Buckles, Cobblers, Grunts & Slumps
(Page 5 of 6)
September/October 2006
Susan Belsinger
Crumble Topping:
1/2 cup unbleached flour
1/4 cup whole wheat flour
1/4 teaspoon salt
8 tablespoons unsalted butter, cold, cut into bits
1 cup brown sugar, not packed
1 cup rolled oats
2/3 cup coarsely chopped walnuts
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In large bowl, combine flours and salt; toss to blend. Cut butter into flour with pastry cutter or two knives. Add brown sugar, oats and walnuts; toss well. Scatter crumble topping over fruit mixture in prepared dish. Bake 30 to 35 minutes, or until crumble is golden brown and pears are tender when stuck with knife. Cool on baking rack for at least 15 minutes before serving. Serve hot, warm, or at room temperature. Remove scented geranium leaves if desired. I generally leave them in the dessert. But do not eat them; just warn your guests if you do leave them in.
Sour Cherry Grunt with Lemon Balm
This sour cherry grunt is tart and sweet and makes my mouth water just thinking about it. The yellow cornmeal added to the biscuit dough gives a nice bit of texture and sweetness contrasted by the buttermilk.
Serves 8
Fruit:
About 6 cups pitted sour cherries
2/3 cup sour cherry juice (or substitute with water)
1/2 cup packed light brown sugar
2/3 cup sugar
2 tablespoons cornstarch
6 sprigs lemon balm, 4 to 5 inches long
In a 10- to 12-inch non-reactive sauté pan with tight-fitting lid, combine cherries and juice. Toss brown and white sugars together with cornstarch, then add mixture to cherries and blend well. Add the balm sprigs and place the pan over medium-high heat. Bring cherries to a simmer and cook for 5 to 10 minutes, stirring occasionally. Meanwhile, assemble grunt dough.
Grunt:
11/2 cups unbleached flour
1/2 cup yellow cornmeal
21/2 teaspoons baking powder
1/2 teaspoon baking soda
Scant teaspoon salt
2 tablespoons packed light brown sugar
5 tablespoons cold unsalted butter, cut into bits
11/4 cups buttermilk
3 to 4 tablespoons chopped lemon balm leaves
In a large bowl, combine flour, cornmeal, baking powder, baking soda, salt and brown sugar. Toss well to blend. Cut butter into dry ingredients with pastry cutter or two knives. Add buttermilk and balm leaves; stir to blend.
Drop large spoonfuls of grunt dough over simmering cherries. Cover pan and cook 20 to 25 minutes. The grunt dough will not brown much; it is being cooked like dumplings on top of stew. Dough is done when set, or when stuck with knife, dough is no longer sticky and knife comes out clean. Uncover and let cool for 15 minutes before serving. Best served hot or warm, but good at room temperature.
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