American · Dessert
Peach & Blueberry Grunt
A rustic fruit dessert with tender peaches and blueberries topped with cinnamon-spiced dough rolls. This comforting pudding combines sweet summer fruits with a golden, biscuit-like topping.
The Method
Instructions
First things first, let's get the oven warmed up to a nice 190C or 170C if you're using a fan oven , or gas mark 5 . While that's heating up, grab a wide, shallow ovenproof dish and give it a good rub with some butter,this will help prevent sticking and add a lovely richness to the final dish.
Now, let's move on to the fruit filling. In a small bowl, blend together the cornflour with the fresh orange zest and juice . This combo will add a bright citrusy punch and help thicken the fruit sauce beautifully. Pour this mixture into a large pan along with the sugar . Next, halve the peaches, carefully remove the stones, and slice them into lovely even pieces. Toss these juicy peach slices into the pan. Gently bring the mixture to a slow boil over medium heat, stirring gently every now and then to prevent sticking. You'll want to watch carefully as the sauce thickens and becomes glossy, which should take about 3 to 4 minutes . Once it reaches that perfect shiny, thickened stage, remove the pan from the heat, and gently stir in the blueberries to keep their shape and freshness. Then, transfer all that gorgeous fruit goodness into your buttered baking dish.
Alright, onto the topping. Tip the self raising flour into a mixing bowl. Add the 50 grams of butter and use your fingertips to rub it into the flour until the mixture resembles fine breadcrumbs,this is a really lovely texture that will give the topping a light, crumbly finish. Stir in half of the caster sugar to add just the right amount of sweetness.
In a separate small bowl, mix the remaining sugar with the cinnamon . This spicy sugar will add a subtle warmth and a little crunch to the topping, so set this aside for now.
Now, pour the milk into your dry ingredients and mix everything together until you form a soft dough. Don't worry if it's a little sticky; it should come together nicely. Lightly flour your work surface and turn the dough out onto it. Give it a gentle knead, just briefly, to bring it all together without overworking it. Roll the dough out into an oblong shape, roughly 16 by 24 centimeters . Brush the entire surface with some melted butter,this will help the topping brown beautifully. Then sprinkle your cinnamon sugar evenly over the top, making sure every bite gets that sweet, spicy hit.
Beginning at one of the long edges, roll the dough up tightly into a cylinder. Using a sharp knife, cut the roll into 12 even slices . Now, arrange these spiral slices around the edge of your fruit in the baking dish, leaving the center of the peach and blueberry filling visible. This way, the dough will bake into lovely little cinnamon swirls that frame the fruit perfectly.
Pop the whole dish into your preheated oven and bake for about 20 to 25 minutes . You'll know it's ready when the topping turns crisp and a beautiful golden brown. The fruit will be bubbling away underneath, smelling absolutely irresistible. Serve this grunt warm, maybe with a dollop of cream or a scoop of vanilla ice cream if you're feeling indulgent. Enjoy!
Now, let's move on to the fruit filling. In a small bowl, blend together the cornflour with the fresh orange zest and juice . This combo will add a bright citrusy punch and help thicken the fruit sauce beautifully. Pour this mixture into a large pan along with the sugar . Next, halve the peaches, carefully remove the stones, and slice them into lovely even pieces. Toss these juicy peach slices into the pan. Gently bring the mixture to a slow boil over medium heat, stirring gently every now and then to prevent sticking. You'll want to watch carefully as the sauce thickens and becomes glossy, which should take about 3 to 4 minutes . Once it reaches that perfect shiny, thickened stage, remove the pan from the heat, and gently stir in the blueberries to keep their shape and freshness. Then, transfer all that gorgeous fruit goodness into your buttered baking dish.
Alright, onto the topping. Tip the self raising flour into a mixing bowl. Add the 50 grams of butter and use your fingertips to rub it into the flour until the mixture resembles fine breadcrumbs,this is a really lovely texture that will give the topping a light, crumbly finish. Stir in half of the caster sugar to add just the right amount of sweetness.
In a separate small bowl, mix the remaining sugar with the cinnamon . This spicy sugar will add a subtle warmth and a little crunch to the topping, so set this aside for now.
Now, pour the milk into your dry ingredients and mix everything together until you form a soft dough. Don't worry if it's a little sticky; it should come together nicely. Lightly flour your work surface and turn the dough out onto it. Give it a gentle knead, just briefly, to bring it all together without overworking it. Roll the dough out into an oblong shape, roughly 16 by 24 centimeters . Brush the entire surface with some melted butter,this will help the topping brown beautifully. Then sprinkle your cinnamon sugar evenly over the top, making sure every bite gets that sweet, spicy hit.
Beginning at one of the long edges, roll the dough up tightly into a cylinder. Using a sharp knife, cut the roll into 12 even slices . Now, arrange these spiral slices around the edge of your fruit in the baking dish, leaving the center of the peach and blueberry filling visible. This way, the dough will bake into lovely little cinnamon swirls that frame the fruit perfectly.
Pop the whole dish into your preheated oven and bake for about 20 to 25 minutes . You'll know it's ready when the topping turns crisp and a beautiful golden brown. The fruit will be bubbling away underneath, smelling absolutely irresistible. Serve this grunt warm, maybe with a dollop of cream or a scoop of vanilla ice cream if you're feeling indulgent. Enjoy!
Pairs Well With
