Mixed Berry Grunt
Indulge in the rustic charm of a Mixed Berry Grunt, a classic dessert that combines the vibrant flavors of ripe berries with fluffy, steamed biscuits. This one-skillet wonder starts with a medley of juicy mixed berries—think blueberries, blackberries, raspberries, and strawberries—simmered with sugar and a splash of lemon juice to create a lusciously tangy-sweet filling. Dollops of tender biscuit topping, made with a hint of vanilla and buttery goodness, are gently steamed to perfection right over the bubbling fruit. In just under an hour, you’ll have a warm, comforting dessert that’s as easy to make as it is delicious. Serve it straight from the skillet with a scoop of vanilla ice cream or a dollop of whipped cream to make every bite a celebration of summer’s bounty. Perfect for family gatherings or a quick, crowd-pleasing treat, this Mixed Berry Grunt is sure to become a favorite!
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Recipe Information
Ingredients
- 4 cups Mixed berries (e.g., blueberries, blackberries, raspberries, strawberries)
- 0.5 cup Granulated sugar
- 2 tablespoons Lemon juice
- 2 teaspoons Cornstarch
- 1.5 cups All-purpose flour
- 1.5 teaspoons Baking powder
- 0.25 teaspoons Salt
- 2 tablespoons Granulated sugar (for biscuit topping)
- 3 tablespoons Unsalted butter (cold, cut into cubes)
- 0.5 cup Whole milk
- 1 teaspoon Vanilla extract
Instructions
In a large, deep skillet or saucepan, combine the mixed berries, 1/2 cup granulated sugar, lemon juice, and cornstarch. Stir to coat the berries evenly.
Place the skillet over medium heat and cook the berry mixture, stirring occasionally, until the berries release their juices and the mixture begins to thicken, about 5-7 minutes. Reduce heat to low while preparing the topping.
In a medium mixing bowl, whisk together the all-purpose flour, baking powder, salt, and 2 tablespoons of sugar.
Using a pastry cutter or your fingertips, cut the cold butter into the dry ingredients until the mixture resembles coarse crumbs.
In a small bowl, combine the milk and vanilla extract. Gradually add this mixture to the dry ingredients, stirring just until a sticky dough forms. Be careful not to overmix.
Drop spoonfuls of the dough over the simmering berry mixture, ensuring the dough covers most of the surface but leaves some spaces for steam to escape.
Cover the skillet tightly with a lid and cook over low heat for 20-25 minutes, or until the biscuit topping is puffed and cooked through. Do not lift the lid during cooking to allow the topping to steam properly.
Remove the skillet from heat and let the grunt cool slightly before serving.
Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream for an extra indulgent treat.
Nutrition Facts
Calories |
1888 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.0 g | 55% | |
| Saturated Fat | 24.8 g | 124% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 109 mg | 36% | |
| Sodium | 1317 mg | 57% | |
| Total Carbohydrate | 356.6 g | 130% | |
| Dietary Fiber | 27.9 g | 100% | |
| Total Sugars | 178.5 g | ||
| Protein | 27.6 g | 55% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 323 mg | 25% | |
| Iron | 10.7 mg | 59% | |
| Potassium | 1248 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
