Step 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.

Step 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.

Step 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.

Step 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.

Step 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.