Grunt and slump are two names for the same old New England hob dessert: fruit simmered to a jammy sauce and finished with spoonfuls of biscuit dough that steam on top of the pan rather than bake in an oven. The dessert slumps into a juicy heap once it's tipped onto a plate, which is exactly where the name comes from.
Grunt and slump are two names for the same old New England hob dessert: fruit simmered to a jammy sauce and finished with spoonfuls of biscuit dough that steam on top of the pan rather than bake in an oven. The dessert slumps into a juicy heap once it's tipped onto a plate, which is exactly where the name comes from.
Grunt and slump are two names for the same old New England hob dessert: fruit simmered to a jammy sauce and finished with spoonfuls of biscuit dough that steam on top of the pan rather than bake in an oven. The dessert slumps into a juicy heap once it's tipped onto a plate, which is exactly where the name comes from.
Grunt and slump are two names for the same old New England hob dessert: fruit simmered to a jammy sauce and finished with spoonfuls of biscuit dough that steam on top of the pan rather than bake in an oven. The dessert slumps into a juicy heap once it's tipped onto a plate, which is exactly where the name comes from.
Grunt and slump are two names for the same old New England hob dessert: fruit simmered to a jammy sauce and finished with spoonfuls of biscuit dough that steam on top of the pan rather than bake in an oven. The dessert slumps into a juicy heap once it's tipped onto a plate, which is exactly where the name comes from.
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