Individual Blueberry Grunts
July 31st, 2008
Stumble it!
Yeah, I’d never heard of a blueberry grunt, either. Until I became friends with Sandy. Every since we became friends, I couldn’t use the word “blueberry” without her saying “Mmmm, blueberry grunt…” eyes half-closed and smiling. I knew it was one of her favorite desserts, but I couldn’t bring myself to make something called a grunt.
Until, that is, I had four cups freshly picked blueberries.
A grunt is in the cobbler family, and it’s a traditional East Coast maritime dessert. It’s perfect for people who might want something like a pie, but are too lazy make an actual pie. So that means it’s perfect for me!
Blueberry is a popular flavor for grunts, but I imagine you can use pretty much any berry or fruit. They’re a great way to use up bountiful–but fleeting–summer fruit. The most common way to make a grunt is to boil berries with water, sugar, and lemon juice, then add biscuit dough to the top, cover with a tight lid, and steam. It’s a one-pan, stove-top operation. I chose to bake mine because I had these ridiculously cute gratin dishes that I’d been dying to use for a blog post. I’ll give directions for both methods of cooking.
Recipes for grunts are all pretty standard, I adapted and veganized this simple recipe.
Blueberry Grunts
Makes four individual grunts, or one large
Blueberry Filling
Four Cups Fresh Blueberries (or frozen)
3/4 Cup Sugar
1 Tbs Lemon Juice
1/2 Cup Water
1/2 tsp Each Cinnamon and Nutmeg, optional (I left them out)
Simple Biscuits
2 Cups All-Purpose Flour
4 tsp Baking Powder
1/2 tsp Salt
3 Tbs Earth Balance Margarine, or veg. shortening
3/4-1 Cup Soymilk
Add all of the ingredients for the blueberry filling into a large skillet. If you’re going to be making one large grunt and steaming the biscuits, make sure this skillet has a tight fitting lid. If you’re going to be baking the grunt, preheat the oven to 400º F.
Boil the berries for 10-15 minutes until the mixture has thickened a little.
Meanwhile, combine all the dry ingredients for the biscuits. Using a pastry cutter or a fork, cut the margarine/shortening into the dry ingredients. If you’re berries aren’t done yet, go ahead and stick the dry mixture in the fridge or freezer to keep the margarine cold until you’re ready for it.
When the berries are ready, add the soymilk to the dry mixture to form a soft biscuit dough. The consistency is pretty forgiving, a slightly too-soft or too-firm dough won’t make a difference in the final product. As long as it holds together, but is soft enough to break apart into clumps, you’re good to go. Don’t over-mix the dough, or the biscuits will be tough. But you knew that!
For one large, steamed grunt:
Break the biscuit dough up into small, bite-sized pieces. Place the pieces on top of the hot, still-cooking berries, spread evenly across the top. Cover the skillet with a tight fitting lid, reduce the heat slightly, and steam for 15 minutes without peeking. The biscuits should be puffed up and cooked all the way through. Serve warm.
For one large baked grunt:
Follow the instructions for a steamed grunt, but place in the oven to bake at 400º F (without a lid) for 20 minutes. You can sand the biscuits sugar before baking if you like! Serve warm.
For individual baked grunts:
Transfer berry mixture to individual ramekins or gratin dishes, filling only half-full. Add biscuit mixture on top. Sand with sugar and place all the grunts on a baking sheet (this will help you take them out of the oven with burning yourself). Bake for 20 minutes, serve warm.
Here’s what my individual grunts looked like before baking:
These are great just as they are, but you can also serve them with some ice cream if you want. I invited Sandy over to try them, and she said that not only were they delicious, but they “taste exactly like a non-vegan grunt.” So if you’re looking for a simple, but elegant dessert to use up summer berries, I highly recommend this one.
I won’t blame you if you call it a cobbler, though.
