Growing up Fruit Grunt was something that my grandmother made. In other parts of the world I’ve heard it called a Slump, it’s the same thing. And because I love you, I wanted to share with you how to make a fruit grunt.
This is a depression era dessert, which means you can make it with pretty much what you’ve got on hand. The one key ingredient for me is citrus zest. I love orange, but lemon is delightful as well. Use whatever you have or prefer.
What you’ll love about this is you can make this different throughout the year using whatever seasonal fruit you’ve got. In a pinch you can also just use frozen fruit. There’s honestly no bad way to prepare this so consider the recipe below a base for you to be creative with what you’ve got.
It’s simple, delicious and you can easily make it gluten-free. If you’re fine with gluten then feel free to use whole-wheat flour instead.
This is a great dessert to make while you’re waiting for dinner to finish, and then let it sit and cool while you eat, Make something like my Mexican Casserole and this will be ready right after if you time it right!
Once you know how to make a fruit grunt you’ll have a simple and decadent plant-based dessert where fruit is the hero. Smash it into your face tonight!
Learn how to make a fruit grunt right here. This depression era dessert is fast and can be made with what you’ve got on hand.
Combine all of the filling ingredients into a medium sized pot, stir and bring to a simmer and let it go for 4-5 minutes until it starts to mix together nicely and the fruit breaks down.
While your fruit is cooking make the grunt (topping). Sift and whisk the dry ingredients together into a medium sized bowl.
Combine your almond milk, apple sauce, and vanilla into a small bowl and stir until well mixed. Fold into your dry mixture and stir until just combined. Don’t overdo it. Add in your citrus zest and just give it another mix or two. If you don’t have any fresh citrus in the house you can skip this but it adds a crazy amount of awesome flavour.
With a large spoon drop dollops of the batter on top of the fruit filling until it’s all used up and spread out. Now cover the pot most of the way (leave a little space for steam to get out) and simmer for 25 minutes on low heat until the grunt is firm and slightly browned. It’ll absorb the fruit filling and take on some of it’s colour as well.
Once it’s ready brush on the maple syrup and let it sit and cool for 10-15 minutes.
Spoon each portion into a bowl and make sure to get an equal portion of fruit filling for each one. Feel free to serve it with plant-based ice cream, but it’s awesome all on it’s own. However you want it SMASH IT INTO YOUR MOUTH.
Servings 4
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
I’ve used cherries for the purpose of this recipe but you can use literally any fruit you want, go seasonal if you can. Feel free to mix together more than one fruit as well. Frozen fruit works really well here too, it just might take a bit longer to cook down.
