Best Peach Blueberry Grunt Recipes

PEACH & BLUEBERRY GRUNT

Peach & blueberry grunt image

A cobbler-esque American favourite - this grunt has a bit of hidden sugar and spice, and is very very nice!

Provided by Mary Cadogan

Categories Dessert

Time 1h

Number Of Ingredients 10

Ingredients

1 tbsp cornflour
juice 2 oranges and zest from ½
2 tbsp caster sugar
6 ripe peaches
250g blueberry
200g self-raising flour
50g butter , cut into small pieces, plus 15g/½oz, melted
100g light muscovado sugar
1 tsp ground cinnamon
5-6 tbsp milk

Steps:

Heat oven to 190C/170C fan/gas 5. Butter a wide shallow ovenproof dish. 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. 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.
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. Mix the remaining sugar with the cinnamon and set aside.
Add the milk to the dry ingredients and mix to a soft dough. Turn out onto a lightly floured surface and knead briefly. Roll out to an oblong roughly 16 x 24cm. Brush with melted butter and sprinkle evenly with the spicy sugar. Roll up from one long side and cut into 12 slices. Arrange around the top of the dish, leaving the centre uncovered.
Bake for 20-25 mins, until the topping is crisp and golden. Serve warm.

Nutrition Facts : Calories 352 calories, Fat 10 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 65 grams carbohydrates, Sugar 38 grams sugar, Fiber 4 grams fiber, Protein 5 grams protein, Sodium 0.47 milligram of sodium

PEACH AND BLUEBERRY GRUNT

Peach and Blueberry Grunt image

Another winner from BBC Good Food. I love the little cinnamon buns on top, rather than the usual dollops of biscuit dough.

Provided by Irmgard

Categories Dessert

Time 1h

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

1 tablespoon cornstarch
2 oranges, use the juice from both and the zest from 1/2
2 tablespoons caster sugar
6 peaches
250 g blueberries
200 g self-raising flour
50 g butter, cut into small pieces
15 g butter, melted
100 g light muscovado sugar
1 teaspoon ground cinnamon
6 tablespoons milk

Steps:

Heat the oven to 375 degrees F.
Butter a wide shallow ovenproof dish.
Blend the corn starch with the orange zest and juice, and put in a large pan with the sugar.
Peel, halve, stone and slice the peaches and add to the pan.
Bring slowly to the boil, stirring gently until the sauce is shiny and thickened, about 3 to 4 minutes.
Remove from the heat, stir in the blueberries and tip into the prepared dish.
Tip the flour into a mixing bowl and add the 50 g butter.
Rub the butter into the flour until it resembles fine breadcrumbs, then stir in half of the sugar.
Mix the remaining sugar with the cinnamon and set aside.
Add the milk to the dry ingredients and mix to a soft dough.
Turn out onto a lightly floured surface and knead briefly.
Roll out to an oblong roughly 16 x 24 cm.
Brush with melted butter and sprinkle evenly with the spicy sugar.
Roll up from one long side and cut into 12 slices.
Arrange around the top of the dish, leaving the centre uncovered.
Bake for 20 to 25 minutes, until the topping is crisp and golden.
Serve warm.