According to Bon Appetit magazine, "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."
Spiced Blueberry Grunt
Filling
4 cups fresh blueberries (from four 1/2-pint containers)
1/2 cup (packed) golden brown sugar
1/4 cup mild-flavored (light) molasses
1/4 cup water
3 tablespoons fresh lemon juice
2 teaspoons finely grated lemon peel
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
Dumplings
1 1/2 cups all purpose flour
2 tablespoons sugar
2 teaspoons baking powder
3/4 teaspoon fine sea salt
3 tablespoons chilled unsalted butter, cut into 1/4-inch cubes
3/4 cup whole milk
Whipped cream, chilled whipping cream, or vanilla ice cream
For filling:
Mix all ingredients in 12-inch-diameter skillet or sturdy pot. 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.
Top with whipped cream, whipping cream, or ice cream [recipe from
www.epicurious.com].
Sunday: