United States · dessert

Peach & Blueberry Grunt

Name: Peach & Blueberry Grunt
Yield: 4 servings
Cuisine: United States
Ingredients: 1 tsp Corn Flour; Juice of 2 Orange; Zest of 1 Orange; 2 tbs Caster Sugar; 6 Peaches; 250g Blueberries; 200g Self-raising Flour; 50g Butter; 100g Muscovado Sugar; 1 tsp Cinnamon; 6 tblsp Milk

total: 0 min
effort: Easy
serves: 4
ratings: New

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Ingredients

Serves 4

Corn Flour1 tsp
Orangejuice2
Orangezest1
Caster Sugar2 tbsp
Peaches6
Blueberries250 g
Self-raising Flour200 g
Butter50 g
Muscovado Sugar100 g
Cinnamon1 tsp
Milk6 tbsp

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Method preview

4 steps · 0 min

1
Heat oven to 190C/170C fan/gas 5. Butter a wide shallow ovenproof dish. Blend the cornflour with the orange zest and juice, and put in a large pan with the sugar. Halve, stone and slice the peaches and add to the pan. Bring slowly to the boil, stirring gently until the sauce is shiny and thickened, about 3-4 mins. Remove from the heat, stir in the blueberries and tip into the prepared dish.
2
Tip the flour into a mixing bowl and add the 50g butter. Rub the butter into the flour until it resembles fine breadcrumbs, then stir in half the sugar. Mix the remaining sugar with the cinnamon and set aside.
3
Add the milk to the dry ingredients and mix to a soft dough. Turn out onto a lightly floured surface and knead briefly. Roll out to an oblong roughly 16 x 24cm. Brush with melted butter and sprinkle evenly with the spicy sugar. Roll up from one long side and cut into 12 slices. Arrange around the top of the dish, leaving the centre uncovered.

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