Peach & Blueberry Grunt

Name: Peach & Blueberry Grunt
Yield: 11
Cuisine: Estadounidense
Ingredients: 6 tablespoons Milk; 50 g Butter; 1 teaspoon Cornstarch; 2 tablespoons Caster Sugar; 1 teaspoon Cinnamon; 200 g Self-raising Flour; Orange; 100 g Muscovado Sugar; 250 g Blueberries; 6 Peaches

Media

Contains allergens

Leche

Incomplete allergen information: some ingredients have not been reviewed yet. Always check the labels before cooking.

Author: TheMealDB
Preparation time: Flexible
Servings: 11 (estimated)

Nutrition facts

Protein6 %3 g
Carbs75 %36 g
Fat19 %4 g

The percentage shows how much of the calories each macronutrient provides.

Nutrient	Per serving	Per 100 g
Calories	191 kcal	131 kcal
Protein	3 g	2.1 g
Carbs	36 g	24.7 g
Fat	4 g	2.7 g

One serving is about 146 g of raw ingredients; values per 100 g are based on that weight.

Estimated from the ingredient list · Values may vary depending on cooking method and product brand.

Guide indicators

Estimated difficulty39/100
Recipe completeness50/100
Nutrition reliability: High

Calculated automatically from the ingredients, steps, time and community feedback. They are not a guarantee.

Cuisine: American

Source: TheMealDB · Licence: TheMealDB public API (test key) · Recipe data provided by TheMealDB (www.themealdb.com).

Summary

Dessert - United States

Ingredients

6 tablespoons Milk
50 g Butter
1 teaspoon Cornstarch
2 tablespoons Caster Sugar
1 teaspoon Cinnamon
200 g Self-raising Flour
Orange (Zest of 1)
100 g Muscovado Sugar
250 g Blueberries
6 Peaches

Instructions

Heat oven to 190C/170C fan/gas 5. Butter a wide shallow ovenproof dish. Blend the cornflour with the orange zest and juice, and put in a large pan with the sugar. Halve, stone and slice the peaches and add to the pan. Bring slowly to the boil, stirring gently until the sauce is shiny and thickened, about 3-4 mins. Remove from the heat, stir in the blueberries and tip into the prepared dish.
Tip the flour into a mixing bowl and add the 50g butter. Rub the butter into the flour until it resembles fine breadcrumbs, then stir in half the sugar. Mix the remaining sugar with the cinnamon and set aside.
Add the milk to the dry ingredients and mix to a soft dough. Turn out onto a lightly floured surface and knead briefly. Roll out to an oblong roughly 16 x 24cm. Brush with melted butter and sprinkle evenly with the spicy sugar. Roll up from one long side and cut into 12 slices. Arrange around the top of the dish, leaving the centre uncovered.
Bake for 20-25 mins, until the topping is crisp and golden. Serve warm.