Peach & Blueberry Grunt
Peach & Blueberry Grunt from United States.
Cook and rest are read from the method. Prep is estimated when the listing left it out. Optional overnight waits and leftover storage are not counted.
- Prep
- 30 min
- Cook
- 29 min
- Rest
- None
- Total
- 59 min
- Difficulty
- Medium
- Spice
- No chilli
- Cost
- Weeknight budget$8–16 USD · indicative, not a store price
About
Peach & Blueberry Grunt is listed as dessert from United States. The steps below follow the imported method, not an editorial rewrite. Times shown were read from those steps.
What you'll need
10 ingredients. Tap each one once it's out on the bench.
Ingredients
- Corn flour4.9 ml
- Orange, juice of 2 and zest of 12
- Sugar30 ml
- Blueberries250 g
- Self-raising flour200 g
- Butter50 g
- Brown sugar100 g
- Cinnamon4.9 ml
- Milk6
Scaling multiplies the written quantities. Baking still prefers a scale.
Steps
Step 1
Heat oven to 190C/170C fan/gas 5. Butter a wide shallow ovenproof dish.
Step 2
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.
Step 3
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.
4 min
Step 4
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.
Step 5
Mix the remaining sugar with the cinnamon and set aside. Add the milk to the dry ingredients and mix to a soft dough.
Step 6
Turn out onto a lightly floured surface and knead briefly. Roll out to an oblong roughly 16 x 24cm.
Step 7
Brush with melted butter and sprinkle evenly with the spicy sugar. Roll up from one long side and cut into 12 slices.
Step 8
Arrange around the top of the dish, leaving the centre uncovered. Bake for 20-25 mins, until the topping is crisp and golden.
25 min
Step 9
Serve warm.
Nutrition
Per serving · estimate
- Calories
- 590 kcal
- Protein
- 12.9 g
- Carbs
- 94.2 g
- Fat
- 18.2 g
- Saturated fat
- 9.4 g
- Fibre
- 5 g
- Sugar
- 41.2 g
- Sodium
- 103 mg
Calculated from canonical ingredient data (USDA FoodData Central averages and equivalent published tables). Estimates only.
Allergens
Informational only. Not a medical guarantee. Cross-contamination happens in real kitchens.
- Wheat
- Milk
- Vegetarian
- Nut-free
Adapt this recipe
The original recipe stays as it is. Personal versions are labelled. Serving changes are simple maths.
Adaptations · 0 / 15 used. Resets 13 November.
Substitutions
flour (a gluten-free blend (not plain rice flour alone for bread)) → a gluten-free blend (not plain rice flour alone for bread)
Coatings and roux can swap. Yeast breads need a blend designed for gluten-free baking.
butter → olive-oil
Use a little less oil than butter. Pastry and laminated doughs are a different problem.
Tips
- Times on this listing were inferred from the imported method, not kitchen-tested.
History & culture
Inspired by the original
Provenance: Imported. Not developed or tested in our kitchen, so quantities and timings can be approximate. Times on this listing were inferred from the imported method, not kitchen-tested.
Questions about this recipe
Answers taken from this dish's times, amounts, swaps and tips.
How long does Peach & Blueberry Grunt take?
59 min all in — 30 min prep, 29 min cook. Cook and rest follow the method. Leftover storage and optional extra waits are not included.
How many does it serve?
The recipe is written for 4 servings. Scale the ingredient list on the page if you are cooking for a different number.
How hard is it?
Medium.
How spicy is it?
No chilli.
What allergens should I watch?
This recipe is labelled for Wheat, Milk. Labels are informational — check the packets in your kitchen. This is not medical advice.
Does it fit a diet?
The published recipe is labelled Vegetarian, Nut-free.
8 more questionsFewer questions
What does it cost to cook?
Weeknight budget — about $8–16 USD, as a grocery budget for this recipe, not a restaurant price.
What equipment do I need?
Oven, Mixing bowl.
How much salt do I put in?
This recipe does not list a salt amount. We will not invent one.
How much sugar?
2 tbsp of Sugar.
How much brown sugar?
100 g of Brown sugar.
What can I use instead?
flour (a gluten-free blend (not plain rice flour alone for bread)) → a gluten-free blend (not plain rice flour alone for bread). Coatings and roux can swap. Yeast breads need a blend designed for gluten-free baking. butter → olive-oil. Use a little less oil than butter. Pastry and laminated doughs are a different problem.
Any tips from this recipe?
Times on this listing were inferred from the imported method, not kitchen-tested.
Can I use an air fryer?
This method is not written for an air fryer. The core technique on the page still applies.