Quail Run Ranch

It might be a grunt or a slump or a fungy…

The origins of the dessert known as a “grunt” are unclear. Some claim it was first made by early colonial settlers as an adaptation of British pudding using local ingredients, while others claim it originated as a form of Acadian “forage food.” It is most likely the result of both of those factors combined. Any kind of berry can be used, but blueberries are the most traditional and popular. They are also responsible for the name of the dish. Some say it comes from the “grunting” sound the blueberries make while being cooked.

A ”grunt” can also be called “slump” or “fungy.” (but from my research a “slump” is steamed on top of the stove and a “grunt” is baked in the oven). According to the Ottawa Citizen, “fungy is a 16th-century word that mean ‘full of air holes.’ It’s a variation of ‘spongy,’ like a spongy fungus. The dessert’s spongy appearance results when the berries bubble up to make holes in the pastry or biscuit topping.” In his book, Canadian Food Words: The Juicy Lore & Tasty Origins of Foods That Founded a Nation, Bill Casselman argues that the name grunt may “have been borrowed or brought up to Canada by Loyalists from New England.” Blueberry grunt is most common in Atlantic Canada. It is intended as a dessert but can also be enjoyed for breakfast. – from the Canadian Encyclopedia

Blackberry Raspberry Grunt

Yield: 6 to 8 servings

Ingredients

Sweet biscuits

approximately 2 cups all-purpose flour

2 teaspoons baking powder

1 teaspoon kosher salt

1/4 teaspoon baking soda

2 ounces unsalted butter, cut into small pieces and chilled

1 cup buttermilk

Fruit filling

4 cups fresh or frozen blackberries and raspberries approximately 2 cups each

1 cup sugar

1 cup water

1/2 teaspoon ground ginger

Preheat oven to 400 degrees F. Place a piece of foil on the bottom rack of the oven to catch any drippings.

In a large bowl whisk the flour, baking powder, salt and baking soda together. Using your hands, work the butter into the flour mixture until about half of the fat disappears and the rest is left in pea-size pieces. Make a well in the center of the mixture and add the buttermilk and stir until it just comes together. Turn the mixture out onto a piece of parchment or waxed paper that has been lightly dusted with flour, shape into a ball and wrap and store in the refrigerator while you prepare the filling.

Combine the blackberries, sugar, water and ginger in a large mixing bowl. Pour the mixture into a 10-inch cast iron skillet and place over medium heat. Bring this to a simmer, decrease the heat to medium low and continue to cook, stirring occasionally, for 15 minutes, or until the liquid is thick enough to coat the back of a spoon. Retrieve the dough from the refrigerator and gently drop it on the fruit mixture using a large spoon, evenly distributing it over the top. Bake in the oven for 15 to 20 minutes, or until the top is just starting to brown. Remove it from the oven and allow the grunt to cool for 15 to 30 minutes before serving.

It’s really good with whipped cream. Please, no crrrrr-rap from a plastic tub or spray can. Real whipped cream made from real heavy cream is too easy to make and tastes light years better.