Chef Frank & Emily Duncan make a Blueberry Grunt

I love a good pie or cobbler, but this grunt has me grinning from ear to ear. It’s not only easy to make it is delicious. I would never have guessed that cinnamon would go so well with blueberries. If you make this you will love it!

Special thanks to Emily for sharing her recipe for Blueberry Grunt
You can find Emily on YouTube at
https://www.youtube.com/@EmilyDuncan

You can find Emily on Instagram at
https://www.instagram.com/emilyslamduncan/

Film, Editing & Production:Karen & Frank Proto

Original music by:Max Ludlow & Brandon Schock
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For the Blueberries:

1 1/2 #/680 g frozen wild blueberries
1/2 cup/100 g sugar
1-2 tsp lemon juice + lemon zest (adjust to you preference)
1/2 tsp ground cinnamon
pinch of salt
water if needed to adjust consistency

For the biscuit:

2 cup/240 g all purpose flour
2 tbsp/25 g sugar
4 tsp baking powder
1 tsp salt
1/3 cup/76 g cold butter, diced
3/4 cup/177 ml + 2 tbsp/29 ml milk

I’m chef Frank this is prot to Cooks
today I have a very special guest my
good friend Emily Duncan from no expert
on YouTube what are we making we’re
making blueberry grunt yeah very
Canadian what is blueberry
[Music]
grunt so um what is a grunt I mean it
sounds a little
obscene okay yes true um so a blue grun
is sort of like a cobbler except instead
of like a a crumble on top you have
biscuits basically um and the name is
one that comes from New England SL the
Atlantic provinces um no one’s really
sure where exactly it started but uh
there’s a lot of different uh theories
about where grunt comes from uh the one
that I’ve heard the most is that uh it’s
from the noise that the blueberries make
while they’re sing that it grunts a
little
that’s um but I think there there’s a
lot of different like it be an anology
thing a little less fun but maybe it was
a French word that’s yeah so this is a
very traditional Maritime dessert it’s
something I ate growing up um I think my
grandmother specifically made a lot more
pies but uh but like this blueberry
filling uh is the blueberry filling that
was in everything blueberry that I would
eat and and it is so uh special to me
it’s like I when I got here to America I
to America when I got to America when I
got off the Mayflower um across the
border from Canada um I
found that in New York there were a lot
of blueberry pies that I was like why
doesn’t this taste right to me like what
what why isn’t what isn’t working here
and the answer is that it’s just a very
different uh blueberry filling I mean
it’s simple but it’s uh the key
components are that there’s lemon zest
and cinnamon added um and that’s
standard of pretty much every every one
of these recipes or pretty close to it
so that’s that that would you say he a
Canadian take on it I I think it’s
popular in like main to I don’t want to
I don’t want to cross out New England
we’ll have to do a little research or
something I did some Googling no one
knows is answer like no one knows who
thought of it first it’s but like I mean
Maine and New Brunswick are you know
they share a border it’s the the
blueberries that they grow are the same
it’s the same blue people went back and
forth a lot like it’s not like a
competition it’s like who’s cousin you
everyone everyone does a version of this
from where they’re from so before we
start cooking let’s talk about the
ingredients right there’s two components
there’s the biscuit and there’s the
filling so let’s let’s go through the
ingredients and talk about what you got
yeah so the difference between a grunt
and a cobbler is basically that a grunt
has a biscuit instead of a crumble on
top so for my biscuit uh what I have is
flour milk uh baking powder sugar and uh
butter and there should be salt also
which I will grab we can get the salt
it’s not a big deal yeah imagine that
there’s salt yeah there’s salt always
salt always salt yeah always salt um and
for the uh blueberry filling or the
blueberry goo if you will okay uh we
have wild blueberries this these are
specifically I asked Frank to get wild
blueberries which are a low Bush
blueberry they’re a little smaller
they’re a little more tart they’re what
I grew up eating they’re what would be
grown in New brunic Or it does grow all
over New Brunswick and they weren’t hard
to find I found them in my local Trader
Jess which so these ones in particular
are from Quebec I think but it’s the
same it’s the same so the big difference
is uh when you’re in the grocery store
in New York uh a lot of the blueberries
you see are high Bush blueberries that
