Peach & Blueberry Grunt
A warm American dessert featuring peaches and blueberries in a thick, syrupy sauce beneath a buttery, cinnamon-spiced crumble topping.
Pasos
- 1
Heat oven to 190C/170C fan/gas 5.
- 2
Butter a wide shallow ovenproof dish.
- 3
Blend the cornflour with the orange zest and juice, and put in a large pan with the sugar.
- 4
Halve, stone and slice the peaches and add to the pan.
- 5
Bring slowly to the boil, stirring gently until the sauce is shiny and thickened, about 3-4 mins.
- 6
Remove from the heat, stir in the blueberries and tip into the prepared dish.
- 7
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.
- 8
Mix the remaining sugar with the cinnamon and set aside.
- 9
Add the milk to the dry ingredients and mix to a soft dough.
- 10
Turn out onto a lightly floured surface and knead briefly.
- 11
Roll out to an oblong roughly 16 x 24cm.
- 12
Brush with melted butter and sprinkle evenly with the spicy sugar.
- 13
Roll up from one long side and cut into 12 slices.
- 14
Arrange around the top of the dish, leaving the centre uncovered.
- 15
Bake for 20-25 mins, until the topping is crisp and golden. Serve warm.
