M wanted a cobbler the other day so I made this one for him. If there’s anything he likes more than cookies, it’s blueberries and he eats them all summer long.
It starts when they are first available and we buy them even when they are still a bit too expensive. The price drops as the months go by and as the price drops, it has the opposite effect on his consumption.
Sadly, it ends as it began. Scarcity sets in, prices rise, and then the blueberries disappear until next year.
The recipe is from one of my favorite cookbooks, Nigel Slater’s The Kitchen Diaries. “Right food, right place, right time” is his belief. The book is written in diary form and chronicles a year in the kitchen creating seasonal dishes from local and readily available ingredients.
This recipe is actually from July 15, but it can be made any time you are lucky enough to find fresh peaches and, of course, blueberries.
Peach and Blueberry Sour Cream Cobbler
Adapted from Nigel Slater
3 ripe peaches, sliced
3 1/2 cups blueberries
the juice of 1 lemon
1 generous Tbsp. sugar
1 generous Tbsp. all-purpose flour
1 1/2 cups all-purpose flour
pinch of salt
2 1/2 tsp. baking powder
1 gently heaped Tbsp. sugar, plus extra for sprinkling
6 Tbsp. cold butter
4 oz. light sour cream
Preheat the oven to 400 F.
Toss together all the ingredients for the fruit filling in a baking dish or pan.
To make the cobbler crust, add all ingredients except the sour cream into a food processor and pulse to combine, until the mixture resembles soft, fresh breadcrumbs. Tip into a bowl, and then mix in the sour cream.
Break off walnut sized pieces of the dough mixture, flatten slightly, and then lay on top of the fruit. When you have added all the dough, sprinkle it lightly with sugar.
Bake for about 25 minutes, until the top is golden brown and the fruit is bubbling.