Entry Filed under: baked goods, breakfast, dessert, parties, recipe
68 Comments
1. Katy | July 31st, 2008 at 8:39 pm
I love blueberries and biscuits, which makes this dish perfect for me (even if it IS called a grunt, which I agree is kind of strange). Yum!
2. Shelby | July 31st, 2008 at 8:45 pm
I’m like drooling right now, these look so good! Is there any way to use something else besides butter? Would applesauce work?
Hi Shelby! I think vegan margarine or vegetable shortening is essential for the biscuit dough. Sorry!
3. VeggieGirl | July 31st, 2008 at 8:48 pm
BLUEBERRY grunt??? Oh yum.
4. Christina | July 31st, 2008 at 9:16 pm
Here in Calif I use olallieberries or blackberries but I haven’t made a vegan one — yet! Thanks for the recipe.
5. yoel | July 31st, 2008 at 9:45 pm
Oh lordy, that looks so good! And I don’t even like blueberries usually!
Does the margarine need to be kept in the freezer, like for pie dough, or can it just be chilled in the fridge?
Mine was just fridge-chilled, yes, but the freezer certainly wouldn’t hurt! It’s a pretty flexible recipe. :)
6. Meera | July 31st, 2008 at 10:12 pm
OMG!! That is yummylicous!! I had never heard of grunt before your post and if i had heard it, i don’t think i would have guessed it to be a wonderful looking dessert! Amazing recipe :)
7. andrea gutierrez | July 31st, 2008 at 11:05 pm
this looks AMAZING! i am definitely passing this link to my friends! yum!
8. Claire | July 31st, 2008 at 11:48 pm
these look adorable and delicious. I will have to make these for my british father who adores any baked fruit and dough!
9. Shellyfish | August 1st, 2008 at 7:09 am
A rose by any other name is just as…delicious!
10. Bianca- Vegan Crunk | August 1st, 2008 at 11:48 am
I recently bought some blueberries from the farmer’s market and they were handing out free recipes. One of them was for blueberry grunt. I didn’t make it, but now I wish I had. All the blueberries I bought have long since been consumed, but that biscuit stuff looks awesome!
11. Jennifer | August 1st, 2008 at 12:17 pm
Fruit desserts are the best. You really hit the nail on the head when you mentioned pairing the grunt with ice cream. Mmmm…..heavenly.
12. Shiny Black Shoes | August 1st, 2008 at 1:34 pm
looks so so so so yummy
mmmm
13. allularpunk | August 1st, 2008 at 2:31 pm
nice action shot on that lemon squeeze!
also, these look awesome.
14. Sandy | August 1st, 2008 at 2:42 pm
I sort of made a guest appearance on the blog! Yay!
Everyone, they were delicious. I ate two. Because I am a blueberry grunt hog.
15. DeirdreJean | August 1st, 2008 at 4:19 pm
Grunt, Slump, and Buckle! I love them all! Thanks for highlighting the goodness and glory that is a grunt.
Best, Dee
16. Hannah | August 1st, 2008 at 8:56 pm
I made this tonight (tripled) for the 10 person dinner party we’re having tomorrow. I used overriped peaches and blueberries and it came out AMAZING. So delicious!! Thank you thank you thank you
17. Nikki L | August 1st, 2008 at 11:51 pm
wow, those look tasty!
to Shelby, I’ve read about a group of people trying to make pie crust/pastry dough with applesauce or some other, less-fatty ingredients. They didn’t succeed, but I still feel like I’ve gotta give it a try sometime. I’ll share, if I ever find a way of doing it.
Secondly, can someone give me a heads up here- is there a more preferred way of making the dough, with Earth Balance or with vegetable shortening (taste-wise), as I’ve never tried EB in a pie/pastry crust before, only shortening.
18. Mags | August 2nd, 2008 at 9:20 am
Oooh, this looks to be half-way between a pie and a crumble. I normally make apple or summer fruits crumble – blueberry with a biscuity top sounds yum.
