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 cups sliced ripe apricots, nectarines or peaches (1/2-inch slices), peeled if desired, fresh or frozen
- 1/3 cup honey
- 2 teaspoons lemon juice
- 1/8 teaspoon ground cloves
- 1/2 cup white whole-wheat flour (see Note)
- 2 tablespoons sugar
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup buttermilk
- 1 tablespoon canola oil
- 1 teaspoon sugar mixed with 1/4 teaspoon ground cinnamon
- 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.
Tips & Notes
- 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.
Per serving: 194 calories; 3 g fat (0 g sat, 2 g mono); 0 mg cholesterol; 42 g carbohydrates; 20 g added sugars; 3 g protein; 4 g fiber; 203 mg sodium; 360 mg potassium.
Nutrition Bonus: Vitamin A (47% daily value), Vitamin C (22% dv).
Carbohydrate Servings: 3
Exchanges: 1/2 starch, 1 fruit, 1 carbohydrate (other), 1/2 fat
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- Total Time
- 1 hour or less
- Type of Dish
- Desserts, fruit
- Ease of Preparation
- May/June 2011