Peach & Blueberry Grunt

Ingredients

• 1 tspcornstarch, blended with orange juice to thicken fruit sauce
• 2orange, juice only
• 1orange, zest only
• 2 tbspsuperfine sugar, for fruit sauce
• 6peaches, halved, stoned and sliced
• 250 gblueberries, stirred into sauce off heat
• 200 gself-rising flour, for dough topping
• 50 gbutter, cold; rubbed into flour for dough
• butter, melted; for brushing dough before rolling
• 100 gmuscovado sugar, half stirred into dough, half mixed with cinnamon for the spicy sugar filling
• 1 tspcinnamon, mixed with half the muscovado sugar for spicy sugar filling
• 6 tbspmilk, added to dry dough ingredients

Method

1. 1

   Heat oven to 190°C / 170°C fan / Gas 5. Butter a wide shallow ovenproof dish.

2. 2

   Blend the cornstarch with the orange zest and juice in a large pan. Add the 2 tbsp sugar. Halve, stone and slice the peaches and add to the pan. Bring slowly to the boil, stirring until the sauce is shiny and thickened, 3–4 minutes. Remove from heat and stir in the blueberries. Pour into the prepared dish.

3. 3

   Rub the 50g butter into the flour until it resembles fine breadcrumbs. Stir in half the muscovado sugar. Mix the remaining muscovado sugar with the cinnamon and set aside.

4. 4

   Add the milk to the dry ingredients and mix to a soft dough. Turn onto a floured surface and knead briefly. Roll into an oblong roughly 16 × 24cm.

5. 5

   Brush the dough with melted butter and sprinkle evenly with the cinnamon-sugar. Roll up from one long side and cut into 12 slices.

6. 6

   Arrange the slices around the top of the dish, leaving the centre uncovered. Bake for 20–25 minutes until the topping is crisp and golden. Serve warm.