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.