Alton Brown recipe a week

One of my new projects for the blog, is attempting a new Alton Brown recipe once a week. Over the years of watching Good Eats and buying AB's cookbooks, I have tried so, so many recipes but, believe it or not, there are many others I haven't tried yet. I'm starting with recipes I've always wanted to try. Last week was the truffles, read it here in case you missed it.

This week, week #2, is the blackberry grunt from "Cobbled Together." But it isn't exactly the same recipe from the show. I had to modify it a bit because the inspiration to make them hit me when I was sans blackberries. However, I still had some blueberries in the freezer left over from a summer gift from a friend. So I knew that would be the perfect replacement for the blackberries.

The recipe is very basic and easy to assemble. First you make a simple biscuit-like dough from flour, baking soda, baking powder, salt, chilled butter and buttermilk. After making the dough according to the biscuit method, the dough is then chilled while you create the rest of the cobbler.

Now, combine the fruit, sugar and ginger into a big cast iron skillet. Note: I modified the sugar here from 1 cup of table sugar to 1/2 cup of sucralose (aka Splenda) and 1/2 cup of table sugar.

Cook the mixture for 15 minutes or until it is thick enough to coat a spoon.

Drop one ounce dumplings into the fruit mixture. Bake for 15-20 minutes at 400 degrees until the dumplings are golden brown. Let the cobbler set for 15-30 minutes before serving.

I severed mine with whipped cream. Mmmm. Here is AB's original recipe: Blackberry Grunt