Fruit Grunt
Makes 6 servings
Ingredients:
4 to 5 cups prepared fruit such as berries, sliced apples, pears, peaches, plums or rhubarb, singly or in combination
3/4 cup sugar
1 tablespoon cornstarch
1 cup all-purpose flour
2 tablespoons sugar
1 teaspoon baking powder
Dash of salt
2 tablespoons softened or melted butter or vegetable shortening
1/3 to 1/2 cup milk
Whipped cream or Country-Style Ice Cream,
Method:
In a heavy 2- to 3-quart pot, combine fruit, 3/4 cup sugar and cornstarch.
Cover and place over low heat until fruit comes to a boil. In a large bowl, combine flour, 2 tablespoonssugar, baking powder and salt. Using a pastry blender or 2 knives, cut in butter or shortening until evenly distributed.
Stir in milk, adding more if necessary to make a dough that is soft but not sticky. When fruit comes to a boil, uncover pot and drop rounded tablespoonfuls of dough onto fruit, spacing evenly. Cover tightly and simmer 15 minutes without lifting lid. Serve warm, topped with whipped cream or ice cream.
Notes:
A grunt may be called a fruit slump or dumpling or pudding. When the same preparation is baked rather than steamed, it is known as cobbler or a buckle.
Variation
Fruit Cobbler or Buckle: Preheat oven to 350F (175C). Combine fruit, sugar and cornstarch in a shallow 2-1/2-quart baking dish. Top with dough as above. Bake 25 to 30 minutes or until fruit mixture is thickened and topping is golden.
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