients

Adjust Servings

Original recipe yields 12 servings

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Directions

  1. Combine 4 cups blueberries, 1/2 cup white sugar, 1/2 teaspoon cinnamon, water, and lemon zest in a Dutch oven. Cook and stir over medium-high heat until mixture has thickened and has a jam-like texture, 10 to 12 minutes.
  2. Whisk lemon juice and cornstarch together in a small bowl until smooth; stir into blueberry mixture. Add remaining 4 cups blueberries to the blueberry mixture; cook and stir until blueberry mixture is heated through, about 1 minute. Remove pot from heat and cover to keep warm.
  3. Mix buttermilk, butter, and vanilla extract together in a measuring cup. Whisk flour, baking powder, baking soda, salt, and 6 tablespoons sugar together in a large bowl. Slowly stir buttermilk mixture into flour mixture until dough forms. Scoop dough using a small ice cream scoop or 2 large spoons and drop golf ball-sized dumplings atop blueberry mixture.
  4. Wrap lid of Dutch oven with a clean kitchen towel to absorb condensation during cooking. Cover pot with the towel-wrapped lid, keeping towel away from heat source.
  5. Simmer grunt until dumplings have doubled in size and a toothpick inserted in the center comes out clean, 16 to 22 minutes.
  6. Mix 1/2 teaspoon cinnamon and 2 tablespoons white sugar together in a small bowl; sprinkle over dumplings.

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Review (1)

Rate This Recipe
Abby
0

Abby

This is such a cozy, homestyle dessert. Perfect with a scoop of ice cream. I've also made this with blackberries.

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Nutrition

Amount Per Serving (12 total)

  • Calories
  • 265 cal
  • 13%
  • Fat
  • 6.4 g
  • 10%
  • Carbs
  • 50 g
  • 16%
  • Protein
  • 3.7 g
  • 7%
  • Cholesterol
  • 16 mg
  • 5%
  • Sodium
  • 229 mg
  • 9%

Based on a 2,000 calorie diet

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Blueberry Crisp II