Grunt is a traditional fruit dessert from the US East Coast made by stewing fruit and dropping large spoonfuls of cookie dough. It can be served hot or cold and is easy to make with seasonal fruit. The dessert can be adjusted to suit different tastes and is finished in the oven for a crispy brown top.
A grunt is a traditional fruit dessert from the east coast of the United States. It is made by stewing fresh fruit or berries and then dropping large spoonfuls of cookie dough. The dough is steamed through the steam that escapes from the fruit and can be finished in the oven very briefly so that it has a crispy brown top. Making a grunt is very easy, and the dessert is especially popular in the summer, alongside similar desserts like cobblers and chips. For people who have lots of fruit but don’t have the energy to make a cake, a grunt is a great alternative.
The East Coast dessert is said to be called grunt because of the noises the fruit makes as it’s cooked. An alternate name for the dessert is “slump,” a reference to the way the cookie dough sinks into the berries as it cooks. Whatever it’s called, a grunt can be served hot or cold, with accompaniments like whipped cream or ice cream, and the recipe can be infinitely adjusted to suit different tastes and available seasonally with fruit.
To make a grunt, chopped fresh fruit and berries are mixed with water and sugar in a heavy cast iron skillet and cooked on the stovetop. Generally, about one cup of water should be used for every four cups of berries, with sugar added to taste. Other ingredients like ginger or cinnamon can also be added. The berries are cooked in the sugar-water mixture until a thick syrup forms, then cookie dough drops are poured over them.
Once you’ve added the cookie dough, there are two ways to go about making a grunt. To make a traditional grunt, the cook covers the pan and cooks it on the stove until the dough is cooked through, about 15 to 20 minutes. Cooks who prefer a crispier side can bake the grunt, uncovered, in the oven for 15 minutes, turning the top of the dessert golden brown.
While a traditional grunt calls for cookie dough, scone dough can also be used. Ingredients such as buttermilk or yogurt can be blended for a tangy flavor, and lemon zest, dried currants, and other additions can also be used. Coating the pastry pieces with a light dispersion of sugar before cooking will create a caramelised, sweet topping that young consumers particularly like. The grunt should be allowed to sit for at least 10 minutes before serving.
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