Summer Fruit Grunt

Summer Fruit Grunt

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  • Each serving
  • 310cal
  • 7g fat (4g sat)
  • 20mg chol
  • 480mg sodium
  • 57g carb
  • 9g fiber
  • 6g protein


  • 1 1/2 cups whole-wheat pastry flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon baking soda
  • 1/2 cup plus 1 teaspoon sugar, divided
  • 3 tablespoons butter
  • 3/4 cup buttermilk
  • 3 cups blackberries
  • 3 nectarines, pitted and chopped
  • 3/4 cup water
  • 1/2 teaspoon cinnamon


Whisk together flour, baking powder, salt, baking soda and 1 teaspoon sugar.

With a pastry blender, cut butter into mixture. Make a well in the center and add buttermilk. Stir briefly, just to combine.

In a cast iron skillet over medium-low heat, simmer berries, nectarines, remaining 1/2 cup of sugar, water and cinnamon until thickened, about 15 minutes. Drop biscuit dough by tablespoonfuls on top of fruit mixture. Cover and cook on the stovetop for about 15 minutes.

Serve hot with a scoop of vanilla ice cream, if desired.

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