Recipe by our in-house chef, @MaddyGoldberg
Prep Time: 10 minutes
Cook Time: 30 minutes
Serving Size: one 9-inch skillet
Ingredients
For Berry Base:
3 cups blueberries, washed
1 cup blackberries, washed
1/3 cup water
½ cup sugar
2 tbsp unsalted butter
½ tsp cinnamon
¼ tsp salt
¼ tsp cornstarch
For Topping:
½ tsp cinnamon
2 cups flour
1 tbsp baking powder
2 tsp baking soda
1 tsp salt
1/3 cup unsalted butter, melted
1 cup milk
Method
Make the berry base: In a 10-inch cast iron skillet or stainless-steel pan add all the berry base ingredients. Stir and place over medium heat. Simmer for 5-8 minutes, or until berries have partly broken down and liquid is thickened to a syrup.
Make the topping: While the berries cook, begin making the topping. In a large bowl, combine cinnamon, flour, baking powder, baking soda, and salt. Add butter and stir to combine. Add ¼ of the milk and stir to combine. Add another ¼ and stir to combine. Continue until all the milk is added and you have a smooth batter.
Form the grunt: using a large spoon, place large dollops (about ¼ cup each) of batter over top of the cooked berries. There should be at least 1 inch between each dollop. Place a large sheet of parchment over the pan and cover with a tight-fitting lid. Return to stovetop and place over low heat. Cook for 15 minutes.
To eat: Remove lid and parchment from pan. Cool for 10 minutes. Serve onto individual plates and top with whip cream or vanilla ice cream. Serve warm.