Peach and blueberry soured cream cobbler

Description

You might like some creme fraiche or vanilla ice cream to serve with this.

Ingredients

For the cobbler crust
150g/5½oz plain flour
a pinch of salt
2 tsp baking powder
1 heaped tbsp caster sugar, plus extra for dusting
80g/3oz butter
small pot of soured cream (142ml/5fl oz)
For the cobbler
3 ripe peaches, sliced
350g/12oz blueberries
1 lemon, juice only
1 tbsp caster sugar, plus more for dusting
1 tbsp plain flour

Method

Set the oven at 200C/400F/Gas 6. For the cobbler crust, put the flour, salt, baking powder, sugar and butter in a food processor and blitz for a few seconds, until the mixture resembles soft, fresh breadcrumbs. Tip into a bowl.
Slice the peaches, pulling the stones out as you go and dropping the fruit into an ovenproof dish. Toss the sliced peaches with the blueberries, lemon juice, sugar and flour. At this point it will look less than inviting, but don't worry.
Mix the soured cream into the crumb mixture. You will have a soft dough. Break off walnut-sized pieces and flatten them lightly. Lay them on top of the fruit. Dust the rounds of dough with sugar, then bake in the preheated oven for twenty-five minutes, till the cobbler is golden and the fruit is bubbling.