Peach & Blueberry Grunt

Steps

1. 1
   Step 1:

   Heat the oven to 190C/170C fan/gas 5.

2. 2
   Step 2:

   Butter a wide, shallow ovenproof dish.

3. 3
   Step 3:

   Blend the corn flour with the orange zest and juice, then put it in a large pan with the caster sugar.

4. 4
   Step 4:

   Halve, stone, and slice the peaches, then add them to the pan.

5. 5
   Step 5:

   Bring slowly to the boil, stirring gently until the sauce is shiny and thickened, about 3–4 minutes.

   3–4 min
6. 6
   Step 6:

   Remove from the heat, stir in the blueberries, and tip into the prepared dish.

7. 7
   Step 7:

   Put the self-raising flour in a mixing bowl and add the 50g butter.

8. 8
   Step 8:

   Rub the butter into the flour until it resembles fine breadcrumbs, then stir in half the muscovado sugar.

9. 9
   Step 9:

   Mix the remaining muscovado sugar with the cinnamon and set aside.

10. 10
    Step 10:

    Add the milk to the dry ingredients and mix to a soft dough.

11. 11
    Step 11:

    Turn out onto a lightly floured surface and knead briefly.

12. 12
    Step 12:

    Roll out to an oblong roughly 16 x 24cm.

13. 13
    Step 13:

    Brush with melted butter and sprinkle evenly with the cinnamon sugar.

14. 14
    Step 14:

    Roll up from one long side and cut into 12 slices.

15. 15
    Step 15:

    Arrange the slices around the top of the dish, leaving the centre uncovered.

16. 16
    Step 16:

    Bake for 20–25 minutes, until the topping is crisp and golden.

    20–25 min
17. 17
    Step 17:

    Serve warm.