Peach & Blueberry Grunt

Story behind the dish

Imagine a warm summer evening, the scents of ripe peaches and plump blueberries filling the air. This Peach & Blueberry Grunt is a charming British dessert, blending fruit sweetness with a tender, biscuit-like topping — perfect for sharing with family and friends. Its comforting aroma and vibrant flavors evoke sunny days and joyful gatherings, making every bite a nostalgic delight.

Ingredients

• 1 teaspoon cornflour (about 0.17 oz / 5 g)
• Juice of 2 oranges (about 1/2 cup / 120 ml)
• Zest of 1 orange
• 2 tablespoons caster sugar (about 0.1 cup / 20 g)
• 6 peaches, pitted and sliced
• 8 oz (225 g) blueberries
• 1 1/2 cups self-raising flour (about 6.3 oz / 180 g)
• 3 1/2 tablespoons unsalted butter (about 1.75 oz / 50 g)
• 1/2 cup muscovado sugar (about 3.5 oz / 100 g)
• 1 teaspoon ground cinnamon
• 6 tablespoons milk (about 3 fl oz / 180 ml)

Step-by-step

1. Preheat your oven to 375°F (190°C), or 340°F (170°C) if using a fan oven. Lightly butter a wide, shallow ovenproof dish.
2. In a small bowl, blend the cornflour with the orange zest and 2 tablespoons of orange juice. Pour this mixture into a large pan with 2 tablespoons of caster sugar.
3. Halve, stone, and slice the peaches. Add them to the pan. Slowly bring to a gentle boil, stirring gently until the sauce is shiny and thickened, about 3-4 minutes. Remove from heat, stir in the blueberries, and transfer everything into your prepared dish.
4. For the topping, place the flour into a mixing bowl. Add the butter and rub it in with your fingertips until the mixture resembles fine breadcrumbs. Stir in half of the muscovado sugar.
5. In a small bowl, mix the remaining muscovado sugar with cinnamon and set aside.
6. Add the milk to the flour mixture and stir until a soft dough forms. Turn the dough out onto a lightly floured surface and knead briefly. Roll it out into an oblong approximately 6 x 9 inches (16 x 24 cm).
7. Brush the rolled dough with a little melted butter. Sprinkle the spicy sugar mixture evenly over the surface. Roll the dough up from one long side and cut into 12 slices.
8. Arrange the slices around the top of the fruit filling, leaving the center exposed.
9. Bake in the oven for 20-25 minutes, or until the topping is crisp and golden brown.
10. Serve warm, spooning the luscious fruit and topping into bowls.

Chef’s tips & serving ideas

• For an extra touch, serve your Peach & Blueberry Grunt with a dollop of whipped cream or a scoop of vanilla ice cream.
• This dessert is lovely served warm but is just as delightful at room temperature — perfect for making ahead or enjoying as leftovers.

Closing thoughts

A humble yet utterly satisfying treat, this Peach & Blueberry Grunt offers a wonderful way to celebrate the bounty of summer fruits. With its blend of tender fruit, warm cinnamon, and crisp topping, it invites cozy comfort and cheerful gatherings. Remember, the magic lies in sharing—so gather loved ones and indulge in this sweet, fruity embrace!