Name: Cranberry, Apple, and Pear Grunt
Yield: 7 to 8 servings
Cuisine: Crisps, Cobblers, and Crunches, Fruit
Ingredients: 3 cups fresh or frozen cranberries; 2 large apples, peeled, cored, and coarsely chopped; 2 large ripe pears, peeled, cored, and coarsely chopped; 2/3 cup sugar; 1/2 cup orange juice, preferably fresh squeezed; 1 tablespoon chopped crystallized ginger; 1-1/2 teaspoons grated orange zest; 1/4 teaspoon ground cardamom (optional); 1 cup all-purpose flour; 1/2 cup whole wheat pastry flour; 1/4 cup sugar, plus extra for sprinkling; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1/4 cup (1/2 stick) cold, unsalted butter, cut into 1/4-inch pieces; 3/4 cup cold buttermilk; 1/2 teaspoon vanilla extract

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Some contend that “grunt” stems from the noise the fruit makes as it cooks. Others say that it’s the sound of approval heard around the table when it is served.

Find this recipe and many more delicious treats in The Old Farmer’s Almanac Everyday Baking cookbook.

Recipe for Cranberry, Apple, and Pear Grunt

Becky Luigart-Stayner

Photo Credit:

Becky Luigart-Stayner

Filling

Ingredients

3 cups fresh or frozen cranberries

2 large apples, peeled, cored, and coarsely chopped

2 large ripe pears, peeled, cored, and coarsely chopped

2/3 cup sugar

1/2 cup orange juice, preferably fresh squeezed

1 tablespoon chopped crystallized ginger

1-1/2 teaspoons grated orange zest

1/4 teaspoon ground cardamom (optional)

Instructions

Arrange your oven racks so that one is in the lowest position in the oven, with plenty of room above it for a casserole. Preheat the oven to 400°F.

For filling: Combine all of the filling ingredients in a large, oven- and stovetop-proof, nonreactive, covered casserole. On the stovetop, cover the pan and bring the fruit to a simmer over medium-high heat, stirring occasionally. When the fruit reaches a low boil, cook, covered, for 5 to 7 minutes, stirring often, until the fruit juices thicken slightly. Remove from the heat and set aside, covered.

Topping

Ingredients

1 cup all-purpose flour

1/2 cup whole wheat pastry flour

1/4 cup sugar, plus extra for sprinkling

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/4 cup (1/2 stick) cold, unsalted butter, cut into 1/4-inch pieces

3/4 cup cold buttermilk

1/2 teaspoon vanilla extract

Instructions

For topping: Combine the flours, ¼ cup of sugar, baking powder, baking soda, and salt in a large mixing bowl. Whisk well, to mix. Add the butter and cut it in with a pastry blender until the mixture resembles coarse crumbs. In a small bowl, blend the buttermilk and vanilla. Make a well in the dry mixture and add the liquid all at once. Stir with a wooden spoon just until the dough is evenly mixed. Bring the fruit back to a boil on the stovetop, then turn off the burner. Spoon seven or eight equal dollops of dough over the fruit, close together.

Cover and bake on the low oven rack for 20 minutes. Do not check or uncover the pan. Transfer to a rack, remove the lid of the casserole, and sprinkle the top with sugar. Cool on a rack for at least 15 minutes before serving.