Summer Berry Grunt
Bursting with the vibrant flavors of summer, this Summer Berry Grunt is a comforting yet sophisticated dessert that highlights the season's juiciest berries. A delightful medley of blueberries, strawberries, and raspberries is simmered into a luscious, lightly sweetened mixture accented with a hint of lemon. Topped with tender, cinnamon-infused biscuit dough and steamed to perfection, this classic stovetop dessert is both rustic and refined. Ready in just 45 minutes, it’s an easy, one-pan treat with no need for an oven—making it ideal for warm weather days. Serve it warm with a scoop of vanilla ice cream or a dollop of whipped cream for a truly irresistible summer indulgence. Perfect for gatherings or weeknight desserts, this quick and flavorful recipe is sure to become a seasonal favorite.
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Recipe Information
Ingredients
- 2 cups Blueberries
- 1.5 cups Strawberries
- 1 cup Raspberries
- 0.75 cup Granulated sugar
- 2 tablespoons Lemon juice
- 2 tablespoons Cornstarch
- 1.5 cups All-purpose flour
- 2 teaspoons Baking powder
- 0.25 teaspoon Salt
- 4 tablespoons Unsalted butter (cold, cubed)
- 0.5 cup Whole milk
- 1 teaspoon Vanilla extract
- 0.5 teaspoon Ground cinnamon
- 0.5 cup Water
Instructions
In a large, deep skillet or saucepan with a lid, combine the blueberries, strawberries, raspberries, granulated sugar, lemon juice, and water.
In a small bowl, whisk together the cornstarch with 2 tablespoons of water until smooth, then stir it into the berry mixture.
Bring the mixture to a gentle simmer over medium heat, stirring occasionally, until the berries start to release their juices and thicken, about 5-7 minutes.
While the berry mixture is cooking, prepare the biscuit topping. In a medium mixing bowl, whisk together the all-purpose flour, baking powder, cinnamon, and salt.
Using your fingertips or a pastry cutter, cut the cold, cubed butter into the dry ingredients until the mixture resembles coarse crumbs.
Stir in the milk and vanilla extract until just combined, being careful not to overmix. The dough will be sticky.
Drop spoonfuls of the biscuit dough over the simmering berry mixture, covering most of the surface but leaving small gaps for steam to escape.
Reduce heat to low, cover the skillet with a tight-fitting lid, and let the grunt steam for 15-20 minutes, or until the biscuit topping is puffed and cooked through. Do not lift the lid during cooking as the steam is essential for cooking the biscuits.
Remove the skillet from heat and let the grunt cool for 5 minutes before serving.
Serve warm, either on its own or with a scoop of vanilla ice cream or a dollop of whipped cream.
Nutrition Facts
Calories |
362 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.4 g | 12% | |
| Saturated Fat | 5.2 g | 26% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 23 mg | 8% | |
| Sodium | 272 mg | 12% | |
| Total Carbohydrate | 64.8 g | 24% | |
| Dietary Fiber | 4.8 g | 17% | |
| Total Sugars | 33.5 g | ||
| Protein | 5.0 g | 10% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 46 mg | 4% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 157 mg | 3% | |
*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.
