Grunt is a sweet fruit stew topped with fluffy dumplings, and anyone who grew up on the East Coast (or with parents from the East Coast) will immediately recognize this dessert. This version uses a combination of blueberries and saskatoon berries. I always use frozen berries because they tend to release their juice a bit quicker than fresh ones. By all means, use fresh if you have them though.
2 ½ cups frozen blueberries
1 cup frozen saskatoon berries
3 tbsp. sugar, divided
2 tbsp. maple syrup
½ cup all purpose flour
½ tsp. baking soda
1 tbsp. melted butter
3 tbsp. milk
Pinch of salt
Whipped cream (optional)
In a pot with a lid, combine blueberries, saskatoon berries, 2 tablespoons sugar and maple syrup. Place over medium heat and cook until berries begin to break down and release their liquid, about 6 minutes.
In a bowl, whisk together flour, baking soda, salt and remaining sugar. Mix in melted butter and milk, and mix until batter has just come together.
Using a spoon, drop batter into simmering berry mixture. Then cover and cook over medium heat until dumplings are cooked through, about 15 minutes.
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