Ingredients
- Peaches (6)
- Blueberries (250g)
- Self-raising Flour (200g)
- Muscovado Sugar (100g)
- Caster Sugar (2 tbsp)
- Butter (50g)
- Milk (6 tbsp)
- Corn Flour (1 tsp)
- Orange (Juice of 2)
- Orange (Zest of 1)
- Cinnamon (1 tsp)
Instructions
Steps
- Preheat your oven to 190°C (or 170°C for fan ovens) or gas mark 5. Grease a wide, shallow ovenproof dish with butter.
- In a large pan, combine cornflour, orange zest, and juice. Add caster sugar and stir well. Halve, pit, and slice the peaches, then add them to the pan. Heat slowly, stirring gently until the mixture becomes shiny and thick, about 3-4 minutes. Remove from heat, fold in the blueberries, and pour the mixture into the prepared dish.
- In a mixing bowl, place self-raising flour and add 50g butter. Rub the butter into the flour until it resembles fine breadcrumbs, then stir in half of the muscovado sugar. Combine the remaining sugar with cinnamon and set aside.
- Pour milk into the dry ingredients and mix until you form a soft dough. Transfer the dough to a lightly floured surface and knead it briefly. Roll it out into an oblong shape, approximately 16 x 24 cm. Brush the surface with melted butter and sprinkle with the cinnamon sugar mixture.
- Roll the dough from one long side and cut it into 12 equal slices. Arrange these slices around the top of the dish, leaving the center open.
- Bake for 20-25 minutes until the topping is crisp and golden. Serve warm.