A cherry grunt is a delightful, rustic dessert that perfectly captures the essence of summer with its juicy, tart cherries. Traditionally cooked on the stovetop, this dessert is named for the grunting noise the bubbling fruit makes as it cooks beneath a layer of tender, fluffy dumplings. The combination of sweet cherries and soft biscuit topping creates a comforting and satisfying treat that is perfect for enjoying on a warm evening. Serve it with a scoop of vanilla ice cream or a dollop of whipped cream for an extra touch of indulgence.
Ingredients:
- 4 cups fresh or frozen cherries, pitted
- 1 cup granulated sugar
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 1/2 cup milk
- 2 tablespoons unsalted butter, melted
- 1/4 teaspoon ground cinnamon (optional)
Instructions:
- Prepare the Cherry Filling:
- In a large skillet or saucepan, combine the cherries, 3/4 cup of sugar, lemon juice, and vanilla extract. Stir well to mix.
- Cook the cherry mixture over medium heat until the cherries release their juices and the mixture begins to simmer, about 5-7 minutes.
- Make the Dumpling Batter:
- In a medium bowl, whisk together the flour, remaining 1/4 cup of sugar, baking powder, and salt.
- Add the milk and melted butter to the dry ingredients, stirring just until combined. Be careful not to overmix.
- Cook the Grunt:
- Drop spoonfuls of the dumpling batter over the simmering cherries, spacing them evenly.
- Cover the skillet or saucepan with a lid and reduce the heat to low. Cook for 15-20 minutes, or until the dumplings are cooked through and the tops are firm to the touch.
- Finish and Serve:
- Remove the skillet from the heat and let the cherry grunt cool slightly before serving.
- If desired, sprinkle the cooked dumplings with a little ground cinnamon.
- Serve warm, with vanilla ice cream or whipped cream on the side.
Enjoy your homemade cherry grunt, a perfect blend of sweet cherries and tender dumplings!
