Black and Blueberry Grunt

In honor of National Culinary Arts Month, chefs Joel and Mary Schaefer created this allergy-friendly recipe to share with the FARE Community.

Grunts…aka slumps, are related to the cobbler and crisp family, but are made with dumplings instead of batter or crisp topping and are cooked on the stove top instead of in the oven. The fruit is said to grunt while it simmers.

Makes: 4 servings
Free of: gluten and all top allergens


1 tsp plus ½ cup plus 2 tbsp organic cane sugar, divided

¼ tsp ground cinnamon

3 cups fresh blueberries

1 ½ cups fresh blackberries or raspberries

¼ cup water

1 tbsp fresh lemon juice

1 cup allergy-friendly gluten-free flour blend

2 teaspoons baking powder

½ tsp xanthan gum (omit if flour blend contains xanthan)

1/8 tsp salt

2 tbsp allergy-friendly margarine, melted

½ cup unsweetened hemp milk

Vanilla non-dairy frozen dessert


  1. Combine 1 tsp sugar and cinnamon. Set aside.
  2. Place blueberries and blackberries in a shallow heatproof casserole dish or a cast-iron skillet, 9 to 10-inches in diameter. Add ½ cup sugar, water, and lemon juice and gently toss to combine. Set aside.
  3. Place flour in a medium bowl. Sift baking powder into flour. Add xanthan and salt and whisk to combine.
  4. Add margarine and milk and gently mix to form a soft, sticky dough that is slightly wetter than a biscuit dough. Set aside.
  5. Bring berries to a boil, gently stirring to dissolve sugar. Lower heat to a simmer. Working quickly with the dough, drop spoonfuls over the fruit and sprinkle dough with cinnamon sugar.
  6. Tightly cover casserole dish or skillet with a lid or foil. Simmer very gently over medium-low heat, without stirring for about 10-15 minutes until dumplings are cooked and dry to the touch.
  7. Serve warm with your favorite allergy-friendly ice cream.

Joel and Mary Schaefer are professional chefs who help people with food allergies and special diets navigate the restaurant scene and create delicious meals at home. Joel will be speaking at the upcoming FARECon Featuring Teen Summit, November 2-4, 2018 outside Washington, DC about how diners with food allergies can eat safely at restaurants. Visit their blog at