Martha Stewart Berry Grunt

Martha Stewart berry grunt takes 30 minutes and a pint each of raspberries and blackberries to make a bubbling, ginger-spiced dumpling dessert right on the stovetop. It's an easy summer dessert for cookouts, picnics or Fourth of July dinners, and it's all done in one covered skillet.

Keep the lid on while the dumplings cook, because the trapped steam is what puffs them up and cooks them through. Peek too early and the tops stay doughy while the berries boil down too far.

Martha stirs a little ginger into the dumpling batter and sprinkles cinnamon sugar on top, so the dumplings taste spiced instead of plain. Everything simmers in one covered skillet on the stove, which means you never turn on the oven in the summer heat.

Martha Stewart Berry Grunt

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Course: DessertCuisine: AmericanDifficulty: Easy

Servings

8

servings

Prep time

15

minutes

Cooking time

15

minutes

Calories

280

kcal

Soft, steamed ginger dumplings sit on top of jammy raspberries and blackberries that burst into a glossy syrup. A pour of cold heavy cream cools the warm berries right at the table.

Ingredients

• 1 cup sugar
  

• 1/4 teaspoon plus a pinch of ground cinnamon
  

• 3/4 cup all-purpose flour
  

• 3/4 teaspoon baking powder
  

• Salt
  

• 1/4 teaspoon ground ginger
  

• 1/3 cup whole milk, room temperature
  

• 2 tablespoons unsalted butter, melted
  

• 4 cups raspberries (about 1 ½ pints)
  

• 3 cups blackberries (about 1 ½ pints)
  

• 2 tablespoon fresh lemon juice
  

• Heavy cream, for drizzling
  

Directions

• Mix the dumpling batter: Stir together 2 tablespoons sugar and 1/4 teaspoon cinnamon in a small bowl and set it aside for the topping. Whisk the flour, 2 tablespoons sugar, baking powder, a pinch of salt and the ginger in a medium bowl, then stir in the milk and melted butter.
• Prepare the berries: Gently fold the raspberries, blackberries, lemon juice, remaining 3/4 cup sugar, a pinch of salt, the last pinch of cinnamon and 2 tablespoons water in a large bowl. Transfer everything to a large straight-sided skillet.
• Bring to a boil: Cover the skillet and bring the berries to a boil over medium-high heat, stirring occasionally. By then the fruit starts to soften and release its juices, which makes a bubbling base for the dumplings.
• Add the dumplings: Drop 8 large dollops of batter on top of the berries using 2 spoons, spacing them evenly. Then sprinkle the cinnamon-sugar mixture over the dumplings.
• Cook covered: Cover the skillet and reduce the heat to medium. Cook for about 15 minutes, until the dumplings are cooked through and the juices are bubbling.
• Serve warm: Spoon the warm dumplings and berries into bowls. Drizzle each serving with heavy cream while the fruit is still hot.

Tools for this recipe

• Pyrex 3-piece glass mixing bowl set, OXO silicone spatula set, OXO wooden spoon set. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use frozen berries for a grunt?

Yes, frozen raspberries and blackberries work well when fresh ones aren't in season. Add them straight from the freezer without thawing, and expect the berries to need a few extra minutes to come to a boil.

How do I store leftover berry grunt?

Cover the skillet or move the leftovers to an airtight container and refrigerate for up to 2 days. Rewarm gently on the stovetop over low heat, since the dumplings turn gummy in the microwave.

Can I make berry grunt ahead of time?

The dumplings are best right after they cook, so I wouldn't bake them far ahead. You can mix the dry ingredients and prepare the berries earlier in the day, then combine the batter and cook the grunt just before dessert.

What can I use if I don't have a straight-sided skillet?

A wide Dutch oven or a heavy sauté pan with a tight lid does the same job. The lid matters most, because the dumplings cook through by steaming.

Why are my grunt dumplings doughy in the middle?

That usually happens when the lid comes off too soon or the heat is too low for the juices to bubble. Keep the pan covered for the full 15 minutes, and check that the berries are still simmering before you peek.