Cherry Grunt

I'm always fascinated by Old-Fashioned recipes and when this showed up in my most recent issue of Cook's Country I knew I had to try it for several reasons: it uses a Slow-Cooker, it's Cherry Harvest right now (and I have waaay too many frozen Cherries from last year still in the freezer), and being a dessert named Cherry Grunt, well, ya gotta wonder what it tastes like!

Cherry Grunt

Prep:  10 minutes
Cook:  4 Hours on Low
Serves:  4 to 6

2-1/4  pounds  Frozen Sweet Cherries
2  Cups  Flour, divided
1  Cup  plus  3  Tablespoons  Sugar, divided three ways
1  Tablespoon  Lemon Juice
1-1/4  teaspoons  Cinnamon, divided
1  teaspoon  Almond Extract
1  Tablespoon  Baking Powder
1/2  teaspoon  Salt
1/2  Cup  plus  2 Tablespoons  Milk
1/4  Cup  Butter, melted and cooled

Combine frozen Cherries, 1/4 Cup Flour, 1 Cup Sugar, Lemon Juice, 1 teaspoon Cinnamon, and Almond Extract in a microwavable bowl.  Microwave, uncovered, until Cherries begin to release their liquid, about 5 minutes, stirring once halfway through cooking.  Stir well to redistribute the Cherry juices.  Transfer mixture to a greased slow cooker and spread into an even layer.

In another bowl, combine the remaining Flour, 2 Tablespoon Sugar, Baking Powder, and Salt.  Stir in Milk and Butter until combined.  In a small bowl, combine remaining 1 Tablespoon Sugar and remaining 1/4-teaspoon Cinnamon.

Using a greased 1/4-cup measure, drop 8 dumplings around the perimeter of the slow cooker on top of the Cherry mixture, leaving center empty.  Sprinkle the dumplings with the Cinnamon-Sugar mixture.  Cover and cook on low until a toothpick inserted in center of dumplings comes out clean, about 4 hours.  Serve with Heavy Whipping Cream or Vanilla Ice Cream.

I only made 6 larger dumplings and they were completely done in 4 hours.  If you make 8 smaller dumplings, they may be done sooner.  Also--be careful eating this straight from the slow cooker--it is VERY HOT!!  Hmm.... maybe THAT'S why you put Ice Cream on top!

And now a confession:  I didn't actually try any of this.  I don't like Cherries.  But everyone else here said it was very good.  I'm eager to try this with Blueberries or Boysenberries.  Doesn't that sound yummy!

From Cook's Country magazine, June/July 2012