I love fruit desserts and in particular ones with apples. We are getting apples from our CSA fruit share and the kids love baked apples with cinnamon. I thought about making a pie but decided I wanted to make something easier and quicker. I then thought grunt. Lovely little flour dumplings in steaming fruit. Yum! The name is really fun also and you know that is what is really important. At least for kids that is the case anyway. So I had the brilliant idea of making the grunt in the Instant Pot. I wasn’t sure if I could do it all one step or if I would have to first make the filling and then add the batter. Well, only one way to find out. It turns out I can add everything at once. So this experiment anyway was a success. I made an instant grunt. If you don’t have a pressure cooker then you can definitely make this the traditional way by cooking the filling first and then adding the batter. It is really quick though to make in the Instant Pot so you may want to buy one just so you can make instant grunts. Feel free to add any fruit you like also. I have plans for many more versions of this one. Also you can add more or less sugar. I had really tart apples and blackberries so I added a bit more. On to the recipe.
Apple and blackberry grunt
Filling
6 cups peeled and slice apples
2 cups frozen or fresh blackberries
1 teaspoon lemon juice
1/4 teaspoon salt
1 teaspoon cinnamon
1/4 cup coconut palm sugar
1 tablespoon white whole wheat flour
3/4 cup water
Dumpling Batter
1 1/2 cups flour (I used 1/2 cup ground oats, 1/2 cup ground buckwheat groats, 1/2 cup white whole wheat)
1/4 teaspoon salt
1 tablespoon baking powder
1/4 cup coconut palm sugar
2 tablespoons coconut oil
1/2 cup nondairy milk
1/2 teaspoon apple cider vinegar
1 teaspoon vanilla
Add all of the filling ingredients to the Instant Pot or a pan and mix well. If you are using regular pan then heat the filling on the stove until it is bubbly and the apples have softened. Mix the dry ingredients for the batter in a bowl. Mix the wet ingredients together in a measuring cup. Add the wet to the dry and mix. The batter should be fairly thick. Add spoonfuls of the batter to the filling covering the top. If you are using the instant pot then add the batter on top of the uncooked filling. See the lovely photo below. Cover and cook for 4 minutes using the manual setting on low pressure and use a quick release. If you are using the stove top then cover the pot and steam for 14 minutes until the dumplings are firm. Enjoy! Darlene
