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
• 1 2/3 cupsblueberries, stirred into sauce off heat
• 1 2/3 cupsself-rising flour, for dough topping
• 3 1/2 tbspbutter, cold; rubbed into flour for dough
• butter, melted; for brushing dough before rolling
• 1/2 cupdark brown sugar, half stirred into dough, half mixed with cinnamon for the spicy sugar filling
• 1 tspcinnamon, mixed with half the dark brown sugar for spicy sugar filling
• 6 tbspmilk, added to dry dough ingredients

Method

1. 1

   Heat the oven to 375°F/350°F fan/gas 5 and butter a wide, shallow ovenproof dish.

2. 2

   Blend the cornstarch with the orange zest and juice in a large pan and add the 2 tbsp of superfine sugar.

3. 3

   Halve, stone and slice the peaches into the pan and bring it slowly to the boil, stirring gently, until the sauce turns shiny and thick — about 3–4 minutes.

4. 4

   Take it off the heat, stir the blueberries through so they stay whole, and tip the fruit into the buttered dish.

5. 5

   Rub the cold butter into the flour until it looks like fine crumbs, then stir in half the dark brown sugar. Mix the other half with the cinnamon and keep it aside.

6. 6

   Add the milk and bring it together into a soft dough. Knead it briefly on a floured surface and roll it into an oblong roughly 16 × 24 cm.

7. 7

   Brush the dough with melted butter, scatter the cinnamon sugar evenly over it, then roll it up from a long edge and cut the roll into 12 slices.

8. 8

   Sit the slices cut side up around the rim of the dish, leaving the middle open so the fruit can bubble through. Bake for 20–25 minutes until the topping is golden and crisp, and serve warm.