This retro recipe is a classic for a reason.
I bent down to place my future cobbler into the oven and I stopped cold.
Actually, it was the oven that was cold.
Simply Recipes / Photo by Andrew Bui / Food Styling by Tiffany Schleigh
Our rental house had a bum oven.
It was 1995 and Google wasnt available, so I pulled an old Betty Crocker cookbook off the shelf.
I flipped through pages with quirky desserts like apple pandowdy, huckleberry fool, andpeach brown betty.
Simply Recipes / Photo by Andrew Bui / Food Styling by Tiffany Schleigh
There it was, the solution to my problem: blueberry grunt.
What Is a Grunt?
What someone in Massachusetts calls a grunt, someone from Vermont would calla slump.
Simply Recipes / Photo by Andrew Bui / Food Styling by Tiffany Schleigh
The dessert has roots in the steamed puddings of England.
A fruit filling is simmered on the stove, then a biscuit or dumpling dough is dropped on top.
Perfect if your oven is out of order.
Simply Recipes / Photo by Andrew Bui / Food Styling by Tiffany Schleigh
Heck, you’re free to pretty much grunt-ify any berry that tickles your fancy.
For me, the non-negotiable is the buttermilk drop biscuit topping.
Theres also a subtle tang that plays fantastically with the sweet, jammy fruit filling.
Simply Recipes / Photo by Andrew Bui / Food Styling by Tiffany Schleigh
Not required, but highly recommended.
Place the buttermilk into the freezer and set a timer for 15 minutes.
After 15 minutes, pour the cooled butter into the cold buttermilk and stir with a fork.
Simply Recipes / Photo by Andrew Bui / Food Styling by Tiffany Schleigh
The butter will clump up into small solid pieces.
Make a well in the center of the dry ingredients and add the cold buttermilk and butter mixture.
Set the biscuit dough in the refrigerator until ready to top the filling.
Simply Recipes / Photo by Andrew Bui / Food Styling by Tiffany Schleigh
Mix to combine, then place the pot over medium heat, stirring frequently.
This will capture any moisture and keep your biscuit topping fluffy.
Simple Tip!
Simply Recipes / Photo by Andrew Bui / Food Styling by Tiffany Schleigh
Grasp the edges of the parchment paper and lift straight up and off to the side to discard.
Leave about 1/2 inch between the biscuit mounds; they will spread out as they steam.
Cover with the wrapped lid and reduce the heat to low.
Broil at least 6 inches from the heating element until golden brown, about 2 minutes, watching carefully.
Let cool for about 15 minutes and then spoon out individual portions.
Serve with whipped cream or ice cream.
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