19. dark faerie | August 2nd, 2008 at 10:56 am
These are sooo adorable! I have some blueberries in the freezer just begging to be made into something….this would be perfect! Thanks for sharing! Blueberry GRUNT always makes me laugh…..:)
20. elisabeth | August 2nd, 2008 at 12:11 pm
As usual with your recipes, these look delicious. As a mostly meatless person, and family, I was wondering how hard it is for you to find vegan bread or do you make it yourself. Your recipes make me want to go vegan….although I would miss things like milk, eggs, butter, and cheese! Someday…plan on making Hasperat this week!!
21. meghan | August 2nd, 2008 at 5:45 pm
Lauren,
I’ve nominated you for a Brilliante Blog Award, for being so awesome! Check out my blog for details. Then copy the award, link to me as the person who nominated you…and then nominate 7 of YOUR favorite blogs!
22. George Darroch | August 2nd, 2008 at 9:52 pm
What you put on the top of these is what we in New Zealand (and Australia and the UK) would call a “scone”. We normally serve these hot,traditionally with jam and whipped cream (if anyone has a vegan whipped cream recipe I’d love to hear it!). These would definitely go well with a side of vegan icecream.
I love this variation on a beautiful concept.
23. Nick Zamonis | August 3rd, 2008 at 3:19 pm
It sounds delicious and looks amazing. The picture of the blueberry grunt on top of the fork/spoon is mouth watering.
24. Katie | August 4th, 2008 at 7:47 am
These look ABSOLUTELY amazing! I LOVE blueberry. I will have to try these asap!!
25. jd | August 4th, 2008 at 2:15 pm
Wow – I can’t think of a better combination of dessert items (well, maybe peanut butter & just about anything, but I digress…).
Anyway, those blueberries & “biscuits” look sooo good together – I can’t wait to try this!
Thanks for the great recipe, Lolo!
26. Lisa Marie | August 4th, 2008 at 2:53 pm
I made this last weekend and it was SUPER YUMMY! I had just picked up some raspberries and blackberries at the farmer’s market so I decided to use those instead of blueberries. I served it over french vanilla ice cream and everyone loved it! Thanks so much for the great recipe!
I love your blog and look forward to all of your pretty little creations…thanks!
27. Katie | August 4th, 2008 at 11:15 pm
Not the most appealing name but, boy!, these things look good.
28. Jess - The Domestic Vegan | August 5th, 2008 at 10:53 am
I need to get to my farmers market ASAP to pick up some blueberries. And then I am making this RIGHT. AWAY. I still can’t believe how gorgeous your photos always are.
Congrats, also, on the VegNews nom! Yay!
29. Suzanne | August 6th, 2008 at 6:25 am
I tried out this recipe and it was a hit! Great work!
30. laurb | August 6th, 2008 at 8:14 am
Made these last night with strawberries and it was a great dessert quick-fix! It didn’t thicken as much as yours, I think because I used half frozen berries which released a lot of water when they thawed. Still, very good!
31. katie | August 6th, 2008 at 11:53 am
Hi Lolo! I made this last night since they are selling flats of 6 large pints of local blueberries here in Seattle, and I just had to buy them after seeing your post. I made these for the discriminating in-laws and it was a super hit – I baked a large one in my leCruset fry pan and sprinkled sugar on top. Amazing! My fiance said that this was by far the best dessert I have ever made – and I have made lots! I served it with Luna and Larry’s Coconut Bliss vanilla ice cream…by far the best vegan ice cream ever – but only local here for now (from Portland). Thanks for the post and the amazing pictures.
32. Ilene | August 6th, 2008 at 2:06 pm
These look fantastic, as does all of your stuff (only these are baked, and dessert, and therefore my favorite).
Where did you get the beautiful little (cast iron?) serving dishes?! They’re gorgeous.
