Summer Cobblers and Grunts

Chef Julia | July 23, 2013

With the abundance of fruit in the summer, you can get away with featuring fresh fruit in every meal of the day! This month I thought I would adapt two of my favorite fruity summer desserts, cobblers and grunts, and make breakfast for my family. Now, my kids didn’t like the sound of the word “cobbler” or “grunt,” so I explained the story behind these names. You see, cobblers and grunts are both quite similar, made with fresh fruit and some sort of pastry dough. Read on to learn a little more about the difference between these two recipes and try a few out in your own kitchen!

Cobbler got its name from the way pastry bakes with the fruit forming a cobbled road look. Cobblers can be made with biscuits, cake batter or cookie dough. I decided to make blackberry cobbler using a cake batter.. This was an instant hit with the kids because it tasted a lot like a traditional muffin: great breakfast treat!

Blackberry Cobbler cobbler

1 stick butter
1 cup sugar
1 cup flour
1 cup milk
1 cup fresh blackberries

  1. Melt butter in a medium bowl and add sugar and flour.
  2. Whisk in the milk and then pour in buttered dish.
  3. Top with blackberries and sprinkle with extra sugar.
  4. Bake in oven at 350 for 45 minutes

Grunts are a bit more rustic because they are typically made above a campfire or stove top. I like to make grunts using biscuit dough dropped into the fruit and then covered. The direct heat from the fire stews the fruit, letting our steam that puffs the pastry making a “grunt” sound. Love it!

Summer Berry Peach Grunt


1 cup flour
1 ½ teaspoon Baking Powder
¼ tsp salt
3 tablespoons butter
2 tablespoon shortening
1 egg
1/3 Whipping cream
3 cups mixed berries

3 cups chopped peaches
1/3 cup sugar
¼ tsp cinnamon
¼ tsp Nutmeg
¼ tsp cloves
¼ cup Molasses
1 tablespoon lemon juice

  1. Sift the flour, baking powder and salt together in a bowl.
  2. Add the butter, shortening, egg and whipping cream to the dry ingredients in the bowl and stir well with a fork.
  3. In a separate bowl, mix the berries, peaches, sugar, cinnamon, nutmeg, cloves, lemon juice and molasses.
  4. Spoon the pastry mixture on top of fruit mixture.
  5. In and Iron baking dish bake on medium stovetop covered for 1 hour or bake at 425 for 20-30 minutes.

I have to say, grunts and cobblers are equally delicious in my eyes. They both served perfect in the morning with scrambled eggs but are both a delicious dessert in the evenings with classic vanilla ice cream.

Try both of the recipes with any combination of berries and other fruit that you like! What is your favorite kind of cobbler or grunt?

Leave a Comment

Chef Julia

Who wouldn't love a professionally trained chef on speed-dial to help with recipes, tips and overall kitchen inspiration?

More posts from Chef Julia

Never miss

Subscribe Today!