Peach & blueberry grunt

Peach & blueberry grunt

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(9 ratings)

Prep: 35 mins Cook: 20 mins - 25 mins

Easy

Serves 6
A cobbler-esque American favourite - this grunt has a bit of hidden sugar and spice, and is very very nice!

Nutrition and extra info

Nutrition: per serving

  • kcal352
  • fat10g
  • saturates6g
  • carbs65g
  • sugars38g
  • fibre4g
  • protein5g
  • salt0.47g
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Ingredients

  • 1 tbsp cornflour
  • juice 2 oranges and zest from ½
    Orange

    Orange

    or-ange

    One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…

  • 2 tbsp caster sugar
  • 6 ripe peach
    Peaches

    Peach

    pee-ch

    Sweet, juicy and fragrant, peaches are one of the most beautiful fruit around. Around the size…

  • 250g blueberry
    Blueberry

    Blueberry

    bloo-bear-ee

    Blueberries are one of the few edibles native to North America and credited with being…

For the grunt

  • 200g self-raising flour
  • 50g butter, cut into small pieces, plus 15g/½oz, melted
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 100g light muscovado sugar
  • 1 tsp ground cinnamon
    Cinnamon

    Cinnamon

    sin-ah-mun

    A fragrant spice which comes from the inner bark of a tropical tree. When dried, it curls into…

  • 5-6 tbsp milk

    Milk

    mill-k

    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

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.

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Comments (10)

allielovetocook's picture
5

We really liked this! Only needed half the amount so split it over two days. It was even lovely cold the following day with custard. I used 4 big really ripe Nectarines instead as my Peaches weren't good, and used 300g of fresh Raspberries. The grunt was very soft once I added the milk (I used 5 tbspn), but I just added a little sprinkle of added flour and it came together perfectly. The result was a lovely tasty pudding. Definitely a keeper!

deadstar69's picture
5

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.

emsmith's picture
5

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!

irmgard2's picture
5

Delicious! I loved the little cinnamon buns on top.

karen65's picture

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

avianflu's picture
4

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.

amye_123's picture
4

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.

amycor's picture
5

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.

saralovely's picture
5

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

lauralupin's picture

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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