33. lila | August 6th, 2008 at 7:39 pm
these look absolutely delicious.
however, while i don’t want to be a party pooper, i’ve gotta point out that they actually are cobblers and not grunts. it’s only a grunt if it’s steamed on the stovetop in a covered pan.
34. Kevin | August 8th, 2008 at 8:36 am
Although this looks delish, what I really want to know is where did you get the really awesome mini gratin dishes?
I do not think I could make it without those! :)
35. Sarah | August 10th, 2008 at 10:37 pm
It was great to meet you Saturday night! These look amazing – I’ll let you know if I make them!!!
36. Shiny Black Shoes | August 11th, 2008 at 7:30 pm
Oh man, I made this and it was SO good and so so easy to make! Thanks for sharing that recipe! :) (check out my blog for a pic :)
37. whatadarling | August 12th, 2008 at 2:07 pm
i tried these and not only were they super quick and simple to make, they were delicious and a huge hit with everyone! =]
38. Sarah | August 13th, 2008 at 11:03 pm
I made them! http://leisurelybreakfast.blogspot.com/2008/08/vegan-blueberry-grunts.html
39. Cookthink: Five Sweet Thi&hellip | August 15th, 2008 at 10:37 am
[...] In the midst of blueberry season, try blueberry lemon pudding cakes or blueberry almond bars. Or blueberry grunts. How could you refuse a recipe with a name like [...]
40. Sydney | August 15th, 2008 at 3:23 pm
I was surprised to find this recipe on your website and wonder what Sandy’s background is. This is a Native American recipe that, in my tribe, is called “Blueberry Slump” (similar to grunt, I suppose). It has probably been in my family for generations. We usually only made it once every summer in August, when blueberries were in season. It was even more special when my sister and I picked the blueberries ourselves. We topped it with fresh whipped cream and my mother used to top hers with real butter. It’s a very rich dessert.
41. Amy | August 15th, 2008 at 8:52 pm
Such cute little dishes! Biscuit topping on top of fruit is so, so, SO good! (And, I think the name “blueberry grunt” is fun to say.)
42. Zlamushka | August 16th, 2008 at 11:55 pm
lolo,
these biscuits are fantastic :_) and the serving bowls, where did you find them ?
43. mixtape cupcakes | August 19th, 2008 at 9:11 am
These are beautiful. I now need to formulate a blueberry-grunt cupcake!
44. Blueberry Peach Sonker &l&hellip | August 21st, 2008 at 11:17 pm
[...] a cobbler on it’s head, I did. So, when I looked up an inverted cobbler, I found Pandowdys, grunts and a sonker, which seemed closest to what I’d just made. But please, if you have any [...]
45. Jess | August 28th, 2008 at 9:57 am
I LOVE grunts. A relic of my Cape Cod child/teen years.
Definitely gonna make these. :)
46. Sara | August 29th, 2008 at 4:49 pm
I think this might be worth going to the store and picking up some Coconut Bliss for. I’m salivating just thinking about it. Mmmmm…
47. Ashly | September 1st, 2008 at 8:41 pm
I made this to take to my in-laws for Labor Day today, and it really turned out well! I did everything but the soymilk, which I can’t drink. It was sooooooooo good!
Will be trying the pasta recipe this week when I can manage it, and am anxious for some new material!!!
48. Erica | September 5th, 2008 at 8:12 am
whoa…these looks incredible! Your pictures are gorgeous!
49. Erica | September 6th, 2008 at 4:39 pm
I made this tonight with blackberries and strawberries. I will post pics up on my blog later. Thank you for this recipe!!
50. Taylor | October 9th, 2008 at 7:39 pm
I am at work and drooling, and now very very hungry!!
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52. Bella | October 17th, 2008 at 9:22 am
just got around to making this and i must say it is yum!! thanks! :)
53. Quinn Pierce | October 30th, 2008 at 7:53 pm
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54. Gabby | November 1st, 2008 at 1:12 pm
I LOVE blueberry grunts recipes!
