Peach and Blueberry Grunt

In a saucepan, whisk together cornflour, orange zest, orange juice, and sugar. Add the sliced fresh peaches and bring to a gentle boil, stirring until the sauce thickens and becomes glossy.

Ingredients

30 mL of Cornflour

5 mL of Orange Zest

60 mL of Fresh Orange Juice

120 mL of Granulated Sugar

4 pieces of Fresh Peaches

240 mL of Peach

240 mL of Fresh Blueberries

240 mL of All Purpose Flour

30 mL of Cinnamon Sugar

Equipment

Sauce Pan

Whisk

Remove the pan from the heat, stir in the fresh blueberries, and pour the fruit mixture into the prepared baking dish.

Ingredients

240 mL of Fresh Orange Juice

240 mL of Fresh Peaches

240 mL of Fresh Blueberries

Equipment

Baking Dish

In a mixing bowl, combine flour and cold butter, rubbing them together until the mixture resembles fine breadcrumbs. Stir in half of the granulated sugar.

Ingredients

15 mL of Butter

120 mL of Chilled Butter

15 mL of Melted Butter

60 mL of Granulated Sugar

475 mL of All Purpose Flour

30 mL of Cinnamon Sugar

Equipment

Bowl

In a small bowl, mix the remaining sugar with ground cinnamon and set aside.

Ingredients

60 mL of Granulated Sugar

30 mL of Cinnamon Sugar

5 mL of Ground Cinnamon

Equipment

Bowl

Add milk to the flour mixture and stir until a soft dough forms. Turn the dough onto a floured surface, knead briefly, and roll into a 16x24cm rectangle.

Ingredients

240 mL of All Purpose Flour

120 mL of Milk

Equipment

Rolling Pin

Brush the dough with melted butter, sprinkle evenly with the cinnamon-sugar mixture, roll it up tightly, and cut into 12 even slices.

Ingredients

15 mL of Butter

15 mL of Chilled Butter

30 mL of Melted Butter

30 mL of Granulated Sugar

30 mL of Cinnamon Sugar

240 mL of Ground Cinnamon

Equipment

Chefs Knife

Arrange the slices on top of the fruit in the baking dish and bake for 20-25 minutes until the topping is golden brown.

Equipment

Baking Dish

Oven