Peach, Blueberry and Cinnamon Grunt

Peach, Blueberry and Cinnamon Grunt


Easy and delicious!

Shopping List:

1 tablespoon of cornflour (maïzena)
the juice of 2 and the zest of half an Orange
2 tablespoons caster sugar
6 ripe Peaches
250 gr Blueberries

For the Grunt:

200 gr self-raising flour
50 gr butter softened and in pieces and a little bit of melted butter for later
100 gr light brown sugar 50/50 divided
1 teaspoon ground cinnamon
5-maybe 6 tablespoons of milk


Butter or spray a wide shallow ovenproof dish, doesn't really matter what shape.
Mix the cornflour with the orange zest and juice in a lrger pan tigether with the sugar.
Halve and stone and slice the peaches and put them in the pan. Bring the peaches slowly to the nearly boil (3-4 minutes0 and stir very gently until they are sort of shiny. Take the pan of the heat, put in the blueberries, give it a stir and pour the  fruit mixture into your prepared ovenproof dish.

Preheat your oven to 190C.
Tipyour flour into a bowl and add the 50 gr of softened butter. Rub the butter into the flour with your fingertips until it looks like breadcrumbs. Stir in half of the light brown sugar. Mix the other half of the sugar with the cinnamon and put this aside.

Pour the milk in with your dry ingredients and mix with your hands if possible to a lovely soft dough.
Turn this out onto a lightly floured surface. Roll this out to an oblong square of about 16x24 cm.
Brush it with some melted butter. Then you sprinkle the cinnamon sugar over it. Roll up the piece of dough from the long side and cut into 12 or more slices. Arrange them nicely on the outer side of the dish, leaving the centre as it is.

 

 

Bake for 20 to 25 minutes in your preheated oven until the grunt is nicely golden and crisp.
You can serve it either warm or cold with any sort of cream you like, even vanilla Ice cream
Even a yoghurt if you prefer.

 

"Enjoy"