Black 'n' Blue Berry Grunt Recipe
If you’re looking for something different from the usual cakes and fruit pies, try this old-fashioned dessert. It features a delicious combination of blackberries and blueberries with homemade dumplings on top. —Kelly Akin, Johnsonville, New York
2-1/2 cups fresh or frozen blackberries, thawed
2-1/2 cups fresh or frozen blueberries, thawed
3/4 cup sugar
1/4 cup water
1 tablespoon lemon juice
1/8 teaspoon ground cinnamon
1/8 teaspoon pepper
1 cup all-purpose flour
2 tablespoons sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/8 teaspoon salt
2 tablespoons butter, melted
1/2 cup buttermilk
1 tablespoon cinnamon-sugar
Sweetened whipped cream, optional
In a large skillet, combine the first seven ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes.
Meanwhile, in a large bowl, combine the first five dumpling ingredients. Add butter and buttermilk; stir just until moistened. Drop by tablespoonfuls onto berry mixture. Sprinkle with cinnamon-sugar.
Cover tightly; simmer until a toothpick inserted in a dumpling comes out clean, 10-15 minutes. Serve warm; if desired, add sweetened whipped cream.
Yield: 8 servings.
Originally published as Black 'n' Blue Berry Grunt in Country Extra
July 2006, p51
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