Grunts (or slumps) are stewed fruit puddings topped with biscuit dough. Some say the odd name comes from the sound the fruit makes as it cooks. We've updated ours by adding hazelnuts to the dumplings.
- Portion size 8 servings
- Credits : Canadian Living Magazine: July 2010
MethodDumplings: On baking sheet, toast hazelnuts in 350°F (180°C) oven until lightly browned, 10 minutes. Remove to towel; rub off as much of the skins as possible. In food processor, pulse hazelnuts until coarsely ground.
In bowl, whisk together all-purpose flour, spelt flour, hazelnuts, sugar, baking powder and salt. With pastry blender or 2 knives, cut in butter until in coarse crumbs. Using fork, mix in milk to make soft ragged dough. Set aside.
In bowl, toss together plums, raspberries, blackberries, blueberries, sugar and cornstarch, adding up to 2 tbsp (30 mL) more sugar for tart berries, if desired. Transfer to shallow Dutch oven.
Pour water and lemon juice into fruit mixture; bring to boil over medium heat. Reduce heat, cover and simmer for 10 minutes, without lifting lid.
Drop dumplings by spoonfuls onto fruit mixture. Simmer, covered, over low heat until dumplings are firm to the touch and dry, 15 to 20 minutes.
Nutritional facts Per serving: about
- Sodium 156 mg
- Protein 4 g
- Calories 310.0
- Total fat 10 g
- Potassium 303 mg
- Cholesterol 16 mg
- Saturated fat 4 g
- Total carbohydrate 56 g
- Iron 6.0
- Folate 12.0
- Calcium 7.0
- Vitamin A 9.0
- Vitamin C 23.0