are grown in like California or Mexico
where it’s a warmer climate they’re
bigger they’re a little sweet yeah yeah
and these have um I think a lot more
flavor for me I mean again it’s this is
personal opinion it’s like they’re a
little more tart and sweet and just like
you really get like a sort of
concentrated blueberry flavor in the
smaller berries okay and then so for the
The Filling we have the blueberries uh
some sugar lemon zest and cinnamon and
these are the two ingredients that we
were talking about that are distinctly
Canadian right like in the sense of when
you came here and tried a blueberry pie
uh what missing right so the cinnamon
and the lemon zest and I think that
whenever I do blueberry I always use
lemon rind and zest and lemon juice it’s
just something that fits right cinnamon
not so much that’s something that I find
very interesting yeah and then and then
the third thing is just again that these
these blueberries have little bit of a
different flavor so first thing we’re
doing is the filling and uh just walk us
through it let’s do it do we have to
turn the heat on uh yeah let’s get this
started I mean it doesn’t so we have a
dutch oven and this is usually what it’s
made oh so that’s the other thing that
makes it sort of different from a a
crumble is uh or like a cobbler is that
it’s stove top yeah um so the way that
this is typically made just to talk
through it for a quick tell me um so the
way this is typically made is we would
make the filling in here and we’re going
to simmer it for a bit then we um scoop
the biscuit dough on top cover it and
basically steam the biscuits okay uh and
then some people do it some don’t you
can take the lid off off and put it in
the oven for 5 minutes to give a little
crust on top okay so we’ll do that we
get a little brown right instead of
being tral but I think it’s pale and
pasty like me we wanted a little brown
it’s almost like dumplings in a
blueberry like like a blueberry sauce um
so the first thing we need to do is put
our blueberries in here I’m going to
turn the heat on okay turn that heat on
all right and put in our blueberries you
want to SCP I got yeah since you have
this batch um I could use my hands but
these also seem a little more vibrant to
me too sugar in sugar in this is half a
cup um some people do 3/4 of a cup I’m
not a heavy sweet person so I I I like a
little less and I imagine with a little
more sugar you’d probably get a little
thickness to it the sugar and the pectin
and the fruit we probably give you a
little thickness okay what else um okay
uh cinnamon cinnamon which I think is an
interesting addition I this is about
half teaspoon teasp I’ll take that so
Cinnamon’s in yeah and pinch of salt
pinch of salt uh and then we’re going to
do lemon zest I do like a probably like
a teaspoon but you can do what you you
you can feel it with your heart you know
um do what your heart says uh normally
what I do is a lot of people do this
with the lemon zest I usually take it
the opposite way oh you know what um
Mark the Stewart does too I was watching
a video with this way it collects in
here you you can see how much so this is
is a little more like uh Marthur Stewart
and you want to be sure just a technical
thing you don’t want to grate too much
of the pith you want to grate and turn
and turn right so we get just the yellow
part and not too much of the pith and we
just wait for the liquid to come out
yeah and then we’re basically going to
like uh bring this up to a boil and then
simmer it for like 15 minutes uh and if
it needs a little extra liquid uh to
make that happen we add a little water
we a little water cool while our
blueberry is cooking I put it on the
stove back there cuz that’s much more
efficient than my little burner uh we’re
going to make the biscuit right and uh
to me looking at this it looks like a
standard biscuit yeah yeah yeah this is
not there’s nothing crazy about this
biscuit but it is a good biscuit though
but I know when we made uh cuz if you if
you check out we made torer right that’s
on your channel right yeah uh yeah is it
on your channel yeah so Emily in case
you didn’t know has a a channel called
no expert on YouTube it’s amazing you
should check it out and uh right before
the holidays kind of right we made
something called torer so Emily’s
teaching me Canadian food
and um she made like this really nice
pie crust and it had butter and lard in
it would you ever see lard in something
like this uh I would do it for like a
tea biscuit like to serve with dinner I
don’t know if I would do it for the the
