Dessert · American

Peach and Blueberry Grunt

Daniel Brooks

Recipe by Daniel Brooks

Grilling & hearty mains · July 28, 2026

This old-fashioned fruit dessert tucks sweet peaches and blueberries under a swirl of cinnamon-sugar biscuit dough. It comes together with pantry basics and bakes up bubbly and golden, no fancy technique required. Serve it warm with a scoop of vanilla ice cream and you have a homey summer treat everyone will fight over.

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Peach and Blueberry Grunt

Why you'll love this

  • Made with everyday pantry staples, no special shopping trip needed.
  • Cinnamon-sugar pinwheels look impressive but are genuinely easy.
  • Works with fresh or frozen fruit, so you can make it year round.
  • Comes together and bakes in under an hour.

EveryDayMeal recipe

Peach and Blueberry Grunt

Prep
20m
Cook
25m
Total
45m
Serves
6
Level
Easy

Ingredients

  • 1 teaspoon cornstarch
  • from 2 oranges (about 2/3 cup) fresh orange juice
  • from 1 orange orange zest
  • 2 tablespoons granulated sugar
  • 6, halved, pitted, and sliced peaches
  • about 1 3/4 cups (9 ounces) blueberries
  • 1 2/3 cups self-rising flour
  • 3 1/2 tablespoons butter, plus extra melted for brushing
  • 1/2 cup, packed dark brown sugar
  • 1 teaspoon ground cinnamon
  • 6 tablespoons milk

Equipment

  • Wide shallow baking dish
  • Large saucepan
  • Mixing bowl
  • Rolling pin
  • Whisk

Instructions

  1. Heat your oven to 375 degrees F and butter a wide, shallow baking dish so the fruit does not stick and the edges caramelize nicely.
  2. In a small bowl, whisk the cornstarch with the orange zest and juice until smooth, then pour it into a large saucepan along with the granulated sugar.
  3. Add the sliced peaches to the pan and bring everything slowly to a boil, stirring gently, until the sauce turns glossy and thickens, about 3 to 4 minutes, which keeps the filling from going watery.
  4. Take the pan off the heat, fold in the blueberries so they stay whole, and pour the fruit into your prepared dish.
  5. Put the self-rising flour in a mixing bowl and add the 3 1/2 tablespoons butter, then rub it in with your fingertips until the mixture looks like fine crumbs.
  6. Stir half of the brown sugar into the flour mixture, and in a separate small bowl combine the remaining brown sugar with the cinnamon for the filling.
  7. Pour the milk into the dry ingredients and mix to a soft dough, then turn it out onto a lightly floured surface and knead just a few times until it holds together.
  8. Roll the dough into a rectangle roughly 6 by 9 inches, brush it with melted butter, and sprinkle the cinnamon sugar evenly over the top.
  9. Starting from a long edge, roll the dough into a log and slice it into 12 pinwheels.
  10. Arrange the pinwheels around the outer edge of the dish, leaving the center open so the fruit can bubble up.
  11. Bake for 20 to 25 minutes, until the topping is crisp and golden and the fruit is bubbling around the sides. Serve warm.

Tips from the kitchen

  • Use ripe but firm peaches so they hold their shape and do not turn to mush in the sauce.
  • No self-rising flour? Whisk 1 2/3 cups all-purpose flour with 2 1/2 teaspoons baking powder and 1/2 teaspoon salt.
  • Slice the dough log with a serrated knife or a length of dental floss for clean pinwheels that do not squish.

Estimated nutrition per serving: 320 cal · 5g protein · 62g carbs · 8g fat

Make it your own

  • Swap the peaches for nectarines or plums, or use all berries in season.
  • Add a handful of raspberries or blackberries to the blueberries for extra tang.
  • Stir a pinch of nutmeg or a splash of vanilla into the fruit for warmer flavor.

Storing & make-ahead

Cover leftovers and refrigerate for up to 3 days. Rewarm in a 325 degree F oven for 10 to 15 minutes to crisp the topping back up, or microwave individual portions for a softer result.

Good to know

Can I use frozen fruit?
Yes. Use frozen peach slices and blueberries straight from the freezer, and cook the filling a minute or two longer to drive off the extra moisture.
Do I have to peel the peaches?
No, the skins soften during baking. Peel them if you prefer a smoother filling.
What is a grunt anyway?
It is an old New England fruit dessert, similar to a cobbler, said to be named for the grunting sound the fruit makes as it bubbles.
Can I make it ahead?
You can cook the fruit filling a day ahead and refrigerate it. Add the fresh dough topping just before baking so it stays light and crisp.

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