Back when I was cooking the hot lunch main dish for about 1,300 students a day, I liked to make this simple old-time dessert for my husband and sons. A scoop of ice cream is perfect.
Cherry Grunt
Cherry Grunt
Prep Time
15 min
Cook Time
25 min
Yield
10 servings
Ingredients
- 1 can (16 ounces) pitted tart red cherries, undrained
- 1-1/2 cups water
- 3/4 cup sugar, divided
- 1/4 cup butter, divided
- 1 cup all-purpose flour
- 1-1/2 teaspoons baking powder
- Pinch salt
- 1/3 cup 2% milk
- 1/2 teaspoon vanilla extract
Directions
- Place cherries and juice in a straight-sided skillet or Dutch oven along with water, 1/2 cup sugar and 2 tablespoons butter. Simmer for 5 minutes.
- Meanwhile, sift together flour, baking powder, salt and remaining 1/4 cup sugar; place in a bowl. Cut in remaining butter with a pastry blender. Add milk and vanilla; stir to combine.
- Drop by tablespoonfuls over cherry mixture; cover and simmer until dumplings are cooked through, about 20 minutes.
Nutrition Facts
1/2 cup: 183 calories, 5g fat (3g saturated fat), 13mg cholesterol, 128mg sodium, 34g carbohydrate (24g sugars, 1g fiber), 2g protein.
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