Instructions
Preheat your oven to a cozy 190°C (170°C fan)/gas mark 5 and generously butter a wide, shallow ovenproof dish — this will give your dessert a luscious crust and prevent sticking. In a large saucepan, blend the cornflour evenly with the fragrant orange zest and fresh orange juice. Stir in the caster sugar to sweeten the mixture. Next, halve, stone, and gently slice the juicy peaches before adding them to the pan. Slowly bring the mixture to a gentle boil, stirring tenderly to prevent sticking, until the sauce becomes wonderfully shiny and thickens nicely, about 3-4 minutes. Remove the pan from heat, delicately fold in the plump blueberries, and pour this vibrant fruit medley into your prepared dish. For the topping, tip the self-raising flour into a mixing bowl. Add the chilled butter and rub it into the flour with your fingertips until it resembles fine breadcrumbs, ensuring a light, flaky texture. Stir in half of the muscovado sugar to balance sweetness. In a separate bowl, combine the remaining muscovado sugar with aromatic cinnamon and set aside this spicy sugar mix. Pour the milk into the flour mixture and stir until it forms a soft dough. Turn the dough onto a lightly floured surface and knead just enough to bring it together, keeping it tender. Roll out the dough into a roughly 16 x 24 cm oblong shape. Brush the surface with melted butter, then sprinkle the cinnamon sugar evenly over the top for a delightful caramelized crust. Roll the dough up tightly from one long side and then slice it into 12 equal rounds. Arrange these cinnamon-sugar spirals around the edge of the fruit filling in your dish, leaving the center uncovered so the bubbling fruit remains visible. Bake your grunt in the preheated oven for 20-25 minutes until the topping turns a glorious crisp golden brown and the fruit is bubbling invitingly. Serve this comforting dessert warm, perhaps with a scoop of vanilla ice cream or a dollop of whipped cream to enhance its irresistible charm. Tip: For extra zing, add a splash of vanilla extract to the fruit mixture or sprinkle a little nutmeg into the topping. Avoid over-kneading the dough to keep the topping light and tender.
