Black­berry-Blue­berry Grunt

Western Living - - FOOD -

Blue­berry grunt is a clas­sic Eastern Cana­dian dessert, named for the sound the dumplings make as they cook on top of a pot of sim­mer­ing berries. To make on the stove­top, sim­mer fruit in a large, deep skil­let un­til it starts to break down and re­lease its juices, then drop the dumpling bat­ter in spoon­fuls on the sur­face, cover and cook un­til they’re springy to the touch. Or if you like crunchy, golden bis­cuits on top, bake in the oven. Make sure you have vanilla ice cream or whipped cream on hand to dol­lop on top.

Fruit

2 cups fresh or frozen blue­ber­ries 2 cups fresh or frozen black­ber­ries ½ cup sugar 1 tsp corn­starch

Dumplings

1½ cups all-pur­pose flour 2 tbsp sugar 1½ tsp bak­ing pow­der ¼ tsp salt ½ cup milk 1 egg

1. Pre­heat oven to 375˚ F. Put berries into a deep- dish pie plate or bak­ing dish. Stir to­gether sugar and corn­starch, sprin­kle over berries and gen­tly toss to com­bine. Slide into oven for 20 min­utes while you make the dumpling bat­ter.

2. In a medium bowl, stir to­gether flour, sugar, bak­ing pow­der and salt. In a small bowl or mea­sur­ing cup, stir milk and egg to­gether with a fork. Add to dry in­gre­di­ents and stir just un­til you have a sticky dough.

3. Re­move pan from the oven, give berries a quick stir, and drop large spoon­fuls of the dumpling bat­ter over the sur­face. Re­turn to oven for 20 min­utes or un­til dumplings are golden and fruit is bub­bly. Serves 6.

Ext Oo h Food stylist Tracey Kusiewicz loves to add a squeeze of lemon and a pinch of cin­na­mon..

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