PEACH & BLUEBERRY GRUNT
A cobbler-esque American favourite - this grunt has a bit of hidden sugar and spice, and is very very nice!
Provided by Mary Cadogan
Categories Dessert
Time 1h
Number Of Ingredients 10
Steps:
- 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.
Nutrition Facts : Calories 352 calories, Fat 10 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 65 grams carbohydrates, Sugar 38 grams sugar, Fiber 4 grams fiber, Protein 5 grams protein, Sodium 0.47 milligram of sodium
PEACH AND BLUEBERRY GRUNT
Another winner from BBC Good Food. I love the little cinnamon buns on top, rather than the usual dollops of biscuit dough.
Provided by Irmgard
Categories Dessert
Time 1h
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Heat the oven to 375 degrees F.
- Butter a wide shallow ovenproof dish.
- Blend the corn starch with the orange zest and juice, and put in a large pan with the sugar.
- Peel, 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 to 4 minutes.
- Remove from the heat, stir in the blueberries and tip into the prepared dish.
- Tip the flour into a mixing bowl and add the 50 g butter.
- Rub the butter into the flour until it resembles fine breadcrumbs, then stir in half of 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 24 cm.
- 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 to 25 minutes, until the topping is crisp and golden.
- Serve warm.
Nutrition Facts : Calories 394, Fat 10.2, SaturatedFat 6, Cholesterol 25.3, Sodium 513, Carbohydrate 73.2, Fiber 5.5, Sugar 41.4, Protein 6
BLACKBERRY GRUNT
Provided by Alton Brown
Categories dessert
Time 1h30m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees F. Place a piece of foil on the bottom rack of the oven to catch any drippings.
- Place the flour, baking powder, salt and baking soda into the bowl of a food processor and process for 3 to 4 pulses. Pour the mixture into a large mixing bowl and, using your hands, work the butter into the flour mixture until about half of the fat disappears and the rest is left in pea-size pieces. Make a well in the center of the mixture and add the buttermilk and stir with a rubber spatula or wooden spoon just until it comes together. Turn the mixture out onto a piece of parchment or waxed paper that has been lightly dusted with flour, shape into a ball and wrap and store in the refrigerator while you prepare the filling.
- Combine the blackberries, sugar, water and ginger in a large mixing bowl. Pour the mixture into a 10-inch cast iron skillet and place over medium heat. Bring this to a simmer decrease the heat to medium low and continue to cook, stirring occasionally, for 15 minutes, or until the liquid is thick enough to coat the back of a spoon. Retrieve the dough from the refrigerator and gently drop it on the fruit mixture using a 1-ounce disher or large spoon, evenly distributing it over the top. Bake in the oven for 15 to 20 minutes, or until the top is just starting to brown. Remove from the oven and allow the grunt to cool for 15 to 30 minutes before serving.
PEACH GRUNT
Marry the northeast and the northwest! Make an old-fashioned New England grunt with luscious peaches from Washington State.
Provided by Renee Pottle
Categories Dessert
Time 55m
Yield 8 servings
Number Of Ingredients 9
Steps:
- Stir together water, sugar, and ginger (if using) in skillet until combined.
- Add sliced peaches. Bring to a gentle boil over low heat.
- Meanwhile, add flour, baking powder, and baking soda to a large bowl. Stir to combine.
- Cut in butter with a pastry blender until like coarse crumbs.
- Stir in buttermilk.
- Drop dough over the fruit mixture. Cover and cook over low heat until dough is cooked through - about 15 minutes.
- Serve with the fruit sauce "slumped" over the dumpling.
- Top with whipped cream or ice cream if desired.
- *Buttermilk adds a tangy flavor that goes well with peaches. However, you may use regular milk instead. If using regular milk, omit the baking soda.
PEACH CRUMBLE
For an even sweeter summer, take advantage of the season's perfectly ripe peaches.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 1h20m
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees. Make the filling: Combine peaches, granulated sugar, lemon juice, cornstarch, and salt. Transfer to an 8-inch square baking dish.
- Make the topping: In a large bowl, using a mixer, beat butter and brown sugar on medium until light and fluffy. Add flour and salt and, with your hands, mix until large pieces form. Scatter over filling.
- Bake until center is bubbling, 40 to 50 minutes, tenting loosely with foil after 30 minutes. Let cool 20 minutes before serving.
Nutrition Facts : Calories 283 g, Fat 9 g, Fiber 3 g, Protein 3 g, SaturatedFat 5 g
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