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Fruit Grunt


This dessert is also called a fruit slump because it is said to slump in the dish, though I disagree. It doesn’t look slumpy (or shlumpy) at all! As this dish simmers, it emits a sound supposedly similar to grunting, hence the name. Either I have terrible hearing or the person who named this dish has a wild imagination. But who cares what it’s called? A rose by any other name tastes as good, after all.  

This is a “parevified” version of a recipe I tweaked from Christopher Kimball’s Dessert Bible.


1. Combine all the filling ingredients in a wide six-to-eight-quart pot and bring to a simmer.
2. While the filling is cooking, whisk together the flour, salt, baking powder, and baking soda in a mixing bowl. Stir in the canola oil and then add enough of the coconut milk or nondairy creamer (if using coconut milk, shake the can well before opening; if the milk has separated, pour it into a bowl first and whisk to recombine before adding the vinegar/lemon juice) and mix to form a wet dough.
3. Use a medium cookie scoop to scoop dumplings over the filling. Sprinkle the dumplings with the cinnamon sugar. Cover and simmer for 15 to 20 minutes.
4. Serve warm with coconut milk or unwhipped whip topping (just pour it over the serving). Though best served warm, this can also be served at room temperature.