A Fungy, a Grunt and a Cobbler. This is not the beginning of a joke or a scene from Wizard of Oz. They are all similar dishes of poached fruit with a dumpling-like topping simmered into a gooey, puffy dessert. Their roots are maritime Canada and New England; ground zero: Nova Scotia. And the preferred fruit is, of course, blueberries. I made Blueberry Grunt for my Nova Scotian mother-in-law a few weeks ago and thought I’d share it with you. But this time I’m going to make an easy, galley friendly version by replacing all the dumpling ingredients with one staple: Bisquick.
Blueberry GruntJump to Recipe
4 cups fresh blueberries
1/2 tsp ground nutmeg
1/2 tsp ground cinnamon
3/4 cup sugar
1 tbsp lemon juice
1/2 cup water
1 cup Bisquick™ Original baking mix
2 tablespoons sugar
1/3 cup milk
Serve with whipped cream or vanilla ice cream, if desired
Mix the Bisquick, sugar and milk into a soft dough. Set aside.
In a large sauce pan with a tight fitting lid, heat the blueberries, spices, lemon juice and water to a boil. This could easily be done in your pressure cooker as well.
Simmer and combine ingredients and let it slightly cook down.
Drop the dumping dough into the hot blueberry sauce by spoonfuls.
Reduce heat to a low simmer, cover tightly with a lid and let simmer for 20 minutes. The way these dumplings cook is by steaming, so try to keep the lip on tight. I placed a few heavy, durable collectibles from our boat’s “Library” on the lid to help secure it. No peeking for 20 minutes! If you’re using a pressure cooker you don’t have to worry about securing the lid. It will already be secure. Once it comes up to pressure, let it steam for 12-15 minutes.
After 20 minutes, turn off the heat and uncover the grunt. It will continue to bubble for quite a few minutes. Remember that this thick mass of blueberry liquid is VERY HOT. Let cool for a good 15 minutes before scooping up to serve.
Blueberry Grunt, Cobbler or Fungy is best served with a little whipped cream or ice cream. Enjoy!
- 4 cups Blueberries, fresh or frozen
- 1/2 tsp Nutmeg
- 1/2 tsp Cinnamon
- 3/4 cup Sugar
- 1 tbsp Lemon juice
- 1 cup Bisquick™ Original baking mix
- 2 tbsp Sugar
- 1/3 Cup Milk
- Mix the Bisquick, sugar and milk into a soft dough. Set aside.
- In a large sauce pan with a tight fitting lid, heat the blueberries, spices, lemon juice and water to a boil. Simmer and combine ingredients and let slight cook down.
- Drop the dumping dough into the hot blueberry sauce by spoonfuls. Cover tightly with a lid and let simmer for 20 minutes. No peeking!
- Serve hot or with coffee!