Sunday, April 24, 2011

Pear and Plum Grunt for Two

Yeah, I just used the word "grunt" in a title of a recipe. Yeah, it's an actual food word, not just a sound that comes out of us when we're grumpy. A grunt, better know as a slump, is one of those fruit and biscuit combinations. So many names .. betty, crumble, crisp, cobbler, pandowdy (that one's almost as bad as grunt!). What distinguishes a grunt from a cobbler, is the cooking of the biscuit topping. Instead of baking it in the oven so that top gets golden and crunchy, the biscuit batter is spooned on top of fruit that's been simmering in a pot, the lid goes on, and magically, the biscuits turn into these soft, pillowy, dumpling-like things that have the essence of the fruit steamed right into them. Yum.

It was really really easy to make, and it was the perfect thing to share with my Grandma. I made it last weekend for just the two of us to share, but I'm sure the recipe doubles quite easily. For the fruit, I used a pear and a plum instead of the apricots that the original recipe called for, but I think this dessert would work with any kind of fruit that strikes your fancy.

I checked the weather forecast for this coming week and it looks like rain, rain and more rain. I don't mind really.. just an excuse to curl up with a warm, spicy dessert, and another season of X-Files.

Pear and Plum Grunt for Two
adapted from Eating Well

1 large bosc pear, peeled and diced
1 black or red plum, peeled and diced
juice and zest of half a lemon
pinch of cardamom
2 tablespoons of honey or maple syrup

1/4 cup of whole wheat flour
1 tablespoon of sugar
1/4 teaspoon of baking powder
1/8 teaspoon of baking soda
pinch of salt
2 tablespoons of plain yogurt
1 tablespoon of canola oil
1/2 teaspoon of sugar with a pinch of cinnamon mixed in

1. Place the fruit, lemon zest and juice, honey and cardamom in a small pot cook on medium heat for about 5-7 minutes, or until the the liquid gets a bit thick and the fruit starts to soften.

2. In the meantime, prepare the biscuit topping by sifting the flour, baking powder, baking soda, sat and sugar together. Add the yogurt and canola oi and mix with a fork until just blended.

3. Drop spoonfuls of batter over the cooking fruit and sprinkle with the cinnamon sugar. Put the lid on the pot and cook (peaking as little as possible) for about 12-15 minutes, or until the biscuit is puffed and cooked.

4. Serve warm and enjoy with someone you love.


  1. Yum! I've heard of all those funny names but didn't actually know what any of them meant! I would totally eat this for breakfast.

    And it's so refreshing that someone in Toronto is NOT bitching about the weather!

  2. thanks Monkia! I never thought about this for breakfast, but that's an awesome idea.
    And I kinda like rain :) It's refreshing.