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.

Marie Simmons
Source: EatingWell Magazine, May/June 2011


Recipe Summary

1 hr




Instructions Checklist
  • 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.

  • 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.

  • Drop 6 equal portions of batter (about 1 generous tablespoon each) onto the surface of the bubbling fruit. Sprinkle with cinnamon sugar.

  • 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.


Note: White whole-wheat flour, made from a special variety of white wheat, is light in color and flavor but has the same nutritional properties as regular whole-wheat flour. It is available at large supermarkets and natural-foods stores and online. Store it in the freezer.

Tip: A nonreactive pan--stainless-steel, enamel-coated or glass--is necessary when cooking with acidic foods, such as lemon, to prevent the food from reacting with the pan. Reactive pans, such as aluminum and cast-iron, can impart off colors and/or flavors.

Nutrition Facts

194 calories; protein 3.5g 7% DV; carbohydrates 42.1g 14% DV; exchange other carbs 3; dietary fiber 3.5g 14% DV; sugars 32g; fat 2.9g 5% DV; saturated fat 0.3g 1% DV; cholesterol 0.4mg; vitamin a iu 2371.3IU 47% DV; vitamin c 13.1mg 22% DV; folate 12.3mcg 3% DV; calcium 53mg 5% DV; iron 2mg 11% DV; magnesium 14.2mg 5% DV; potassium 359.5mg 10% DV; sodium 211.5mg 9% DV; thiaminmg 4% DV; added sugar 20g.

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Rating: 5 stars
Excellent. I used mixed stone fruits: peaches nectarines and apricots. Added a little ginger to the cloves and doubled the biscuits. But went together beautifully. I like the stovetop approach. Not done that before but it was easy. Thanks. Read More