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