Summer Fruit Grunt
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.
- 1 1/2 cups whole-wheat pastry flour Add to list
- 2 teaspoons baking powder Add to list
- 1/2 teaspoon sea salt Add to list
- 1/4 teaspoon baking soda Add to list
- 1/2 cup plus 1 teaspoon sugar, divided Add to list
- 3 tablespoons butter Add to list
- 3/4 cup buttermilk Add to list
- 3 cups blackberries Add to list
- 3 nectarines, pitted and chopped Add to list
- 3/4 cup water Add to list
- 1/2 teaspoon cinnamon Add to list
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, PCC Cooks instructor