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5 hrs 30 mins
A Colonial American dessert consisting of stewed fruit topped with drop biscuit dough that steams like a dumpling. This is usually made in a cast-iron skillet or Dutch oven on the stove top and in its traditional form, the topping never browns. The word “grunt” refers to the sound the fruit makes while cooking. This is a slow-cooker version.
Units: US | Metric
Serving Size: 1 (223 g)
Servings Per Recipe: 4