G is for Grunt

 G is for Grunt

What is a Grunt, you ask? It's a Massachusetts thing, my people call them slumps. But what ARE THEY??? Fruit and pastry.

For the filling you will need about:
4 cups of berries
2 cups of peeled and cut up apples, pears or other thicker-fleshed fruit.
2 or 3 tablespoons sugar
1/4 cup of lemon-water.

For the biscuit topping:
3/4 cup whole wheat flour
1/4 cup rolled oats (not quick cooking)
2 tbsp brown sugar
1/2 tsp baking soda
1/4 tsp salt
1/2 stick of best quality butter (room temp.)
1/4 cup buttermilk or labneh
1tsp cinnamon
1tbsp demerara or other brown, crystal sugar

Mix the biscuit topping ingredients together without letting the butter or buttermilk get warm, you want a barely mixed, almost crumbly, NOT smooth dough. If it seems very dry, you can gradually add a tablespoon of extra buttermilk at a time until the dough comes together. The less you handle the dough, the lighter your biscuits will taste.
In a 10" x 3" skillet, cook the berries, water and sugar until the fruit is soft and the color is very bright. Drop biscuit dough by the spoonful on top of the berries, sprinkle with demerara sugar and cinnamon. Cover with a lid and let cook on low heat for about 15 minutes. Biscuits will look and feel 'set' when fully cooked.

Serve warm with ice or whipped cream topping.

1 comment:

  1. What a great blog. Stopping by on the 8th day of the #atozchallenge. Hope you are making lots of new blogging friends who love to share food ideas. These are great recipes. If you have time or interest, I am writing about gardens and related topics this month. Stop by and see me.


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