Ingredients for Blackberry Grunt
- All Purpose Flour
- 2 teaspoons baking powder
- Kosher Salt
- 1/2 teaspoon baking soda
- Unsalted Butter
- 3/4 cup buttermilk
- 4 cups fresh blackberries
- 3/4 cup granulated sugar
- 1/4 cup water
- Ground Ginger
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How to Make Blackberry Grunt
- Preheat oven to 400°F (200°C). Place a piece of foil on the bottom rack of the oven to catch any drippings.
- In a food processor, pulse together 2 cups all-purpose flour, 2 teaspoons baking powder, 1/2 teaspoon salt, and 1/2 teaspoon baking soda for 3-4 pulses.
- Transfer the dry ingredients to a large bowl. Cut in 1/2 cup (1 stick) cold unsalted butter using a pastry blender or your fingers until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
- Make a well in the center of the dry ingredients. Add 3/4 cup buttermilk and stir gently with a rubber spatula or wooden spoon just until the dough comes together. Do not overmix.
- Turn the dough out onto a lightly floured surface. Gently form it into a ball, wrap in plastic wrap, and refrigerate while you prepare the filling.
- In a large bowl, combine 4 cups fresh blackberries, 3/4 cup granulated sugar, 1/4 cup water, and 1 teaspoon ground ginger.
- Pour the blackberry mixture into a 10-inch cast iron skillet (or oven-safe skillet). Place the skillet over medium heat on the stovetop.
- Bring the mixture to a simmer. Reduce heat to medium-low and cook, stirring occasionally, for 15 minutes, or until the sauce has thickened.
- Remove the dough from the refrigerator. Drop rounded tablespoons (approximately 1 ounce each) of dough evenly over the blackberry filling.
- Bake in the preheated oven for 15-20 minutes, or until the topping is golden brown.
- Remove from the oven and let cool for 15-30 minutes before serving. Enjoy warm!
Nutrition Information (Approximate per serving)
Sodium
15 g
Sugar
119g
Fat
19g
Carbs
19g
