Peach & Blueberry Grunt (American Dessert)

Heat the oven to 190C/170C fan/gas 5. Butter a wide, shallow baking dish. Blend the cornstarch with the orange zest and juice and put in a large saucepan with the sugar. Halve, pit and slice the peaches and add to the pan. Bring to a slow boil, stirring gently until the sauce is glossy and thick, about 3 to 4 minutes. Remove from heat, add cranberries and pour into prepared dish.
Pour the flour into a bowl and add the 50 g of butter. Rub the butter into the flour until it resembles fine breadcrumbs, then add half the sugar. Mix the remaining sugar with the cinnamon and set aside.
Add the milk to the dry ingredients and mix until you have a smooth dough. Place on a lightly floured surface and knead briefly. Roll out into an oblong shape measuring approximately 16 x 24 cm. Brush with melted butter and sprinkle evenly with the hot sugar. Roll on one long side and cut into 12 slices. Arrange them around the top of the plate, leaving the center uncovered.
Bake for 20-25 minutes, until the topping is crisp and golden. Serve hot.

foods：
1 teaspoon corn flour
Juice of 2 Oranges
Zest of 1 orange
2 tablespoons powdered sugar
6 peaches
250g blueberries
200 g self-rising flour
50g butter
100 g of muscovado sugar
1 teaspoon cinnamon
6 tablespoons of milk