Blueberry Grunt is Nova Scotia’s answer to cobbler. This is down-home East Coast cooking at its finest. This effortless, berry-forward dessert features saucy blueberries topped with fluffy, lemon-zest-flecked drop biscuits. The dish requires only a handful of ingredients and cooks entirely on the stove in a cast-iron skillet.
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ingredients
For the blueberries:
For the biscuits:
directions
Place the blueberries, sugar, water, cinnamon, and salt in a large cast iron skillet. Bring the mixture up to a boil and reduce to a simmer. Let cook for 10 minutes.
While the berries are simmering, place the flour, sugar, lemon zest, baking powder, and salt in a bowl. Whisk to combine.
Add the butter to the flour mixture and, using a pastry cutter, cut the butter into the dry ingredients until you have pea-sized pieces of butter.
In a separate bowl, whisk to combine the milk and the egg. Make a well in the center of the flour mixture and add the milk. Stir to combine.
Using an ice cream scoop, scoop the biscuit mixture on top of the simmering berries. Cover and let cook until the biscuits are set — about 15 to 20 minutes.
Spoon the blueberry grunt into bowls and top each with a scoop of vanilla ice cream. Serve immediately.
