Peach & Blueberry Grunt Recipe

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.

For the topping, put the 200g self-raising flour into a mixing bowl and rub in the 50g butter until the mixture looks like fine breadcrumbs. Stir in half of the 100g muscovado sugar. In a separate small bowl, mix the remaining muscovado sugar with the 1 teaspoon cinnamon and set it aside for later.

Pour the 6 tablespoons milk into the dry ingredients and mix until you have a soft dough. Turn it out onto a lightly floured surface and knead briefly. Roll the dough into an oblong, roughly 16 x 24cm. Brush the surface with melted butter and sprinkle evenly with the reserved spicy sugar mixture. Roll the dough up from one long side, then cut it into 12 slices. Arrange these slices around the edge of the fruit in the dish, leaving the center uncovered.

Bake for 20-25 minutes, until the biscuit topping is crisp and turns a deep golden brown. Serve warm.