July 19, 2009
My grunt was silent.
Blueberry Molasses Grunt! I had a huge bucketful of homegrown blueberries to bake a pie with, but I was getting tired of pies. So I made a grunt. Why are they called grunts? Apparently when the berries bubble in the oven they 'grunt'. Mine were silent.
It's basically blueberries mixed with sugar and cinnamon and drizzled with molasses, and after baking for a few minutes they're covered (not completely) with a biscuit-like dough. To serve, it is inverted so that the biscuit is on the bottom. It's really good, although a bit too sweet.
Blueberry Molasses Grunt
3 cups blueberries, picked over (fresh or frozen, thawed)
1/2 cup sugar (I'm going to try a heaping 1/4 cup next time)
1/4 teaspoon cinnamon
Pinch of nutmeg
2 tables lemon juice
2 teas molasses
1 1/4 cup flour
1 1/2 teas baking powder
1/4 teas salt
5 tables cold butter, cubed
1/3 cup milk
1 egg, lightly beaten
Preheat oven to 375F. Butter a 9" deep dish pie pan.
Combine the flour, baking powder and salt in a bowl. Cut in the butter with a pastry blender or a fork until it resembles course crumbs. Stir in the milk and egg with a fork until just well combined. Set aside.
For the filling, place the berries in the pie pan. Combine the sugar, cinnamon and nutmeg in a bowl and sprinkle over the berries. Drizzle with the lemon juice and molasses. Bake for 7 minutes, until the berries begin to release their juices. Remove from oven and increase the temperature to 425F.
Drop tablespoonfuls of the biscuit dough onto the berries randomly, not covering the entire surface. Bake for 20 minutes or until the berries are bubbling and the topping is browned.
These are white chocolate macadamia nut cookies from Baking Bites. Yum yum. They were buttery and loaded with nuts and white chocolate!