Gabby
55. Shona | November 22nd, 2008 at 2:00 am
This looks like it would go great with some raw vegan ice cream:)
Check out free recipes by clicking:)
Beautiful pictures – can really see the care that goes into this.
Thanks
love Shona x
56. Trinity Hanes | December 30th, 2008 at 7:19 pm
The blueberry grunt was DELISHOUS me and my mom will make that agan.
57. Summer’s peaches &l&hellip | January 25th, 2009 at 10:42 pm
[...] the actual recipe over at Christina’s blog I knew instantly I had to make it (here is the vegan version). She calls it Peach Grunt, I don’t remember what my grandmother called it. I used the [...]
58. adrienne | May 23rd, 2009 at 11:34 pm
made these with diced strawberries tonight. my friend and I loved it, and when my roommate came home with her boyfriend first thing she said was “I SMELLS *REALLY* GOOD IN HERE!” so of course I had to offer some to them…
looks like I won’t have much left for very long!
thanks for this recipe!!
59. Christina | May 27th, 2009 at 7:01 pm
Just made this tasty treat – my boyfriend and I aren’t really big blueberry fans but we loved it. I was worried about how much liquid was in the blueberry mixture but the biscuit top really soaks it up – absolutely fantastic.
60. Meilani | June 18th, 2009 at 10:37 pm
Blueberries went on sale and I jumped at the chance to try my first YumYum recipe. They turned out absurdly delicious and were the easiest thing to make. I ended up using mini bundt cake pans cause that’s all I had and aside from the oozing over onto the baking sheet, there were no problems with them. This recipe made me feel confident about trying other recipes from this blog, starting with the Sweet Chili Lime Tofu! :D
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62. Blueberry Oatmeal Flummer&hellip | August 27th, 2009 at 1:08 pm
[...] but lately they have been mighty scrumptious looking at the store and online: VeganYumYum’s Blueberry Grunt and Fatfree Vegan’s Blueberry-Oat Bars have been floating around my brain, as has this [...]
63. Nicole L. | November 3rd, 2009 at 9:36 pm
This looks oh so good! Simple question, can soy milk be substituted for rice milk? I think I have a slight soy allergy so am considering substituting soy milk for rice milk, at least in dessert recipes. Any thoughts on this?
64. Alana S | January 26th, 2010 at 11:23 am
I have grown up with this recipe in Nova Scotia, the recipe I use is basically the same except:
I reduce the heat to low and cover, do not add any water (the berries have enough moisture and create their own juices) stirring occasionally. The lemon juice is not a must. Also a little (not too much) grated orange rind or lemon rind added to the biscuit topping is nice.
Cheers!
65. Rebecca | March 30th, 2010 at 6:17 pm
Thanks so much for this – it has become a favorite in our household!
To the person who was asking about using Rice Milk – I always use it, and the grunts have tasted just fine. If you want it to be creamier, maybe you could experiment with pureeing a tiny amount of cashew and adding it to the rice milk. The flavor would probably compliment the blueberries quite nicely. I haven’t tried this though, so again, it would be an experiment!
:)
66. Homemaking on an Island &&hellip | May 17th, 2010 at 7:36 am
[...] Blueberry Grunts (except I just thicken blueberries in apple juice with cornstarch, and use biscuit mix on top) [...]
67. 35 Things To Make With Fr&hellip | July 8th, 2010 at 2:08 pm
[...] Individual Blueberry Grunts: A grunt is in the cobbler family, and it’s a traditional East Coast maritime dessert. It’s perfect for people who might want something like a pie, but are too lazy make an actual pie. So that means it’s perfect for me! From VeganYumYum. [...]
68. Summer’s Peaches | &hellip | June 22nd, 2011 at 9:56 pm
[...] actual recipe over at Christina’s blog I knew instantly I had to make it (the Vegan version here). She calls it Peach Grunt, I don’t remember what my grandmother called it. I used the [...]