When we think of slow cooking, we tend to think of hearty winter stews or pulled pork, not desserts. Yet the Summer Grunt proves that low and slow also applies to the wild, bright, sweet, and tart flavors of summer berries. A cousin of the cobbler, Summer Grunt creates a jammy mixture of fruit and tops it with cinnamon-sugar-crusted, buttery dumplings for a delightful pastry pillow. Served alongside some whipped cream or ice cream, this will become a summertime favorite that you welcome with anticipation as it cooks itself!
Ingredients• 12 ounces of frozen blackberries • 20 ounces of frozen blueberries • 2 (10-ounce) cups all-purpose flour, divided • 3/4 cup plus 3 tablespoons granulated sugar, divided • 1 tablespoon fresh lemon juice • 1 3/4 teaspoons ground cinnamon, divided • 1 teaspoon vanilla extract • 1 tablespoon baking powder • salt, to taste • 1/2 cup plus 2 tablespoons milk • 4 tablespoons unsalted butter, melted and cooled
Combine the blackberries, blueberries, 1/4 cup flour, 3/4 cup sugar, lemon juice, 1 1/2 teaspoons cinnamon, and vanilla extract in a large microwave-proof bowl.
Microwave uncovered and stir about halfway through, until the berries begin to release their liquid, about 5 minutes.
Stir well and transfer the berry mixture to a slow cooker, spreading it out in an even layer.
In a large bowl, combine the remaining flour, 2 tablespoons sugar, the baking powder, and salt.
Add the milk and melted butter, stirring well to combine until a dumpling batter forms.
In a small bowl, combine the remaining sugar and remaining cinnamon.
Grease a 1/4-cup measuring cup.
Using the prepared measuring cup, scoop 8 equal dumplings around the perimeter of the slow cooker on top of the berries.
Sprinkle the dumplings with the cinnamon-sugar mixture.
Cover and cook on low until the dumplings are cooked through, about 4 hours.