Peach & Blueberry Grunt
Peach & Blueberry Grunt from United States. Times were inferred from the source steps.
Imported from TheMealDB. Times and card copy were filled in for this listing, not kitchen-tested.
0 people cooked this in the public kitchen yet. Kitchen-tested by I Want Some Food. Not a purchased rating.
- Prep
- 35 min
- Cook
- 29 min
- Total
- 1 hr 4 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 are the imported TheMealDB method, not an editorial rewrite. Times shown were read from those steps.
Ingredients
- Corn Flour4.9 ml
- Orange, juice1
- Orange, juice1
- Sugar30 ml
- Peaches6
- Blueberries250 g
- Wheat flour200 g
- Butter50 g
- 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 minStep 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 minStep 9
Serve warm.
Adapt this recipe
The canonical recipe stays intact. Personal versions are labelled. Serving changes are maths, not AI.
Adaptations · 0 / 15 used. Resets 24 August.
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
Editorial cultural notes have not been written for this imported dish.
Editorial history has not been written for this imported dish.
Inspired by
Provenance: Imported. Initial recipe data sourced from TheMealDB and adapted/reviewed by I Want Some Food. 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 — not a chatbot.
How long does Peach & Blueberry Grunt take?
1 hr 4 min all in — 35 min prep, 29 min cook. That is the time on this recipe, not a guess.
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.
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 sugar?
100 g of 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.