Don't be fooled by the name! A cherry grunt is really a stovetop cobbler, made with juicy fruit and the moistest biscuit topping you'll ever taste, all without ever having to fire up the oven. A grunt by any other name would taste as sweet.
Why this recipe works:
- A small amount of thickener enables you to thicken and cook the fruit and dumplings without stirring.
- Cooking the dumplings with a lid effectively steams the dumplings and keeps them moist.
- For the Dumplings:
- 1 cup (5 ounces) all-purpose flour
- 2 tablespoons sugar
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 3 tablespoons (1 1/2 ounces) cold unsalted butter, cut into cubes
- 1/3 cup plus 1 teaspoon milk
- 1/4 teaspoon vanilla
- For the Cherries:
- 1/2 cup (3 1/2 ounces) granulated sugar
- 1 teaspoon cornstarch
- 1/4 teaspoon cinnamon
- pinch salt
- 6 cups (about 32 ounces) frozen sour cherries
- Whipped cream or ice cream to serve
For the Dumplings:Combine the flour, sugar, baking powder, and salt in a bowl. Rub the butter cubes into the flour mixture with fingertips until no visible pieces of butter remain but flour mixture is still fluffy and dry. Stir in milk and vanilla until mixture is just moistened. Do not overmix. Set aside.
For the Cherries: Combine sugar, cornstarch, cinnamon, and salt in bowl. Place cherries and sugar mixture in 10-inch saucepan and heat over medium heat, stirring occasionally, until sugar is dissolved. Increase heat to medium high and heat until cherries have just come to a boil. Adjust sweetness level to taste then reduce to a low boil.
Spoon heaping tablespoon sized pieces of dumpling dough onto cherries, spacing evenly (you should get about 6 dumplings). Immediately cover, reduce heat to low, and cook, adjusting heat to keep mixture at a steady simmer. Avoid peeking until dumplings are mostly set, about 25 minutes.
To serve, spoon warm dumplings and fruit into bowls and eat plain or top with whipped cream or ice cream.
10-inch saucepan with lid