Peach & Blueberry Grunt

Ingredients

• 1 tsp Corn Flour
• Juice of 2 Orange
• 2 tbs Caster Sugar
• 6 Peaches
• 250g Blueberries
• 200g Self-raising Flour
• 50g Butter
• 100g Muscovado Sugar
• 1 tsp Cinnamon
• 6 tblsp Milk

Instructions

1. Preheat the oven to 190°C (170°C fan). Butter a wide, shallow ovenproof dish. In a small bowl, blend the cornflour with the orange juice and zest until smooth. Transfer to a large pan, add the sugar, and place over low heat.
2. Halve, stone, and slice the peaches, then add them to the pan. Bring the mixture slowly to a boil, stirring gently, and cook for about 3–4 minutes until the sauce becomes glossy and slightly thickened. Remove from the heat, stir in the blueberries, and tip the fruit mixture into the prepared dish.
3. Place the flour in a mixing bowl and add the butter. Rub the butter into the flour with your fingertips until the mixture resembles fine breadcrumbs. Stir in half of the sugar. Mix the remaining sugar with the cinnamon and set aside.
4. Add the milk to the flour mixture and mix to form a soft dough. Turn out onto a lightly floured surface and knead briefly. Roll the dough into a rectangle about 16 × 24 cm. Brush with melted butter and sprinkle evenly with the cinnamon sugar.
5. Roll up the dough from one long side and cut into 12 slices. Arrange the slices around the top of the fruit mixture, leaving the centre uncovered.
6. Bake for 20–25 minutes, until the topping is golden and crisp. Serve warm.

instructions_source: editorial-classic