Peach & Blueberry Grunt

1. Heat the oven to 190C/170C fan/gas 5. Butter a wide, shallow ovenproof dish. Blend the cornflour with the orange zest and juice, then tip into a large pan with the sugar. Halve, stone and slice the peaches and add them. Bring slowly to the boil, stirring gently until the sauce turns shiny and thickens, about 3-4 minutes. Off the heat, stir in the blueberries and tip into the prepared dish.
2. Put the flour in a mixing bowl and add the 50g butter. Rub it in until the mixture looks like fine breadcrumbs, then stir in half the sugar. Combine the remaining sugar with the cinnamon and set it aside.
3. Add the milk to the dry ingredients and bring it together into a soft dough. Turn out onto a lightly floured surface, knead briefly, then roll into an oblong roughly 16x24cm. Brush with melted butter and scatter evenly with the spiced sugar. Roll up from one long edge and cut into 12 slices. Arrange them around the top of the dish, leaving the centre open.
4. Bake for 20-25 minutes, until the topping is crisp and golden. Serve warm.

Tips from the ZestyPlate Kitchen

• Choose peaches that are ripe but still firm so they keep their shape instead of dissolving into the sauce.
• Leave the middle of the dish uncovered; the fruit needs to bubble up and the topping needs to cook through.
• Brush the rolled dough with melted butter before scattering the spiced sugar for the neatest swirl.
• Serve it warm with cream, custard or a scoop of vanilla ice cream.