Peach & Blueberry Grunt
Dessert · United States classic.
Ingredients
- 1 tsp Corn Flour
- Juice of 2 Orange
- Zest of 1 Orange
- 2 tbs Caster Sugar
- 6 Peaches
- 250g Blueberries
- 200g Self-raising Flour
- 50g Butter
- 100g Muscovado Sugar
- 1 tsp Cinnamon
- 6 tblsp Milk
Method
- Heat the pan — Heat oven to 190C/170C fan/gas 5. Butter a wide shallow ovenproof dish.
- Blend — Blend the cornflour with the orange zest and juice, and put in a large pan with the sugar.
- Add ingredients — Halve, stone and slice the peaches and add to the pan.
- Bring to a boil — Bring slowly to the boil, stirring gently until the sauce is shiny and thickened, about 3-4 mins.
- Stir — Remove from the heat, stir in the blueberries and tip into the prepared dish.
- Mix together — Tip the flour into a mixing bowl and add the 50g butter.
- Stir — Rub the butter into the flour until it resembles fine breadcrumbs, then stir in half the sugar.
- Mix together — Mix the remaining sugar with the cinnamon and set aside.
- Mix together — Add the milk to the dry ingredients and mix to a soft dough.
- Knead — Turn out onto a lightly floured surface and knead briefly.
- Roll out — Roll out to an oblong roughly 16 x 24cm. Brush with melted butter and sprinkle evenly with the spicy sugar.
- Roll out — Roll up from one long side and cut into 12 slices.