Apricot Grunt
"Grunts, also known as slumps, are cousins to the cobbler—they too feature a biscuit topping, but unlike the cobbler, which is baked in the oven, a grunt is cooked on the stovetop. In this easy summertime dessert, apricots simmer in a skillet with honey and a touch of cloves. Then whole-grain buttermilk biscuits are steamed on top of the bubbling fruit until set. Serve warm with a little heavy cream, a dollop of yogurt or vanilla ice cream. Try it with any type of fruit or combination of fruit—frozen fruit works well too...."
INGREDIENTS
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6 cups sliced ripe apricots, nectarines or peaches (1/2-inch slices), peeled if desired, fresh or frozen
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1/3 cup honey
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2 teaspoons lemon juice
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1/8 teaspoon ground cloves
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1/2 cup white whole-wheat flour (see Note)
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2 tablespoons sugar
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1/2 teaspoon baking powder
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1/4 teaspoon baking soda
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1/4 teaspoon salt
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1/4 cup buttermilk
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1 tablespoon canola oil
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1 teaspoon sugar mixed with 1/4 teaspoon ground cinnamon
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