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.
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.
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.
Bake for 20-25 mins, until the topping
is crisp and golden. Serve warm.