Summer Berry Slump

A Grunt (also known as a slump) is a stewed or baked fruit dish. The biscuit dough is rolled and put on top of the fruit. The name of Grunt may have come from the noise people made while eating it. This easy-going dessert is great for those easy-going summer days.

Yield:

Makes 12 servings

Ingredients

1. 7 cups fresh strawberries (21⁄2 pounds)
2. 1 cup blueberries
3. 1⁄2 cup quick-cooking tapioca, dry
4. 1⁄2 cup frozen cherry juice concentrate
5. 1 cup sugar
6. 1 1⁄2 cups whole wheat pastry flour
7. 1⁄2 cup old-fashioned oats, dry
8. 1 tablespoon baking powder
9. 1⁄2 teaspoon salt
10. 1 1⁄2 cups nonfat milk
11. 1⁄4 cup tub margarine, regular (not light), trans fat free, melted
12. 3 cups vanilla Greek yogurt

Directions

1. Preheat oven to 375˚F.
2. Wash berries. Hull, then halve or quarter larger strawberries into similar-size pieces and put into a mixing bowl, then add blueberries. Add tapioca, cherry juice concentrate, and 1⁄2 cup of sugar and toss lightly. Place all berries in an ungreased 2- to 3-quart gratin dish or deep-dish pie plate.
3. Sift together flour, oats, baking powder, salt, and remaining sugar into a bowl. Add milk and margarine and whisk until smooth, then pour over berries. (Don’t worry if berries are not completely covered.) Bake slump in middle of oven until top is golden, 40 to 50 minutes. (If the pan is pretty full, place cookie sheet pan underneath the dish while baking.) Transfer to a rack and cool for 1 hour. Scoop into bowls and serve with 1⁄4 cup scoop of yogurt on top.

Notes