Blackberry Grunt Recipe

Name: Blackberry Grunt
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup all-purpose flour; 1 cup whole wheat flour; 2 teaspoons baking powder; 1 teaspoon kosher salt; 1/4 teaspoon baking soda; 1/4 cup chilled butter, cut into small pieces; 1 cup buttermilk; 1 tablespoon all-purpose flour for dusting; 6 cups blackberries; 1 1/4 cups raw sugar; 1 cup water; 2 tablespoons butter; 1 tablespoon raw sugar, or more to taste

Servings: persons

1 cup all-purpose flour
1 cup whole wheat flour
2 teaspoons baking powder
1 teaspoon kosher salt
1/4 teaspoon baking soda
1/4 cup chilled butter, cut into small pieces
1 cup buttermilk
1 tablespoon all-purpose flour for dusting
6 cups blackberries
1 1/4 cups raw sugar
1 cup water
2 tablespoons butter
1 tablespoon raw sugar, or more to taste

1
Preheat oven to 400 degrees F (200 degrees C). Place a piece of aluminum foil on the bottom rack of the oven to catch any drippings.
2
Mix 1 cup all-purpose flour, whole wheat flour, baking powder, salt, and baking soda together in a large bowl. Work 1/4 cup butter into flour mixture using your hands until about half the butter has been incorporated and the rest is in pea-sized pieces.
3
Make a well in the center of the flour-butter mixture; add buttermilk to the well. Stir with a rubber spatula or wooden spoon until dough just comes together.
4
Lightly dust a piece of parchment paper with 1 tablespoon all-purpose flour.
5
Turn dough onto the prepared parchment paper. Shape dough into a ball; wrap parchment paper around dough. Store in refrigerator while preparing the blackberry filling.
6
Mix blackberries, 1 1/4 cup sugar, and water together in a large bowl.
7
Melt 2 tablespoons butter in a 10-inch cast iron skillet over medium heat. Pour blackberry mixture into the melted butter and bring to a simmer. Decrease heat to medium-low; cook and stir until liquid has reduced and is thick enough to coat the back of a spoon, about 15 minutes.
8
Gently drop large spoonfuls of dough evenly into the blackberry mixture; sprinkle with 1 tablespoon sugar.
9
Bake in the preheated oven until lightly browned, 15 to 20 minutes. Remove from oven and allow grunt to cool for 15 to 30 minutes before serving.

1042

kcal

Calories

Fat

115

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 cup all-purpose flour, 1 cup whole wheat flour, 2 teaspoons baking powder, 1 teaspoon kosher salt, and more.

Yes, Blackberry Grunt falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Blackberry Grunt

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions