Grunts are steamed in a mold in a pot of water and inverted when served—somewhat resembling a warm fruit shortcake. Also try this with blueberries or strawberries.

Butter a 1 ½-quart baking dish, such as a soufflé dish or pudding mold. Have ready a Dutch oven or a lidded pot large enough to hold the dish or mold with ample room around it. Toss together in a medium bowl:

Pour the fruit into the buttered mold and spread evenly. Whisk together thoroughly in a small bowl:

Add:

Using a pastry blender or your fingertips, cut the butter into the dry ingredients until the mixture resembles coarse crumbs. Add:

Stir just until the dry ingredients are moistened. Lightly flour your hands and gather the dough into a ball. Knead it gently against the sides of the bowl, turning and pressing any loose pieces into the dough until they adhere. Dust the top and bottom of the dough with a little flour. On a work surface, pat the dough into a round just large enough to cover the top of the fruit. Cover the fruit with the dough. Tear off a piece of foil large enough to cover the top and reach halfway down the sides of the mold. Butter an area in the center of the foil the same size as the dough. Cover the mold with foil, butter side down, and press the foil against the outside of the mold. Tie a string around the foil to secure it. Place a second piece of foil, folded in half, in the bottom of the pot. Set the mold on the foil. Place a plate on top of the mold. Place the pot over low heat and pour in:

to come halfway up the sides of the mold. Cover the pot with a tight-fitting lid and simmer for 1 ½ hours, replenishing the water as needed to maintain the water level.

Carefully remove the mold from the pot. Remove the plate. Cut the string and carefully remove the foil. Run the knife around the biscuit topping to loosen it from the sides of the dish. Carefully unmold the dessert onto a large platter deep enough to hold the juices. Serve warm.