Peach & Blueberry Grunt

Name: Peach & Blueberry Grunt
Prep time: 11 min
Cook time: 19 min
Total time: 30 min
Yield: 4 servings
Cuisine: United States
Ingredients: 1 tsp Corn Flour; Juice of 2 Orange; Zest of 1 Orange; 2 tbs Caster Sugar; 6 Peaches; 250g Blueberries; 200g Self-raising Flour; 50g Butter; 100g Muscovado Sugar; 1 tsp Cinnamon; 6 tblsp Milk

By The Spice & Simmer Kitchen · Published May 3, 2026

A one-pot Dessert recipe with United States flavors, built for busy weeknights when you want real food without a sink full of dishes. Comes together in roughly 44 minutes, serves about 4, and uses ingredients you can find at any normal grocery store. The technique is simple: build a base in your pot, layer in the main ingredients, simmer until everything has had time to talk to each other, and serve straight from the pan. If you're cooking for picky eaters, this one tends to land — the flavors are recognizable, the texture is comforting, and there's nothing weird hiding in the ingredient list. Perfect for the kind of evening where you want dinner on the table by 7pm and the kitchen empty by 7:30.

Ingredients

Makes 4 servings · 30 min total

1 tsp Corn Flour
Juice of 2 Orange
Zest of 1 Orange
2 tbs Caster Sugar
6 Peaches
250g Blueberries
200g Self-raising Flour
50g Butter
100g Muscovado Sugar
1 tsp Cinnamon
6 tblsp Milk

Step-by-step 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.

Why this works on a weeknight

Peach & Blueberry Grunt genuinely fits a 30-minute weeknight window, which is why it earned a spot in our Sweet Finishes collection. The technique is forgiving, the ingredient list is grocery-store standard, and the active cooking time is short enough that you can answer a text message in the middle without ruining dinner.

Cleanup notes

This is a single-pan recipe, so the cleanup is exactly one pan, one cutting board, and one knife. While the dish rests, fill the pan with hot soapy water — by the time you are done eating, the residue lifts off with a single pass of a sponge. Skip the steel wool on cast iron; a stiff brush and warm water are all you need to keep the seasoning intact.

Make-ahead and leftovers

Leftovers keep covered in the fridge for up to three days. Reheat in a dry pan over medium-low with a splash of water or stock to loosen the sauce. Peach & Blueberry Grunt actually improves overnight as the flavors keep talking to each other, so doubling the recipe and packing tomorrow's lunch is a high-leverage weeknight move.

Filed under 🍮 Sweet Finishes Dessert United States ⚡ 30-Min Dinner Desert Pudding Fruity