blueberries just cuz I well I mean I’m
not it’s a little Porky I I’m not mad at
that idea I like lard in my baked good
generally this is I do this is just the
recipe that I’ve always used for this or
for I’m just thr throwing you a
curveball no I I don’t hate that idea at
all I’ve been actually thinking that I
was going to try just on a personal side
note making a bunch of different biscuit
recipes just to see if there was like
like learn a little more about I think
everyone would tune in for that yes tell
us in the comments if you would tune in
on no expert watching Emily make
biscuits out of every fat she can find
she’s G to find like emu fat work
through it yeah see if we can get some
bootleg elepant fat Frisco little yeah
ostrich meat okay let’s make the biscuit
okay okay all right so this is so easy
honestly so simple um so flour yep we’re
going to do all of our dry ingredients
flour what’s that baking powder powder
all right uh sugar granulated sugar yep
and salt always salt yep uh I’m going to
mix this around just a little bit just
to get it kind of
combined nothing too fancy you could
whisk it if you want but it’s not
necessary and then this is how I like to
do but I I dump my yep my butter in and
then I just go pans yeah and this is
standard biscuit you want me to get in
there yeah you want it standard biscuit
making I do this all the time with my
pios um so you break it up right yeah
just break it up and we want to do it so
you don’t have to take your rings off I
can do it and I think a lot of people
when they do pyo don’t like doing it
like this I do cuz then I get a really
good feel yeah biscuit though I get a
good feel they say oh you’re warming up
that butter but I don’t really think
it’s that bad I mean it’s you’re doing
it so quickly I mean like if your hands
are really hot or it’s a really hot day
and your Butter’s not that cold pretty
good right we got some big pieces some
little pieces um I always leave a couple
of chunks of butter in there yeah okay
what’s next all right and then we’re
just going to start incorporating our
milk and we basically just want this to
come together into a Shaggy dough so
we’re going to do it um in little by
little yeah little by we might not need
all that milk yeah it’s the recipe calls
for 3/4 of a cup plus two tablespoons
this is my grandmother’s recipe I’ll
give you a photo of it if you want okay
and with these we do want it to be a
little shaggy a little more moist than
we would with like a regular biscuit we
were going to bake in the oven because
it’s basically we want to be able to
scoop it um and to make little like
dumplings with it cool you want a little
more in there
yeah let’s try that all right I think
that’ll probably do it but do we need to
go on the counter or no uh no cool I
love that less to clean yeah exactly all
right so let’s uh when the blueberries
are ready we’ll bring it all together
yeah we’ve taken it off the stove we
brought it back and it’s really
beautiful these blueberries are produce
really nice it smells like amazing
smells good right I wouldn’t have
thought like blueberries and cinnamon
but I really do think it it adds
something really does I I feel that way
very strongly I love it so what do we do
now all right so we’re going to take uh
some of our biscuit dough and we’re
basically just going to you could use a
scoop but we’re just going to use our
hands and we’re going to make little
like uh biscuit dumplings basically all
right show me what you got put them
inside uh so let’s say like around this
big maybe maybe a little bigger than
that let’s go now you can usually eat
one of these per person or um you kind
of like scoop you might get like a
biscuit and a half it depends on you
know it depends on a lot of things some
people actually interestingly the New
Finland style is to do like a a whole
like a lid like a like a disc of of
dough across the whole thing whereas
this is more Nova scoan can they be
touching yeah totally they can anything
can happen this is very like this is not
uh you know has to be a certain way kind
of food it’s rustic right I love
it it’s almost like
blueberry mat ball
soup delicious delicious two of my
favorite things honestly blueberries and
matab ball soup like I looked at it I
said we have too much dough here you
know yeah you know I got a little put
that little well I’m going to do mini oh
yeah put the mini one in there where I
going to squeeze this guy there you go
get in there yeah all right and now what
do we do all right uh so now we’re going
to cover it up all right uh we’re going
