Peach & blueberry grunt

Peach & blueberry grunt

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(12 ratings)

Prep: 35 mins Cook: 20 mins - 25 mins


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



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

  • 2 tbsp caster sugar
  • 6 ripe peaches



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

  • 250g blueberry



    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 is a dairy product made from separating whole milk or cream into fat and…

  • 100g light muscovado sugar
  • 1 tsp ground cinnamon



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

  • 5-6 tbsp milk



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


  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, questions and tips

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4th Aug, 2018
Loved everything about this (exept the name!!). Used gluten free flour and dairy free margerine instead of butter so it was OK for everyone that was going to eat it.
3rd Sep, 2017
Absolutely delicious! Didn't really believe the reviews that it would be that good but my gosh it really is. The fruit is juicy and just the right balance of tart and sweet, and the cinnamon pastry topping is divine. Used peaches and raspberries in mine but any fruit combination would be good I think. Served with cream but the reviewer who used mascarpone is definitely thinking the right way as that would be even tastier. My new 'go-to' dessert for fruit.
13th Oct, 2015
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!
21st Dec, 2012
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.
17th May, 2012
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!
6th Oct, 2011
Delicious! I loved the little cinnamon buns on top.
17th Sep, 2011
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
16th Sep, 2011
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.
7th Sep, 2011
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.
29th Aug, 2011
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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