Grunts are an old-fashioned dessert that pairs a saucy warm fruit filling with fluffy steamed dumplings. Traditionally, they’re made with blueberries, but this newfangled version uses haskap berries (aka honeyberries) for a uniquely Canadian summertime treat.
- 1 1/2 cups flour
- 2 tbsp sugar
- 2 tsp baking powder
- 1/2 tsp salt
- 1/4 cup cold butter, cut into small cubes
- 1 cup buttermilk
- 4 cups fresh or frozen haskap berries
- 1/2 cup maple syrup
- 1 tbsp lemon juice
- In a medium-sized mixing bowl, combine the flour, sugar, baking powder and salt. Using your hands, rub in the butter until the mixture is crumbly. Stir in the buttermilk to make a thick batter.
- In a large skillet or shallow saucepan, combine the berries, maple syrup and lemon juice. Bring to a simmer over medium-high heat, then reduce heat to low and simmer for 3-5 minutes, or until the berries are soft and saucy.
- Drop 1/4 cup spoonfuls of dough onto the fruit. Cover the pan and simmer for 10-15 minutes or until the dumplings are cooked through. (If your pan doesn’t have a lid, you can use aluminum foil to cover.) Serve warm with vanilla ice cream or whipped cream.