Dessert · American

Peach and Blueberry Grunt

Daniel Brooks

Recipe by Daniel Brooks

Grilling & hearty mains · September 28, 2026

This old-fashioned fruit grunt takes ripe peaches and blueberries and tops them with little cinnamon-swirl biscuit rolls that bake up crisp and golden. It comes together with pantry staples and looks impressive without much fuss. Serve it warm with a scoop of vanilla ice cream and you have summer in a dish.

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Peach and Blueberry Grunt

Why you'll love this

  • Rustic, cozy, and a little bit showy with those cinnamon swirls.
  • Made with everyday pantry ingredients.
  • Naturally sweet from ripe summer fruit.
  • Comes together in under an hour.

EveryDayMeal recipe

Peach and Blueberry Grunt

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

Ingredients

  • 1 tsp cornstarch
  • from 2 oranges orange juice
  • from 1 orange orange zest
  • 2 tbsp granulated sugar
  • 6 ripe peaches
  • about 1 3/4 cups (9 oz) blueberries
  • 1 1/2 cups self-rising flour
  • 3 1/2 tbsp, plus more melted for brushing butter
  • 1/2 cup, packed dark brown sugar
  • 1 tsp ground cinnamon
  • 6 tbsp milk

Equipment

  • Wide shallow baking dish
  • Large saucepan
  • Mixing bowl
  • Rolling pin
  • Pastry brush

Instructions

  1. Heat your oven to 375 degrees F and butter a wide, shallow baking dish so the fruit does not stick.
  2. In a small bowl, whisk the cornstarch with the orange zest and juice until smooth, then pour it into a large saucepan with the granulated sugar.
  3. Halve and pit the peaches, then slice them and add to the pan. Bring slowly to a boil, stirring gently, until the sauce turns shiny and thickened, about 3 to 4 minutes, so it coats the fruit instead of running thin.
  4. Take the pan off the heat, stir in the blueberries, and pour everything into your prepared dish.
  5. Put the flour in a mixing bowl and add the 3 1/2 tablespoons butter. Rub the butter into the flour with your fingertips until it looks like fine crumbs, then stir in half the brown sugar.
  6. Mix the remaining brown sugar with the cinnamon in a small bowl and set it aside for the filling.
  7. Pour the milk into the dry mixture and stir to a soft dough. Turn it out onto a lightly floured surface and knead just a few times until it comes together.
  8. Roll the dough into a rough rectangle about 6 by 9 inches. Brush with melted butter and scatter the cinnamon sugar evenly over the top.
  9. Roll it up tightly from one long side, then cut into 12 slices. Arrange the slices around the edge of the dish over the fruit, leaving the center open so the fruit can bubble up.
  10. Bake for 20 to 25 minutes, until the biscuit topping is crisp and golden brown. Serve warm.

Tips from the kitchen

  • Use peaches that give slightly when pressed. Rock-hard fruit will not soften enough in the short cook time.
  • If your peaches are very juicy, add an extra half teaspoon of cornstarch so the sauce holds together.
  • Cut the dough slices with a sharp knife or unflavored dental floss so the swirls stay neat.

Estimated nutrition per serving: 340 cal · 5g protein · 66g carbs · 8g fat

Make it your own

  • Swap in nectarines or plums for the peaches.
  • Use blackberries or raspberries in place of the blueberries.
  • No self-rising flour? Use 1 1/2 cups all-purpose flour plus 2 1/4 tsp baking powder and 1/4 tsp salt.

Storing & make-ahead

Cover and refrigerate leftovers for up to 3 days. Reheat individual portions in the microwave or warm the whole dish in a 325 degree F oven until heated through. The topping is best fresh but stays tasty reheated.

Good to know

What is a grunt?
A grunt is an old New England fruit dessert with a biscuit or dumpling topping. The name comes from the sound the fruit makes as it bubbles.
Can I use frozen fruit?
Yes. Use frozen peaches and blueberries straight from the freezer, but add an extra teaspoon of cornstarch since frozen fruit releases more liquid.
Do I need to peel the peaches?
No, the skins soften in the sauce and add color. Peel them if you prefer a smoother texture.
Can I make it ahead?
You can prep the fruit and the biscuit dough separately a few hours ahead, then assemble and bake just before serving for the crispest topping.

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