Peach and Blueberry Grunt

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READY IN: 1hr
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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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.
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