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Cherry Grunt

Back when I was cooking the hot lunch main dish for about 1,300 students a day, I liked to make this simple old-time dessert for my husband and sons. A scoop of ice cream is perfect.
  • Total Time
    Prep: 15 min. Cook: 30 min.
  • Makes
    10 servings


  • 1 can (16 ounces) pitted tart red cherries, undrained
  • 1-1/2 cup water
  • 3/4 cup sugar, divided
  • 1/4 cup butter, divided
  • 1 cup all-purpose flour
  • 1-1/2 teaspoons baking powder
  • Pinch salt
  • 1/3 cup 2% milk
  • 1/2 teaspoon vanilla extract


  • Place cherries and juice in a straight-sided skillet or Dutch oven along with water, 1/2 cup sugar and 2 tablespoons butter. Simmer for 5 minutes.
  • Meanwhile, sift together flour, baking powder, salt and remaining sugar; place in a bowl. Cut in remaining butter with a pastry blender. Add milk and vanilla.
  • Drop by teaspoonfuls over cherry mixture; cover and simmer until dumplings are cooked through, 20 minutes.
Nutrition Facts
1/2 cup: 183 calories, 5g fat (3g saturated fat), 13mg cholesterol, 128mg sodium, 34g carbohydrate (24g sugars, 1g fiber), 2g protein.

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  • flipperpie
    Apr 21, 2020

    This is a very good recipe and very easy to make. Next time I make it I will add just a bit of cornstarch to thicken the juice. Found it very thin.

  • delowenstein
    Jul 21, 2015

    This was my first time in preparing this recipe. I used it for the Cherry Challenge this week and prepared it today! I think that for the first time, it worked out! I did adjust the recipe as I'd used pitted DARK SWEET CHERRIES IN HEAVY SYRUP plus the 1-1/2 cups of water, 2 Tbsp. butter, 1/3 cup sugar for sweet cherries OR 1/2 cup sugar for tart cherries. I covered cherry mixture and simmered for 5 minutes. I'd used 1/4 cup sugar, 1/4 tsp. salt, the 1 cup flour, 1-1/2 tsp. baking powder, which I sifted together and then cut in remaining butter with my pastry blender. I then added the milk and vanilla. I'd soured the milk with 1 Tbsp. white vinegar and stirred the dough until blended; dropping by small teaspoonfuls over cherry mixture. I covered and simmered 20 to 30 minutes and used a cake tester to test the dumplings. I have the reference book which this recipe came from: Grandma's Great Desserts and so I just printed the recipe from online!Thank you for sharing this dessert recipe! I'm giving this recipe a 4 since I'd never made it before! delowenstein

  • Sprucetree18
    Aug 21, 2011

    Quick and easy... I used fresh cherries plus an extra 1/2 cup of cherry juice I had on hand, so a total of 2 c of liquid (with the water) in total, but next time I would probably only use 1 c of liquid in total, as it was more than needed. Nice served hot with a scoop or two of vanilla ice cream