Dessert · American

Peach and Blueberry Grunt

Daniel Brooks

Recipe by Daniel Brooks

Grilling & hearty mains · June 27, 2026

This old-fashioned fruit grunt skips the fussy pie crust in favor of soft cinnamon-sugar spirals baked right on top of warm, juicy fruit. The peaches turn glossy and tender in a quick orange sauce, the blueberries burst into pockets of jam, and the rolls come out crisp on top and pillowy underneath. It is a forgiving dessert that looks far more impressive than the effort it takes.

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Peach and Blueberry Grunt

Why you'll love this

  • No pie crust needed, just easy rub-in dough rolled into pretty spirals.
  • Crisp cinnamon topping over warm, jammy fruit in under an hour.
  • Flexible with whatever stone fruit and berries you have on hand.
  • Looks impressive but is genuinely beginner-friendly.

EveryDayMeal recipe

Peach and Blueberry Grunt

Prep
20m
Cook
25m
Total
45m
Serves
6
Level
Easy

Ingredients

  • 1 tsp cornflour (cornstarch)
  • 2 oranges, juiced
  • from 1 orange orange zest
  • 2 tbsp caster sugar
  • 6 peaches
  • 250g blueberries
  • 200g self-raising flour
  • 50g, plus extra for greasing and brushing butter
  • 100g muscovado sugar
  • 1 tsp ground cinnamon
  • 6 tbsp milk

Equipment

  • Wide shallow ovenproof dish
  • Large pan
  • Mixing bowl
  • Rolling pin
  • Sharp knife
  • Pastry brush

Instructions

  1. Heat your oven to 190C (170C fan) and butter a wide, shallow ovenproof dish so the fruit releases easily and the edges brown nicely.
  2. In a large pan, whisk the cornflour into the orange juice and zest until smooth, then stir in the caster sugar. Mixing the cornflour with cold liquid first stops it clumping in the hot sauce.
  3. Halve, stone and slice the peaches, then add them to the pan. Bring slowly to a boil, stirring gently, until the sauce turns shiny and thick enough to coat the fruit, about 3 to 4 minutes.
  4. Take the pan off the heat and stir in the blueberries, then tip everything into the prepared dish. Adding the berries off the heat keeps them whole so they burst in the oven instead of collapsing now.
  5. Put the flour in a bowl and add the 50g butter. Rub it in with your fingertips until the mixture looks like fine breadcrumbs, then stir in half the muscovado sugar.
  6. Mix the remaining muscovado sugar with the cinnamon in a small bowl and set it aside for the filling.
  7. Pour the milk into the dry ingredients and mix to a soft, slightly sticky dough. Turn it onto a lightly floured surface and knead just a few times until it comes together, so the rolls stay tender.
  8. Roll the dough into a rectangle roughly 16 by 24cm. Brush with a little melted butter and scatter the cinnamon sugar evenly over the top.
  9. Roll up tightly from one long edge, then cut into 12 even slices. A sharp knife wiped clean between cuts gives the neatest spirals.
  10. Arrange the slices cut-side up around the top of the dish, leaving the center open so steam can escape and the fruit bubbles up.
  11. Bake for 20 to 25 minutes, until the topping is crisp and golden and the fruit is bubbling around the edges. Serve warm.

Tips from the kitchen

  • Use ripe but firm peaches so they hold their shape in the sauce instead of turning to mush.
  • If your peaches are out of season, frozen or tinned (well drained) work fine; just reduce the sauce a touch longer.
  • Wipe your knife between slices to keep the cinnamon spirals clean and tidy on top.

Estimated nutrition per serving: 340 cal · 5g protein · 68g carbs · 7g fat

Make it your own

  • Swap peaches for nectarines, plums or apricots, keeping the weight similar.
  • Use raspberries or blackberries in place of some of the blueberries.
  • Add a splash of vanilla or a pinch of nutmeg to the cinnamon sugar for extra warmth.

Storing & make-ahead

Cover and refrigerate leftovers for up to 3 days. Reheat in a 160C oven for 10 to 15 minutes to crisp the topping again, or microwave individual portions for a quick warm pudding. Best made and served the same day for the crispest top.

Good to know

Can I make this ahead?
You can prepare the fruit base and shape the dough rolls a few hours ahead, keeping them chilled separately, then assemble and bake just before serving for the best texture.
What can I use instead of self-raising flour?
Use plain flour with 2 teaspoons of baking powder stirred through it to get the same lift in the topping.
Why is it called a grunt?
It is a traditional American name for fruit topped with biscuit dough; some say it comes from the grunting sound the fruit makes as it bubbles away.
How do I know when it is done?
The topping should be firm and golden, and the fruit should be visibly bubbling around the edges of the dish.

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