Apple Grunt
A comforting, rustic dessert featuring tender, spiced apples simmered in a sweet sauce and topped with soft, steamed biscuit dumplings. This one-pan dish is similar to a cobbler but cooked entirely on the stovetop, resulting in an exceptionally moist topping.
An original recipe by Forkin
- Total time
- 50 min
- Serves
- 6
- Difficulty
- Easy
- Per serving
- 424 kcal
Allergen information: may contain gluten and milk. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
filling
- 4 pcsbaking apple, peeled, cored, and sliced 1/4-inch (0.6 cm) thick
- 0.5 cuplight brown sugar, packed
- 1 tbsplemon juice
- 1 tspground cinnamon
- 1 pinchground nutmeg
- 2 tbspunsalted butter, cut into small pieces
- 60 mlwater
topping
- 1.5 cupall-purpose flour
- 2 tbspgranulated sugar
- 2 tspbaking powder
- 0.25 tspsalt
- 6 tbspunsalted butter, cold, cut into cubes
- 0.5 cupwhole milk
garnish
- 1 tbspgranulated sugar(optional)
- 0.25 tspground cinnamon(optional)
Equipment
measuring cups · mixing bowl · measuring spoons · cutting board · knife · whisk · pastry blender · large skillet with lid
The method
Step by step
- 1
In a large, heavy-bottomed skillet or Dutch oven with a tight-fitting lid, combine the sliced apples, light brown sugar, lemon juice, ground cinnamon, and ground nutmeg.
About 3 min
Cook’s note: Using a mix of sweet and tart apples will give the best flavor.
- 2
Dot the apple mixture with the pieces of butter from the filling ingredients and pour in the water.
About 1 min
- 3
Bring the mixture to a simmer over medium heat, then reduce the heat to maintain a gentle bubble. Cook for 10 minutes, stirring occasionally, until the apples just begin to soften.
About 10 min
Cook’s note: Don't cook the apples all the way through at this stage; they will continue to cook with the topping.
- 4
While the apples are simmering, prepare the topping. In a medium bowl, whisk together the all-purpose flour, granulated sugar for the topping, baking powder, and salt.
About 2 min
- 5
Cut the cold butter for the topping into the flour mixture using a pastry blender or your fingertips until it resembles coarse crumbs with some pea-sized pieces remaining.
About 3 min
Cook’s note: Working with cold butter is key to a tender, flaky dumpling.
- 6
Pour the milk into the flour mixture and stir with a fork just until a shaggy dough forms. Be careful not to overmix.
About 1 min
Cook’s note: Overmixing will develop gluten and make the dumplings tough.
- 7
Drop large spoonfuls of the dough onto the simmering apples, spacing them apart.
About 2 min
- 8
Cover the skillet tightly with the lid, reduce heat to low, and cook for 15-20 minutes. Do not lift the lid during this time.
About 18 min
Cook’s note: Keeping the lid on traps the steam needed to cook the dumplings properly.
- 9
Check for doneness by inserting a toothpick into the center of a dumpling; it should come out clean. The dumplings will be pale and moist.
- 10
Remove from heat and let it rest, covered, for 5 minutes. If using, mix the garnish ingredients and sprinkle over the top before serving.
About 5 min
Cook’s note: Serve warm, on its own or with a scoop of vanilla ice cream or a drizzle of heavy cream.
Per serving
Nutrition
- Calories
- 423.9kcal
- Protein
- 4.3g
- Carbs
- 67.3g
- Fat
- 16.8g
- Fibre
- 4.3g
- Sugar
- 38.2g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftovers in an airtight container in the refrigerator.
Reheat individual portions gently in the microwave or in a low oven until warm.
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