Appears in Cook's Country August/September 2008, America's Test Kitchen TV
This oddly named dessert promises juicy berries topped with biscuity dumplings-and there's no need to turn on the oven. But it can easily become a soggy, bland mess.
WHY THIS RECIPE WORKS
To develop a better Blueberry Grunt recipe, we cooked down half of the berries until jammy to thicken the filling, and then stirred in the remaining berries before topping the mixture with the dumplings. A bit of cornstarch further tightene...