gluten free black and blue grunt
Makes: one 12 inch grunt, serves 6 to 8 people
Prep Time: 10 minutes
Total Time: 45 minutes
I sometimes refer to this as “black and blue” because I like to use a combination of blackberries and blueberries in this simple stove top cobbler. This recipe is great because you don’t have to heat the oven to enjoy a delicious cobbler, and it is easy to make gluten free with your choice of gluten free all purpose flour mixes….the name “grunt” comes from the sound you might make if someone tries to talk to you while you are eating it…..you would not speak, just “grunt”, so as not to waste time talking between bites!!!
1 cup gluten free baking blend for muffins & quick breads
1/2 teaspoon xanthan gum
2 Tablespoons granulated sugar
2 1/2 teaspoons baking powder
1 teaspoon minced lemon zest from 1 lemon
1/8 teaspoon salt
2 Tablespoons cold unsalted butter, cut into 8 pieces
1/4 cup buttermilk
1 egg, lightly beaten
1/2 teaspoon vanilla
Berry Filling:
2 Tablespoons unsalted butter
3 pints berries (blackberries and blueberries or your choice)
1 cup sugar
1/4 cup apple juice
2 Tablespoons fresh lemon juice from 1 lemon
3 Tablespoons gluten-free cornstarch
1. Make Dough: In a food processor, combine gluten free flour blend, xanthan gum, sugar, baking powder, lemon zest and salt and pulse once or twice to combine. Add butter pieces to processor and pulse a few times until the mixture resembles small peas. Add buttermilk, egg and vanilla and pulse a few more times to combine. Mixture will be sticky. Set aside.
2. Make Filling: In a heavy cast iron skillet with a lid, melt butter over medium high heat. Add berries, sugar and juice. Bring to a boil, reduce heat and simmer until berries start to break down, 3 or 4 minutes.
3. Finish Filling: Combine lemon juice and cornstarch in a small bowl and stir until it is smooth. Stir into fruit and simmer until it starts to thicken.
4. Add Dough: Drop spoon fulls of batter onto fruit, scattering them so they do not touch. Cover with lid, and reduce heat to medium-low. Simmer until toothpick inserted into the dough comes out clean, about 25 more minutes.
5. Cool & Serve: Remove from heat and let cool slightly before serving. Enjoy!
