Reviews (1) Add Rating & Review 37 Ratings 5 star values: 8 4 star values: 11 3 star values: 15 2 star values: 2 1 star values: 1 Martha Stewart Member Rating: 5 stars 06/24/2015 Made this twice this weekend. I don't have a cast iron skillet so I used a regular skillet. The first batch was almost a complete failure. For the second batch I had to turn the heat down to between low & medium so the berries didn't thicken before putting in the batter. Still left 20min but boiled on low to medium heat. I separated the batter in little mounds on a different plate just to make things easier because the batter is pretty sticky. Served with vanilla ice cream & everyone loved it!
Back to Skillet-Cooked Mixed-Berry Grunt All Reviews for Skillet-Cooked Mixed-Berry Grunt - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Skillet-Cooked Mixed-Berry Grunt Credit: Tara Donne Recipe Summary prep: 10 mins total: 45 mins Servings: 8
Ingredients Ingredient Checklist 2 pounds fresh mixed berries, such as blueberries, raspberries, and blackberries 1/4 cup plus 2 tablespoons sugar 2 tablespoons water 1 tablespoon fresh lemon juice 1 cup all-purpose flour 1 teaspoon baking powder 1/2 teaspoon baking soda Coarse salt 1/2 cup plus 2 tablespoons low-fat buttermilk 2 tablespoons unsalted butter, melted 1/8 teaspoon ground cinnamon mixed with 1 teaspoon sugar
Gallery Skillet-Cooked Mixed-Berry Grunt Credit: Tara Donne
Recipe Summary prep: 10 mins total: 45 mins Servings: 8
Gallery
Skillet-Cooked Mixed-Berry Grunt Credit: Tara Donne
Skillet-Cooked Mixed-Berry Grunt
Credit: Tara Donne
Skillet-Cooked Mixed-Berry Grunt
Recipe Summary prep: 10 mins total: 45 mins Servings: 8
Recipe Summary
prep: 10 mins total: 45 mins
Servings: 8
prep: 10 mins
total: 45 mins
prep:
10 mins
total:
45 mins
Servings: 8
8
Ingredients
Ingredients
- 2 pounds fresh mixed berries, such as blueberries, raspberries, and blackberries 1/4 cup plus 2 tablespoons sugar 2 tablespoons water 1 tablespoon fresh lemon juice 1 cup all-purpose flour 1 teaspoon baking powder 1/2 teaspoon baking soda Coarse salt 1/2 cup plus 2 tablespoons low-fat buttermilk 2 tablespoons unsalted butter, melted 1/8 teaspoon ground cinnamon mixed with 1 teaspoon sugar
Directions
Cook berries with 1/4 cup sugar, the water, and lemon juice in a cast-iron skillet set over a campfire or on a medium grill, until thickened, 10 to 15 minutes.
Meanwhile, whisk together flour, baking powder, baking soda, 1/4 teaspoon salt, and remaining 2 tablespoons sugar. Add buttermilk and butter; stir until a moist dough forms.
Spoon 6 dollops of dough over fruit. Sprinkle cinnamon-sugar over dough.
Cover skillet tightly with parchment-lined foil. Cook until dumplings are set and tops are dry, about 20 minutes.
Reviews (1)
Add Rating & Review 37 Ratings 5 star values: 8 4 star values: 11 3 star values: 15 2 star values: 2 1 star values: 1
Martha Stewart Member Rating: 5 stars 06/24/2015 Made this twice this weekend. I don't have a cast iron skillet so I used a regular skillet. The first batch was almost a complete failure. For the second batch I had to turn the heat down to between low & medium so the berries didn't thicken before putting in the batter. Still left 20min but boiled on low to medium heat. I separated the batter in little mounds on a different plate just to make things easier because the batter is pretty sticky. Served with vanilla ice cream & everyone loved it!
Reviews (1)
Add Rating & Review 37 Ratings 5 star values: 8 4 star values: 11 3 star values: 15 2 star values: 2 1 star values: 1
Add Rating & Review
37 Ratings 5 star values: 8 4 star values: 11 3 star values: 15 2 star values: 2 1 star values: 1
37 Ratings 5 star values: 8 4 star values: 11 3 star values: 15 2 star values: 2 1 star values: 1
37 Ratings 5 star values: 8 4 star values: 11 3 star values: 15 2 star values: 2 1 star values: 1
5 star values: 8 4 star values: 11 3 star values: 15 2 star values: 2 1 star values: 1
Martha Stewart Member Rating: 5 stars 06/24/2015 Made this twice this weekend. I don't have a cast iron skillet so I used a regular skillet. The first batch was almost a complete failure. For the second batch I had to turn the heat down to between low & medium so the berries didn't thicken before putting in the batter. Still left 20min but boiled on low to medium heat. I separated the batter in little mounds on a different plate just to make things easier because the batter is pretty sticky. Served with vanilla ice cream & everyone loved it!Martha Stewart Member
Rating: 5 stars 06/24/2015
Made this twice this weekend. I don’t have a cast iron skillet so I used a regular skillet. The first batch was almost a complete failure. For the second batch I had to turn the heat down to between low & medium so the berries didn’t thicken before putting in the batter. Still left 20min but boiled on low to medium heat. I separated the batter in little mounds on a different plate just to make things easier because the batter is pretty sticky. Served with vanilla ice cream & everyone loved it!
Rating: 5 stars
All Reviews for Skillet-Cooked Mixed-Berry Grunt
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All Reviews for Skillet-Cooked Mixed-Berry Grunt
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Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
