United StatesDessert
Peach & Blueberry Grunt
This peach and blueberry grunt brings together sweet, juicy fruit with a tender, spiced biscuit topping. The peaches cook down gently with orange zest and juice, thickening into a glossy sauce, while fresh blueberries are stirred in at the end. A simple dough, enriched with butter and muscovado sugar, gets rolled into cinnamon-sugar swirls before baking. It's a rustic dessert that's best served warm, straight from the oven.
24 minServes 4
Method
4 steps · 24 min total
- 01
Prepare Fruit Base
Start by heating your oven to 190°C/170°C fan/gas 5 and buttering a wide, shallow ovenproof dish. In a large pan, blend the 1 teaspoon cornflour with the orange zest and juice, then add the 2 tablespoons caster sugar. Halve, stone, and slice the 6 peaches, adding them to the pan. Bring this mixture slowly to a boil, stirring gently until the sauce becomes shiny and thickens, which should take about 3-4 minutes. Take it off the heat, stir in the 250g blueberries, and pour the fruit into your prepared dish.
