Classic Amish Apple Grunt
Why Is it Called Apple Grunt?
The answer that seems to be most common online is that the name probably came from the sound the pudding made as it bubbled and grunted beneath the biscuit-like topping. But “grunt” is also a PA Dutch word meaning something like earth or soil. The topping in the recipe resembles earth covering the apples.
- ½ cup sugar
- 2 Tablespoons butter
- 1 egg
- 1 cup flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 2 cups sliced apples
- 1/2 cup sour milk or buttermilk
- 1/2 teaspoon vanilla
- 6 Tablespoons brown sugar
- 1 1/2 Tablespoons flour
- 1/2 teaspoon cinnamon
- 1 1/2 Tablespoons butter
- Cream sugar and butter together; add eggs and mix.
- Blend flour, salt and baking powder together and add to mixture
- Mix soda with milk and vanilla; mix all together.
- Add apple slices and pour batter into a buttered baking dish. In a separate bowl, combine brown sugar, flour, cinnamon and butter, mixing until crumb texture; sprinkle over apple batter.
- Bake at 375 degrees for 35 to 40 minutes.