📝 About This Recipe
A true Atlantic Canadian and New England classic, the 'Grunt' is a rustic stovetop cobbler named for the unique steam-escaping sound the fruit makes as it bubbles beneath a blanket of dough. This version features a luscious, jammy wild blueberry base brightened with a hint of cinnamon and lemon, topped with cloud-like dumplings that steam to perfection. It is the ultimate comfort dessert, offering a beautiful contrast between the deep purple, syrupy berries and the tender, biscuit-like topping.
🥗 Ingredients
The Berry Base
- 4 cups Wild Blueberries (fresh or frozen; if frozen, do not thaw)
- 3/4 cup Granulated Sugar (adjust slightly based on sweetness of berries)
- 1/2 cup Water
- 1 tablespoon Lemon Juice (freshly squeezed)
- 1/2 teaspoon Ground Cinnamon
- 1/4 teaspoon Ground Nutmeg (freshly grated is best)
- 1/8 teaspoon Salt
The Dumpling Topping
- 2 cups All-Purpose Flour (sifted)
- 2 teaspoons Baking Powder (ensure it is fresh for maximum lift)
- 2 tablespoons Granulated Sugar
- 1/2 teaspoon Salt
- 3 tablespoons Unsalted Butter (cold and cubed)
- 3/4 cup Whole Milk (plus 1-2 extra tablespoons if dough is too dry)
- 1 tablespoon Lemon Zest (finely grated)
👨🍳 Instructions
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1
In a large, heavy-bottomed skillet or a Dutch oven (at least 10 inches wide), combine the blueberries, 3/4 cup sugar, water, lemon juice, cinnamon, nutmeg, and the 1/8 teaspoon of salt.
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2
Place the skillet over medium heat and bring the mixture to a gentle boil, stirring occasionally to dissolve the sugar.
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3
Once boiling, reduce the heat to low and let the berries simmer uncovered for about 5-8 minutes until they begin to burst and the liquid thickens slightly into a syrup.
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4
While the berries simmer, prepare the dumpling dough. In a medium mixing bowl, whisk together the flour, baking powder, 2 tablespoons of sugar, salt, and lemon zest.
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5
Add the cold, cubed butter to the flour mixture. Use a pastry cutter or your fingertips to work the butter in until the mixture resembles coarse crumbs with some pea-sized bits remaining.
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6
Make a well in the center of the dry ingredients and pour in the milk. Stir gently with a fork just until a soft, sticky dough forms. Do not overmix, or the dumplings will be tough.
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7
Check your berry mixture; it should be bubbling steadily. If it has reduced too much, add a splash more water.
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8
Using two spoons or a small cookie scoop, drop rounded tablespoons of the dough directly onto the simmering berries. Space them slightly apart as they will expand.
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9
Immediately cover the skillet with a tight-fitting lid. This is crucial as the steam is what cooks the dumplings.
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10
Cook undisturbed over low heat for 15 minutes. Resist the urge to peek! Opening the lid releases the steam and causes the dumplings to collapse.
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11
After 15 minutes, quickly lift the lid and insert a toothpick into the center of a dumpling. If it comes out clean and the tops look dry and fluffy, they are done.
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12
Remove the skillet from the heat. Let the grunt sit uncovered for 5 minutes before serving; this allows the berry sauce to thicken further.
💡 Chef's Tips
Use a heavy lid to ensure no steam escapes; if your lid is loose, wrap it in a clean kitchen towel (away from the flame) to create a seal. Wild blueberries are preferred for their intense flavor and color, but regular cultivated blueberries work well too. Keep your butter and milk as cold as possible to ensure the dumplings stay light and airy. Avoid overworking the dough; stir only until the flour streaks disappear for the most tender texture. If using frozen berries, do not thaw them first, as this can make the sauce overly watery.
🍽️ Serving Suggestions
Serve warm in shallow bowls with a generous scoop of high-quality vanilla bean ice cream. Drizzle with cold heavy cream or a dollop of lightly sweetened whipped cream for a traditional touch. A sprig of fresh mint on top adds a beautiful pop of color and a refreshing aroma. Pair with a hot cup of Earl Grey tea or a glass of chilled dessert wine like a Moscato d'Asti. For an extra crunch, sprinkle a little turbinado sugar over the dumplings just before serving.