Prep 35 mins
Cook 25 mins
Another winner from BBC Good Food. I love the little cinnamon buns on top, rather than the usual dollops of biscuit dough.
- 1 tablespoon cornstarch
- 2 oranges, use the juice from both and the zest from 1/2
- 2 tablespoons caster sugar
- 6 peaches
- 250 g blueberries
- 200 g self-raising flour
- 50 g butter, cut into small pieces
- 15 g butter, melted
- 100 g light muscovado sugar
- 1 teaspoon ground cinnamon
- 6 tablespoons milk
- Heat the oven to 375 degrees F.
- Butter a wide shallow ovenproof dish.
- Blend the corn starch with the orange zest and juice, and put in a large pan with the sugar.
- Peel, 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 to 4 minutes.
- Remove from the heat, stir in the blueberries and tip into the prepared dish.
- Tip the flour into a mixing bowl and add the 50 g butter.
- Rub the butter into the flour until it resembles fine breadcrumbs, then stir in half of the sugar.
- Mix the remaining sugar with the cinnamon and set aside.
- 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 24 cm.
- 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.
- Bake for 20 to 25 minutes, until the topping is crisp and golden.
- Serve warm.