Nutella® Blueberry Grunt
Like a crumble, the legendary grunt is also known locally as a "slump" or "fungy."
INGREDIENTS FOR 6 PORTIONS
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1 cup water
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½-¾ cup granulated sugar
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1 tsp lemon juice, if the berries aren’t tart
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½ tsp cinnamon (optional)
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4 cups blueberries
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2 cups unbleached all-purpose flour
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2 tsp baking powder
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½ tsp baking soda
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½ tsp salt
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4 tbsp butter, cold
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1 cup buttermilk, cold
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1 tbsp Nutella® hazelnut spread per portion
To enjoy this delicious recipe, 1 tablespoon of Nutella® per person is all you need!
STEPS
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Filling
Preheat oven to 325 ºF.
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Blend water, sugar, lemon juice, and cinnamon in a medium-sized casserole at medium heat. Stir in the blueberries.
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Bring the blueberry mixture to a gentle boil over low heat.
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Dough
While the berries are cooking, whisk together the flour, baking powder, baking soda, and salt in a large bowl.
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Work in the cold butter with your fingertips or a pastry blender.
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Quickly and gently stir in the buttermilk to make a cohesive dough.
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Divide the blueberry mixture into 6 individual, ovenproof dishes.
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Using a tablespoon scoop or a rounded tablespoon measure, dollop the dough in small mounds over the blueberry mixture.
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Bake in the centre of the oven for about 12-15 minutes or until lightly browned.
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Topping
Dollop 1 tbsp of Nutella® hazelnut spread over the biscuits of each serving.
