Vegan Mixed Fruit Grunt ready to steam

Mixed Fruit Grunt

This vegan Mixed Fruit Grunt (or fruit slump) recipe can be made with your favorite summer fruits. I like using blueberries, blackberries, raspberries, and sliced peaches. It’s made on the stovetop instead of the oven, so it’s the perfect dessert for summer, when you don’t want to heat up your kitchen.

This recipe serves 6 to 8 people, but I suggest you go ahead and double it.

Course Dessert
Cuisine American
Keyword fruit dessert, fruit grunt, fruit slump, summer dessert, vegan dessert
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Yields 8 servings
Author Fran Costigan



  • 3 1/2 - 4/12 cups fruit: blueberries, blackberries, raspberries, sliced peaches
  • 1/3 cup maple, coconut sugar, more to taste, depending on sweetness of fruit
  • 1/2 cup orange juice (or another fruit juice)
  • 1/2 cup water (or an equal amount of fruit juice)

Biscuit Batter

  • 1/2 cup whole wheat pastry flour or whole spelt flour
  • 1/2 cup all-purpose flour or white spelt flour
  • 1/4 cup maple sugar, finely ground coconut sugar or vegan cane sugar
  • 2 teaspoons aluminum-free baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon fine sea salt
  • 1/2 any plant milk except rice milk
  • 1 1/2 tablespoons mild-tasting extra virgin olive oil or any neutral vegetable oil
  • 3/4 teaspoon pure vanilla extract
  • 2-3 teaspoons freshly finely grated lemon or orange zest
  • Maple syrup and a bit of granulated sugar for finishing the topping (optional)


Prepare the filling

  1. Combine the fruit and sugar in a 9-inch saucepan, or equivalent, with a tight-fitting lid. The pan should be at least 3 inches deep. Add the orange juice and water and stir to blend. Depending on the sweetness of the fruit being used and your personal preference, the amount of sugar may need to be increased or decreased. Place over medium heat and cook fruit to a full boil, stirring occasionally.
  2. Reduce heat to low, cover with lid slightly ajar, and simmer for 4-5 minutes, or until the filling is bubbling hot. You can keep it warm and make the topping later.

Make the Biscuit Topping

  1. Whisk the flour before measuring to aerate it.
  2. Measure the flours, sugar, baking powder, baking soda and salt into a fine-mesh strainer set over a medium bowl. Whisk to sift into the bowl. Whisk again to fully mix dry ingredients.
  3. In a separate small bowl, mix plant milk with oil, vanilla, and zest. Pour wet mixture into dry mixture and stir with a spatula, until a soft batter forms.
  4. Use two large spoons, one to scoop the batter and the other to push it off the spoon, onto the simmering filling.
  5. Cover the saucepan with a tight-fitting lid or piece of aluminum foil and cook over low heat without uncovering for 20-25 minutes, until the topping feels firm to the touch and is slightly darkened. The soft biscuit topping actually steams. Lightly brush the top of the biscuits with maple syrup and/or sprinkle with cinnamon sugar, if desired.
  6. Serve: Cool for a couple of minutes before scooping some of the biscuit and fruit into each bowl. Add a scoop of a non-dairy ice cream or cream, if desired. I take mine straight!