Peach and Blueberry Grunt

DIRECTIONS

• 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.