Title: Blackberry Grunt
Categories: Dessert Fruit
Yield: 6 Servings
| 3 | c | Blackberries =OR=- Other Berries =OR=- Sliced Fruit |
| 1/3 | c | Sugar |
| 1/4 | ts | Cinnamon |
| 1/4 | ts | Nutmeg |
| 1/4 | ts | Ground cloves |
| 1/4 | c | Molasses |
| 2 | tb | Lemon juice |
| TOPPING |
| 1 | c | Flour |
| 1 1/2 | ts | Baking powder |
| 3 | tb | Butter; cold |
| 1 | tb | Vegetable oil |
| 1 | | Egg; lightly beaten |
| 1/4 | c | Milk |
| 1 | | Egg yolk; for the glaze |
Preheat the oven to 375 F. Wash the berries carefully and combine them with
the sugar, spices, molasses and lemon juice. Transfer to a deep, 9-inch
baking dish. Prepare the biscuit topping: Sift the flour with the baking
powder and salt. Cut the butter and oil with a pastry blender or with your
fingertips until the mixture resembles coarse crumbs. Stir together the egg
and 1 tablespoon of the milk if necessary to form a soft dough. Roll the
dough out lightly on a floured surface to about 1/2-inch thick and stamp
out circles of dough, using a biscuit cutter. Cover the berries with the
dough circles. Make a glaze by combining the egg yolk with the remaining
milk and brush this mixture over the surface of the dough. Bake, uncovered,
in the preheated oven for 25 minutes until nicely browned. Serve alone hot,
or at room temperature with a small scoop of creme fraiche, whipped cream
or ice cream.