Apricot Grunt (Printer-Friendly Version) | Eating Well
SPECIAL OFFER - Limited Time Only!

(The ad below will not display on your printed page)

20 minute dinner recipes

Print Now

Apricot Grunt

http://www.eatingwell.com/recipes/apricot_grunt.html

From EatingWell:  May/June 2011

Grunts, also known as slumps, are cousins to the cobbler—they too feature a biscuit topping, but unlike the cobbler, which is baked in the oven, a grunt is cooked on the stovetop. In this easy summertime dessert, apricots simmer in a skillet with honey and a touch of cloves. Then whole-grain buttermilk biscuits are steamed on top of the bubbling fruit until set. Serve warm with a little heavy cream, a dollop of yogurt or vanilla ice cream. Try it with any type of fruit or combination of fruit—frozen fruit works well too.

6 servings | Active Time: 20 minutes | Total Time: 1 hour

Ingredients

Filling

Topping

Preparation

  1. To prepare filling: Combine apricots (or nectarines or peaches), honey, lemon juice and cloves in a 10-inch nonreactive skillet (see Tip) with a lid. Bring to a boil, uncovered, stirring frequently. Reduce heat to a gentle simmer and cook, uncovered, until starting to soften, about 5 minutes.
  2. To prepare topping: Whisk flour, sugar, baking powder, baking soda and salt in a medium bowl. Whisk buttermilk and oil in a measuring cup. Gradually drizzle the buttermilk mixture over the dry ingredients, tossing with a fork just until evenly moistened.
  3. Drop 6 equal portions of batter (about 1 generous tablespoon each) onto the surface of the bubbling fruit. Sprinkle with cinnamon sugar.
  4. Cover the skillet and cook for 15 minutes without lifting the lid. If the biscuits are not set, replace the lid and cook until set, about 5 minutes more. The biscuits should be puffed and firm to the touch. Let cool, uncovered, for about 20 minutes before serving.

Nutrition

Per serving : 194 Calories; 3 g Fat; 0 g Sat; 2 g Mono; 0 mg Cholesterol; 42 g Carbohydrates; 3 g Protein; 4 g Fiber; 203 mg Sodium; 360 mg Potassium

3 Carbohydrate Serving

Exchanges: 1/2 starch, 1 fruit, 1 carbohydrate (other), 1/2 fat

Tips & Notes