Four Berry Grunt Dessert
Ingredients
Filling
- 6 cups berries of choice (we used 1 1/2 c each of strawberries, blueberries, raspberries and blackberries)
- 1/2 cup granulated sugar
- 2 tbsp lemon juice
- 2 tsp lemon zest
- 2 tbsp water
- Pinch of salt
- 1 tsp vanilla extract
- 1/2 tsp ginger
- 1/2 tsp cinnamon
Topping
- 2 cups all purpose flour
- 2 tbsp granulated sugar
- 2 tsp baking powder
- 1/2 tsp salt
- 4 tbsp unsalted butter, cold and cubed (can use vegan)
- 1 cup buttermilk, cold
Preparation
Add all filling ingredients to a 10" skillet and stir well.
Bring to a boil over medium high heat, then reduce heat to medium low and simmer for 10-15 minutes, until the berries are soft and the sauce slightly thickens.
In a large bowl, whisk together flour, sugar, baking powder and salt.
Add in butter and work the butter into the flour mixture using your fingertips or a pastry cutter.
Stir in the cold buttermilk, mixing just until a cohesive dough forms.
Using a 1 tbsp cookie dough scoop, drop the dumplings on top of the berry mixture.
Cover with a lid, reduce heat to low and cook for 15-18 minutes, or until the dumplings are cooked through.
Serve warm with ice cream.
Notes
To make vegan buttermilk, combine 1 cup dairy free milk of choice + 1 tbsp lemon juice or ACV.
This grunt is also delicious with peaches, apricots, or cherries.
