Summer Fruit Grunt

Serves: 6

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These ingredients are:
vegetarian iconVegetarian corn-free iconCorn-free egg-free iconEgg-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free

This old-fashioned, stove-top dessert is believed to have gotten its name from the sound the bubbling fruit makes as it stews. Traditionally served in New England, it’s similar to a cobbler, but is defined by the fact it’s steamed rather than baked. Our nectarines are grown by LaPierre Farms in Zillah, Wash.

Ingredients

Preparation

Whisk together flour, baking powder, salt, baking soda and 1 teaspoon sugar.

With a pastry blender, cut butter into mixture. Make a well in the center and add buttermilk. Stir briefly, just to combine.

In a cast iron skillet over medium-low heat, simmer berries, nectarines, remaining 1/2 cup of sugar, water and cinnamon until thickened, about 15 minutes. Drop biscuit dough by tablespoonfuls on top of fruit mixture. Cover and cook on the stovetop for about 15 minutes.

Serve hot with a scoop of vanilla ice cream, if desired.

Each serving: 310cal, 7g fat (4g sat), 20mg chol, 480mg sodium, 57g carb, 9g fiber, 6g protein

Recipe by Alicia Guy, PCC Cooks

Learn more about our recipes. View guidelines »

More about: berries, blackberries, nectarines, stone fruit

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