Peach & Blueberry Grunt

Instructions

1- Heat oven to 190C/170C fan/gas 5.

2- Butter a wide shallow ovenproof dish.

3- Blend the cornflour with the orange zest and juice, and put in a large pan with the sugar.

4- Halve, stone and slice the peaches and add to the pan.

5- Bring slowly to the boil, stirring gently until the sauce is shiny and thickened, about 3-4 mins.

6- Remove from the heat, stir in the blueberries and tip into the prepared dish.

7- Tip the flour into a mixing bowl and add the 50g butter.

8- Rub the butter into the flour until it resembles fine breadcrumbs, then stir in half the sugar.

9- Mix the remaining sugar with the cinnamon and set aside.

10- Add the milk to the dry ingredients and mix to a soft dough.

11- Turn out onto a lightly floured surface and knead briefly.

12- Roll out to an oblong roughly 16 x 24cm.

13- Brush with melted butter and sprinkle evenly with the spicy sugar.

14- Roll up from one long side and cut into 12 slices.

15- Arrange around the top of the dish, leaving the centre uncovered.

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

17- Serve warm.