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Friday, April 29, 2016

Fruit Grunt

How to make Fruit Grunt Recipe - In New England this used to be called a grunt, presumably because the dumpling topping grunted as it steamed.

Makes 6 servings

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,

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.

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.

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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