American · Dessert · Medium
Peach & Blueberry Grunt
0.0 (0 ratings)- Total
- 1 hr 5 min
- Prep
- 30 min
- Serves
- 6
- Calories
- 420
Juicy peaches and blueberries bubble beneath cinnamon-swirled biscuit rounds, with orange juice brightening the fruit and crisp golden edges on top.
Coils of biscuit dough give peach & blueberry grunt a cinnamon-sugar top with soft undersides that soak up the fruit juices. This oven-baked version leaves a little fruit exposed in the center so the filling can bubble and thicken.
Use ripe but firm peaches and handle the biscuit dough lightly. Too much kneading makes the rounds tough, while very soft fruit can collapse before the topping has baked through.
Method
Heat the oven to 375°F (190°C). Mix cornstarch with orange juice in a saucepan, then add zest, sugar and peaches. Cook over medium heat for , stirring gently, until the juices thicken. Fold in blueberries and transfer to a 2-quart baking dish.
Mix 1 1/2 cups flour, baking powder and salt. Rub in the cold butter until crumbly, then stir in 1/4 cup brown sugar and milk to make a soft dough. Mix the remaining brown sugar with cinnamon separately.
Dust the counter with the remaining 2 tbsp flour and pat the dough into an 8-by-10-inch rectangle. Brush with melted butter, scatter with cinnamon sugar and roll up from a long side. Cut into 12 rounds.
Arrange the rounds over the fruit with a small gap in the center. Bake for until golden, the fruit bubbles and a skewer inserted into a biscuit comes out without raw dough. Rest for before serving.
Forkue tips
- Use a sharp knife to cut the spiral rounds without pressing down hard, which can squash the biscuit layers.
Storing and reheating
Refrigerate for up to 3 days. Warm uncovered at 350°F (175°C) until the fruit is hot and the topping firms again. The biscuit undersides remain soft from the juices.
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Kitchen gear
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Peach & Blueberry Grunt: FAQ
Can I use frozen fruit?
Yes. Add it to the saucepan without thawing and cook until the juices thicken before adding the biscuit rounds; it may need a longer simmer.
Why is the topping doughy underneath?
The fruit may have been cold or the bake underdone. Start with warm thickened fruit and check a biscuit near the center before removing the dish.
How do I store and reheat Peach & Blueberry Grunt?
Refrigerate for up to 3 days. Warm uncovered at 350°F (175°C) until the fruit is hot and the topping firms again. The biscuit undersides remain soft from the juices.
How long does Peach & Blueberry Grunt take?
About 1 hr 5 min in total: 30 min prep and 35 min cooking.
What do I need to make Peach & Blueberry Grunt?
The key ingredients are peaches, blueberries, orange juice, orange zest, cornstarch and all-purpose flour, plus pantry basics.
Any tips for Peach & Blueberry Grunt?
Use a sharp knife to cut the spiral rounds without pressing down hard, which can squash the biscuit layers.
