Peach & Blueberry Grunt

Instructions

1. 1

   Preheat Oven and Prepare Dish

   3 min

   Begin by heating your oven to 190°C (or 170°C if using a fan oven), or gas mark 5. While the oven warms up, take a wide, shallow ovenproof dish and apply a thin layer of butter to ensure easy removal of the dessert later.

2. 2

   Prepare Fruit Mixture

   5 min

   In a large saucepan, mix together cornflour, the zest of one orange, and the juice from two oranges. Stir in caster sugar until well combined. Next, halve, pit, and slice the peaches before adding them to the pan. Gently heat the mixture while stirring, until it thickens and becomes glossy, which should take about 3-4 minutes. Once thickened, remove from heat and gently fold in the blueberries before transferring the fruit mixture into the prepared dish.

3. 3

   Make the Dough

   3 min

   In a mixing bowl, add self-raising flour and cut in 50g of butter. Use your fingertips to rub the butter into the flour until the mixture looks like fine breadcrumbs. Stir in half of the muscovado sugar, and set the other half aside for later use with the cinnamon.

4. 4

   Form and Roll Dough

   5 min

   Pour milk into the flour mixture and stir until a soft dough forms. Lightly flour your work surface, then transfer the dough and knead it briefly to bring it together. Roll the dough out into a rectangle about 16 x 24 cm in size. Brush the top with melted butter, then sprinkle the cinnamon and remaining muscovado sugar mixture evenly over the surface.

5. 5

   Slice and Arrange Dough

   2 min

   Starting from one long edge, roll the dough tightly into a log shape. Once rolled, cut the log into 12 equal slices. Arrange these slices on top of the fruit mixture in the dish, ensuring to leave the center open for a decorative touch.

6. 6

   Bake and Serve

   30 min

   Place the dish in the preheated oven and bake for 20-25 minutes, or until the topping is crisp and golden brown. To serve, enjoy it warm for the best flavor and texture.