to turn the heat up just for a minute to
make sure that it’s steamy and then
we’re going to simmer it for about 10 10
minutes okay 10 to 15 okay take the lid
off put it in the oven for five Bing
Bang Boom you’re done awesome it’s been
on for about 15 right yeah okay uh let’s
take a look at
it oh I’m going to lower it cuz it is
grunting away grunt wait okay I’m going
to put the mic up to it so we can see
kind of grunting right yeah you can hear
a little W yeah I love that the biscuit
kind of like soaks up that uh blueberry
oh yeah and they’re firm too yeah from
to the touch all right so the biscuits
are basically cooked but what we’re
going to do is pop it in the oven for
like 5 minutes just to get a little bit
of Browning on top it just sort of adds
to the texture I think um it’s not a
traditional thing but I’m going to do it
cool oh my God that looks so good it
looks good right and it grunts it smells
good I do like the addition of the uh
the brownie on top I think that that it
looks kind of pale otherwise right I
agree that’s really all it’s for it’s as
much ASE so we’re going to dig right in
yeah um okay so usually you would serve
this in a bowl um some people put like
uh whipped cream or vanilla ice cream I
think it’s also great just as is I think
we should let it cool though for a
second yes oh that’s the other thing
yeah we want to give it about 10 minutes
uh to cool down just cuz it’ll sort of
solidify a little more and so it won’t
be like watery and less like loose it’s
my favorite time time to taste um you
want to serve it up yeah absolutely if
you don’t mind yeah so we should
definitely each get like a biscuit let’s
get this
one and I’ll make sure you get a little
goo too give me a little
goo gr that I love it I can only imagine
this should taste better the next day
too like oh yeah this is really good
when it’s uh this is great for like I
feel like people do this for like
functions you know like like if you went
to like a church social kind of thing or
you can rearm it I’m sure right oh yeah
this reheats really well oh my gosh it’s
basically like a pie but different you
know just remixed I think I’d eat this
cold too oh yeah yeah now normally you
said some whipped cream or some ice
cream on top but also great just the way
it is I didn’t get any sorry no that’s
not me I should have brought some if I
wanted it let’s give it a taste it’s
steaming hot try not to burn your face
yeah right it’s definitely very hot
Cheers Cheers
those blueberries right like they’re
Blueberry Blueberry they taste more
blueberry than blueberries yeah the
cinnamon isn’t overpowering M um the
texture of the biscuit that steamed I
actually like this little bottom part
it’s a little moist yeah it’s easier
than pie yeah it’s so easy you don’t
have to make a pie dough just as tasty
and so tasty what I might do if I Chef
it up a little was I would add some
flavoring to the biscuit to add that
lemon flavor maybe a little lemony
biscuit but honestly that is excellent
and with ice cream yeah this is like a
classic version but I would love to see
it so good I’m glad you like it this was
amazing tasty delicious I love when you
share your uh your family recipes with
me I love learning about Canadian food I
want you to tell everyone where uh they
can find you on social media on YouTube
on all your social media platforms yeah
absolutely um I’m on Instagram at Emily
slam Duncan and I have a YouTube channel
called no expert uh which has the lovely
Frank on it on no expert I cook some of
my own recipes some of my Canadian
recipes uh and also try out new things
like we’ve been making sort of like
nerdy Fan
Food Rings yeah uh so or we’re we’re
working on it I guess I don’t know when
this video will come out it’ll it’ll
happen uh I have Frank on all the time
you can absolutely come over and see him
there but uh we do some other fun stuff
we have some other uh guests like Gabby
from Epicurious you know and like you
had Daniel I had Daniel on yeah it’s fun
it’s easy it’s great and we we enjoy
watching we enjoy doing videos with you
all the time uh it’s just my absolute
pleasure yeah no I love being here thank
you so much for having me thank you for
like letting share this for now we can
finally have a drink yeah let’s go drink
some
Jin I hope you enjoyed this video if you
did give me a thumbs up like And
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we love doing and that is Emily Duncan
grunt from Canada thank you again for
having me thanks for coming I’m chef
Frank I’m Emily this is Proto Cooks have
a good
[Music]
one and you say
gr blueberry green