Dessert — Bluberry Grunt (variation of James Beards recipe) by dvdlee

[rottiedogs]

Dessert -- Bluberry Grunt (variation of James Beards recipe)
Submitted by dvdlee on August 27, 2004 at 9:47 am

DESCRIPTION
Dessert -- Bluberry Grunt (variation of James Beards recipe)

SUMMARY
Yield 0 File under Muffins Quickbreads Scones

INSTRUCTIONS
This is my version of James Beard's famous Blueberry Grunt. Very delicious and very easy. The molassas and spices in this recipe gives a different and delicious flavor.

This would be good with blackberries or mixed berries as well.

A 'grunt' is simply a different name for a cobbler or buckle from what I understand.

3 cups blueberries*
1/3 cup white sugar
1 teaspoon Pensey's Cake Spice OR 1/2 teaspoons cinnamon; 1/4 teaspoon ground nutmeg; 1/4 teaspoon ground cloves
1/4 cup molassas (unsulphered)
2 Tablespoons lemon juice

*around 1 pt. berries, or a bit more

FILLING INSTRUCTIONS

Butter an 8x8 glass baking dish.

Preheat oven to 375F.

Wash and prepare berries.

Dump berries in the bottom of the baking dish. Combine sugar and spices together in a bowl. Sprinkle on top of berries. Drizzle molassas over berries, then do the same with the lemon juice.

Place in the hot oven for 5 minutes -- then remove, increase oven temp to 425F and add topping.

1 cup AP flour (soft Southern is best, or 3/4 reg. AP + 1/4 cup cake flour)
1 & 1/2 teaspoons baking powder
1/4 teaspoon salt
1 Tablespoon sugar
4 Tablespoons butter (cold)
1 large egg, slightly beaten
1/3 cup sweet milk

In a good-size bowl, place dry ingredients and blend until distributed well.

Cut butter into small chunks and blend (or 'cut') into the dry ingredients well. (Until no chunks of butter can be felt or can been seen.)

Combine beaten egg and milk. Stir into flour/butter blend and quickly and lightly mix together. (This will not form a dry dough, but should be sticky and moist.)

Drop spoonfulls onto the top of the partially cooked berries -- then roughly spread the dough out until the top is mainly covered. There will be areas where the berries are not covered by the topping -- that's fine.

Return to the oven (now at 425F) and bake for 20 minutes until top is brown.

This is wonderful eaten warm and topped with vanilla or cinnamon ice cream. It's also good cold too!

Spread the word

      

  

  

[Author]

Posts