Grunt recipe

BLUEBERRY GRUNT: A grunt is like a cobbler, only made on the stovetop instead of in the oven. Juicy blueberries are cooked with dumplings and are perfect served with a scoop of vanilla ice cream or a drizzle of half and half. #OurBestBites #BlueberryGrunt #cobbler #dessertrecipe #easydessert

This traditional Nova Scotia dessert is packed with blueberries and made in a single pan on the stove.

This classic Nova Scotia dessert comes together quickly and easily and can even be made over a campfire.

A classic East Coast fruit dessert! This is a very simple, traditional recipe which makes the most of seasonal wild blueberries. #novascotiablueberrygrunt #blueberrygrunt #blueberrygruntnovascotia #blueberrygruntrecipe #blueberrygruntrecipenovascotia #kellyneil

It's the first day of summer and because of recent events, we are ready to get outside and start our summer in earnest. Well, we have filled the little 10

What a delight to read through old cookbooks and come across dessert names like apple pandowdy, gooseberry fool, and our new favorite the blueberry grunt. Old fashioned and completely different from any fruity dessert I’ve ever made, it’s now going to be on my summer dessert list for sure. Supposedly the “grunt” comes from the sound the biscuit dough makes when it cooks in the juicy berries. | @LttlHouseBigAK #oldfashioneddesserts #howtomakegrunt

Marry the northeast and the northwest! Make an old-fashioned New England grunt with luscious peaches from Washington State.

I don’t know what the proper name of this dish is called; I’ve heard grunts or dumplings or just plain old stove top cobbler. Whatever it is, it’s amazing. I looooove cobblers but when I discovered that I could make a version that has doughy dumplings drenched in fruity sugar…I was sold. I made a […]

blackberry gruntSome say a grunt is like a cobbler but brace yourself: the first time I tasted this I almost fell over it was so good. The dough is made with...

This dessert is also called a fruit slump because it is said to slump in the dish, though I disagree. It doesn’t look slumpy (or shlumpy) at all! As this dish simmers, it emits a sound supposedly similar to grunting, hence the name. Either I have terrible hearing or the person who named this dish has a wild imagination. But who cares what it’s called? A rose by any other name tastes as good, after all. This is a “parevified” version of a recipe I tweaked from Christopher Kimball’s Dessert…