Blackberry, Apple and Orange Grunt
(from the S.F. Chronicle Cookbook)
*A grunt is a simple dumpling-like pudding (basically a cobbler).*
4 oranges
1 pkg. (12 ounces) blackberries
1 large apple, peeled, cored and cut into 1/2-inch slices
1/2 cup water
1/2 cup sugar
1/8 tsp. ground cloves
1/4 tsp. ground cinnamon
Topping:
1 1/2 cups all-purpose flour
1 Tbsp. baking powder
1/2 tsp. salt
4 tsp. sugar
4 Tbsp. cold unsalted butter, cut into 1/2-inch cubes
3/4 cup milk
3 Tbsp. preserves (apricot, peach or berry)
Preheat the oven to 350 degrees.
Peel 3 oranges, removing skin and pith. Cut the oranges in half, then cut each half into 1/2-inch wide slices. Juice the remaining orange. Combine the blackberries, apple, water, sugar, spices, orange juice and orange slices; toss to combine.
Transfer to a 10-inch skillet. Boil until the fruit begins to soften. Reduce the heat to a brisk simmer and cook for 20 minutes.
To make the topping:
Combine the flour, baking powder, salt, sugar and butter using a pastry blender. Add the milk and stir until the mixture is combined and moist.
Remove dough to a floured work surface. Roll into a 9 by 12-inch rectangle. Spread the preserves evenly over the dough, stopping 1/2 inch short of the edge.
Starting with a long side, roll the dough into a tight log. Slice into 12 rounds and arrange on top of the fruit. Bake for 20 minutes, or until the topping is golden brown. Serve with a dollop of whipped cream, or ice cream. Serves 8-10 people.
