This fruit grunt works well with berries or soft tree fruit, and can be eaten warm or cold. Because it doesn't have too much added sugar, you can work as both dessert and breakfast. Use soft fruit for this recipe so that it will break down and create some sauce for the biscuits.
Servings: 6-8 servings
Author: Mary Gillespie
8cups/ 2 liters roughly chopped fruit
1tablespoon/ 15 ml lemon juice
1/4 / 60mlcup orange juice
1/2cup/ 125 ml brown sugar
1teaspoon/ 5 ml cinnamon
1/4teaspoon/ 1.25 ml salt
1cup/ 250 ml all-purpose flour
1cup/ 250 ml whole wheat flour
1teaspoon/ 5 ml baking soda
1teaspoon/ 5 ml baking powder
1/2teaspoon/ 25 ml salt
2tablespoons/ 30 ml white sugar
1/3cup/ 80 ml olive oil
1cup/ 250 ml buttermilksour milk, or yogurt
Cinnamon sugaroptional - see note
Mix fruit, lemon juice, orange juice, brown sugar, cinnamon and salt together in large saucepan or Dutch oven. Heat over medium-low heat until mixture starts to simmer. Cover and reduce heat to low. Continue simmering for 20-30 minutes until fruit is soft, and the mixture starts to create juice.
While the sauce is simmering, prepare the biscuits.
Mix together all-purpose flour, whole wheat flour, baking soda, baking powder, salt and white sugar.
Sprinkle olive oil over then stir in with a fork, or blend in with a pastry blender.
When the oil is thoroughly mixed in, and the flour is crumbly, pour in the buttermilk.
Stir gently until all the flour is moistened. The dough should be quite wet - you should not be able to knead it.
Drop the biscuit dough by tablespoons onto the simmering fruit. Don't worry if the biscuits touch each other.
Sprinkle with a bit of cinnamon sugar, if using, then put the lid on the biscuits. Simmer gently for 15 minutes. (You can test to see if biscuits are done by inserting a toothpick - it will come out clean if the biscuits are done.)
Remove from heat and let sit covered for 5 minutes before serving.
To make cinnamon sugar, combine 1 tablespoon of white granulated sugar with 1/2 teaspoon of cinnamon.