Cherry Grunt is very similar to a cobbler, except that the dumplings are steamed instead of baked and browned in the oven. This delicious dessert is made even easier by cooking in the slow cooker. This Cherry Grunt recipe comes from Cook’s Country magazine and is perfect in every way. Sweet delicious cherry filling that isn’t soupy and perfectly steamed dumplings that are slightly crunchy without being soggy. I am not a huge fan of cherry pie because it doesn’t really taste like cherries. This Cherry Grunt has tastes just like sweet delicious cherries. I hope you try this recipe!
2 1/4 lbs Frozen Sweet Cherries
2 Cups All-Purpose Flour
1 Cup plus 3 Tablespoons Sugar
1 Tablespoon Lemon Juice
1 1/4 teaspoons Cinnamon
1 teaspoon Almond Extract
1 Tablespoon Baking Powder
1/2 teaspoon Salt
1/2 Cup plus 2 Tablespoons Milk
4 Tablespoons Unsalted Butter, melted and cooled
Stir together cherries, 1/4 cup flour, 1 cup sugar, lemon juice, 1 teaspoon cinnamon and almond extract together in a large bowl. Microwave for 2 1/2 minutes, stir and microwave for another 2 1/2 minutes. This will help the cherries to release some of their juices. Stir well and transfer to a slow cooker.
Combine 1 3/4 Cups flour, 2 Tablespoons sugar, baking powder and salt together in a large bowl. Spray a 1/4 cup measuring cup with non-stick cooking spray and drop 8 dumplings around the perimeter of the slow cooker.
Stir together 1 Tablespoon sugar and 1/4 teaspoon cinnamon in a small bowl. Sprinkle on top of the dumplings.
Cover and cook on low for 4 hours. The Cherry Grunt is done when a toothpick inserted in the dumplings comes out clean.
Don’t forget to serve your Cherry Grunt with ice cream!
Yield: 6 Servings
-Recipe by Cook’s Country Magazine-