American·non-vegetarian·medium

Peach & Blueberry Grunt

Name: Peach & Blueberry Grunt
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: American
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

Alright, folks, let me tell you how to whip up a Peach & Blueberry Grunt that will have your taste buds dancing! First off, as you prepare this fruity masterpiece, let me share a little mishap I had once. I mistakenly used salted butter instead of unsalted in a similar recipe, and let me tell you, it was quite the salty surprise! So always double-check your butter, folks. Now, here's a tip for you - when rolling out the dough for the topping, don't stress about it being perfect. Embrace the rustic look and uneven slices - it adds character to your dessert! Alright, let's get started. Preheat your oven and get those peaches and blueberries bubbling in a pan. As they cook down, the aroma will fill your kitchen with fruity goodness. And when you're rolling out that dough, don't be afraid to get a little messy - baking is all about having fun in the kitchen, right? Once you pop this beauty in the oven, get ready for a sweet and tangy treat that will have everyone begging for seconds. Enjoy your Peach & Blueberry Grunt, my friends!

45 min(prep 15 + cook 30)

4 servings

350 kcal

Ingredients

Nutrition

350 kcalper serving

Protein5g5%

Carbs60g56%

Fat15g14%

Fiber3g3%

Sugar25g23%

Directions

1
Heat oven to 190C/170C fan/gas 5. Butter a wide shallow ovenproof dish. Blend the cornflour with the orange zest and juice, and put in a large pan with the sugar. 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 3-4 mins. Remove from the heat, stir in the blueberries and tip into the prepared dish.
2
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. Mix the remaining sugar with the cinnamon and set aside.
3
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 24cm. 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.
4
Bake for 20-25 mins, until the topping is crisp and golden. Serve warm.

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