Peach & blueberry grunt

Peach & blueberry grunt

A cobbler-esque American favourite - this grunt has a bit of hidden sugar and spice, and is very very nice!

Difficulty and servings

Easy

Serves 6

Preparation and cooking times

Preparation time

Prep 35 mins

Cook time

Cook 20 - 25 mins

Method

  1. Heat oven to 190C/170C fan/gas 5. Butter a wide shallow ovenproof dish. Blend the cornflour with the orange zest and juice, and put in a large pan with the sugar. Halve, stone and slice the peaches and add to the pan. Bring slowly to the boil, stirring gently until the sauce is shiny and thickened, about 3-4 mins. Remove from the heat, stir in the blueberries and tip into the prepared dish.
  2. Tip the flour into a mixing bowl and add the 50g butter. Rub the butter into the flour until it resembles fine breadcrumbs, then stir in half the sugar. Mix the remaining sugar with the cinnamon and set aside.
  3. Add the milk to the dry ingredients and mix to a soft dough. Turn out onto a lightly floured surface and knead briefly. Roll out to an oblong roughly 16 x 24cm. Brush with melted butter and sprinkle evenly with the spicy sugar. Roll up from one long side and cut into 12 slices. Arrange around the top of the dish, leaving the centre uncovered.
  4. Bake for 20-25 mins, until the topping is crisp and golden. Serve warm.

PER SERVING

352 kcalories, protein 5g, carbohydrate 65g, fat 10 g, saturated fat 6g, fibre 4g, sugar 38g, salt 0.47 g

Recipe from Good Food magazine, August 2011.

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Latest comments and suggestions

  • Binder photo Lauralupin

    01 August 2011

    Lauralupin commented on this recipe

    I made this during last week. I thought it was delicious. The grunt topping was the best part of it! Husband thought the fruit combination didn't mix too well, perhaps just peach. Like a cobbler. Parents loved it. 2 year old son loved it but didn't get on with the skins of the peaches. Next time I make I think I will skin them first.

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  • Binder photo Nargis

    07 August 2011

    Nargis rated this recipe

    5 stars

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  • Binder photo Sara

    29 August 2011

    Sara rated and commented on this recipe

    5 stars

    Lovely recipe - the grunt topping was perfect. I'll definitely be making it again.

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  • Binder photo amyc

    29 August 2011

    amyc rated and commented on this recipe

    5 stars

    I used tinned peaches and frozen blueberries but it was still delicious. I agree with one of the comments above that the 'grunt' part was possibly the best bit. Lovely combination of flavours. I made it for a family Sunday dinner, and everyone polished it off. Unexpected combination of flavours but very, very tasty.

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  • Binder photo amye_123

    07 September 2011

    amye_123 rated and commented on this recipe

    4 stars

    Made this last night for a family dinner, agree the grunt is the best bit. Think it would be yummy with strawberrys as an alternative. Nice pud though withvanilla ice cream.

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  • Binder photo Pete J

    16 September 2011

    Pete J commented on this recipe

    A killer pud that the whole family loved. I thought the fruit was even better than the grunt, with the wife asking if I'd added something alcoholic to it because it tasted so good. I peeled the peaches which I think helped and used mixed spice rather than just cinnamon. I also served it with dollops of mascarpone which was very nice.

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  • Binder photo Pete J

    16 September 2011

    Pete J rated this recipe

    4 stars

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  • Binder photo karen65

    17 September 2011

    karen65 commented on this recipe

    With all the wonderful reviews for the topping, I'm thinking of trying this recipe but replacing the fruit with banana and apple (or maybe banana and rhubarb); and replacing the orange juice with a sugar and water syrup used to cook down the apple or rhubarb

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  • Binder photo Irmgard

    06 October 2011

    Irmgard rated and commented on this recipe

    5 stars

    Delicious! I loved the little cinnamon buns on top.

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  • Binder photo EmSmith

    17 May 2012

    EmSmith rated and commented on this recipe

    5 stars

    Possibly the most popular dessert I've ever presented the family with! The cinnamon swirls on top were delicious and the combination of fruit was just amazing. The peaches (OK, I actually used nectarines as that was what was in the fridge) were just soft enough without being mushy and the blueberries were plump and juicy after baking. I can imagine it would work well with pretty much any seasonal fruit, though. Straight into my binder with this one!

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  • Binder photo dstar69

    21 December 2012

    dstar69 rated and commented on this recipe

    5 stars

    Made this a number of times already with tinned peaches, orange juice from the fridge and frozen fruits of the forest. Kids (under 5) loved it too. Absolutely fabulous. Recommended.

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Difficulty and servings

Easy

Serves 6

Preparation and cooking times

Preparation time

Prep 35 mins

Cook time

Cook 20 - 25 mins

Ingredients

FOR THE GRUNT

  • 200g self-raising flour
  • 50g butter , cut into small pieces, plus 15g/½oz, melted
  • 100g light muscovado sugar
  • 1 tsp ground cinnamon
  • 5-6 tbsp milk
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PER SERVING

352 kcalories, protein 5g, carbohydrate 65g, fat 10 g, saturated fat 6g, fibre 4g, sugar 38g, salt 0.47 g

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