Nana's Peach & Blueberry Grunt

There's something deeply comforting about a dessert that bubbles away in the oven, filling the whole house with the smell of ripe fruit and cinnamon. This old-fashioned Peach & Blueberry Grunt is one of those recipes. It’s not fancy or fussy, but it’s made with a whole lot of heart. It’s the kind of humble, welcoming dish that feels like a warm hug at the end of a long day.

I’m not entirely sure where the name "grunt" comes from—some say it’s the sound the fruit makes as it bubbles and stews under its doughy blanket. Whatever the reason, it’s a classic for a reason. The juicy, sweet-tart filling and the simple, sugar-dusted topping are a perfect match. I hope it finds a place at your table, just like it did at my nana's.

You'll need:

• For the fruit base:
  • 1 tbsp cornflour
  • Zest and juice of 1 large orange
  • 50g golden caster sugar
  • 4-5 ripe peaches, halved, stoned, and sliced
  • 150g blueberries
  • A knob of butter, for greasing
• For the topping:
  • 150g self-raising flour
  • 50g cold butter, cubed
  • 25g golden caster sugar, plus 1 tbsp extra
  • 1 tsp ground cinnamon
  • 3-4 tbsp milk
  • A little melted butter, for brushing

Let's make it:

1. First, preheat your oven to 190°C/170°C Fan/Gas 5. Take a wide, shallow ovenproof dish and give it a good buttering all over. This little step makes all the difference later on.
2. In a large pan, blend the cornflour smoothly with the orange zest and juice. Stir in the 50g of sugar and add your sliced peaches. Place the pan over a low heat and bring it all to a gentle boil, stirring softly. In about 3-4 minutes, you’ll see the sauce turn glossy and thicken nicely. Take it off the heat, gently stir in the blueberries, and tip the whole beautiful mess into your buttered dish.
3. Now for the topping. Tip the flour into a mixing bowl and add the 50g of cubed butter. Use your fingertips to rub the butter into the flour until the mixture looks like fine breadcrumbs. Stir in half the sugar. In a little bowl, mix the remaining tablespoon of sugar with the cinnamon and set it aside for later.
4. Add the milk, a tablespoon at a time, to your flour mixture and mix until it just comes together into a soft dough. Turn it out onto a lightly floured surface and give it a very brief knead—just enough to bring