Amish Apple Grunt

I had never heard the term "grunt" used in a recipe so I looked it up and found:

US.  a dessert made of fruit topped with dough: blueberry grunt.

Amish Apple Grunt has been in my email recipe folder since 2002 when I was on an email baking list. I thought it was about time to give it a try! When I went to King Arthur Flour the other day, I, of course, went shopping in the wonderful store. Here's a picture from the website.

I bought two pans:

the big one was called a coffeecake pan which holds 12 cups, 

and the smaller one a bundt pan which holds 10 cups. 

This old recipe didn't specify what kind of a baking dish, so I decided to use the  bundt pan. It is a fleur-de-lis pattern.

Amish Apple Grunt

Cream together:

2 tablespoons soft butter and 1/2 cup sugar.

Add:

1 egg 

In another bowl mix together:

1 cup flour (I used whole wheat pastry, but any flour will do)

1/2 teaspoon salt

1/2 teaspoon baking powder

Mix together in a separate container:

1/2 cup buttermilk

1/2 teaspoon baking soda

1/2 teaspoon vanilla

Add dry mixture and buttermilk mixture to the butter, sugar, and egg, and mix well. Add 2 cups of sliced apples.

Pour into pan greased with cooking spray.

In a little bowl, mix together:

6 tablespoons sugar

1 1/2 tablespoons flour

1/2 teaspoon cinnamon

1 1/2 tablespoon butter

Sprinkle over the apple batter.

Bake in preheated 375 F. oven for 35-40 minutes.

Cool and remove from pan. 

There are differing opinions on how long to cool it before taking it out. Some say a short time, others a longer time. I left it about 10 minutes, and a little bit stuck to the pan.

This was really delicious, though I tasted only a little bit. Tom and Matt ate most all of it! Tom said it is the best fruit dessert I've ever made. I'll be making it again soon so Margaret and Hazel and I can have some!

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