It doesn’t take much to set me off thinking about a particular dish or recipe and this time, it was this photo. A cobbler! With blueberries! I’m there!
If you live in London, you’ll know that to purchase enough blueberries for a proper blueberry pie is to bankrupt yourself. What’s more affordable is to mix a small pack of blueberries with some complementary fruit – and that’s one of the reasons why I found myself drawn to this peach and blueberry cobbler.
In the original recipe, Nigel Slater replaces the double cream with soured cream but as I only had the former in my fridge, I switched back! The resultant cobbler was delicious – all soft peaches, blueberry juice, and warm, tender yet crumbly biscuit topping. The original recipe, with sour cream, can be found at the Observer website. Oh, and I probably don’t need to tell you this but it’s best eaten straight out of the oven.
Peach and Blueberry Cobbler
adapted from Nigel Slater’s Kitchen Diaries
serves 4
2 large ripe peaches
150g blueberries
1 heaping tablespoon sugar
1 scant tablespoon flour
Topping:
100g flour
55g butter
1 tbsp sugar
a pinch of salt
1 1/3 tsps baking powder
about 80mL double cream
extra sugar for dusting
Preheat the oven to 200 Celsius.
Slice the peaches, mix with the blueberries, the 1 tbsp sugar and 1 tbsp flour, and arrange in an ovenproof dish.
In a bowl, combine the flour, sugar, salt and baking powder for the cobbler topping, and then rub in the cold butter. Not sure what I mean? Use your fingers to press the butter between your fingers, mixing the bits into the flour as you go along. When the mixture has the consistency of rough oatmeal or large breadcrumbs, stop. Stir the double cream in, a little at a time, until you get a soft dough. Take little lumps of the dough and flatten them, dust on both sides with sugar, and place on top of the fruit in the baking dish, covering them in a relatively even layer.
Bake for about 25 minutes. The top should be golden brown and the liquids from the fruit all bubbly hot. Serve. (I reckon some vanilla ice cream wouldn’t be amiss with this.)
Sat, 30 Aug, 2008 at 21:38
This looks wonderful! And it’s a lot easier to get blueberries here…I might try this tonight.
Sat, 30 Aug, 2008 at 22:01
Looks really good! Plus I love Nigel Slater. Those are good reasons enough to get into my kitchen to try it out 🙂
Sun, 31 Aug, 2008 at 19:00
This looks absolutely gorgeous and moist.
Peaches and blueberries really do go well together.
I can’t wait to try out the recipe.
Mon, 1 Sep, 2008 at 06:16
Now I am really tempted to buy a decent oven asap, just so I can make this delectable cobbler dish 😀
Mon, 1 Sep, 2008 at 13:07
Our local supermarkets in Hackney often had packs of blueberries on a buy one get one free deal. So in your best Cockney language, you could make cobblers with bogofs.
Mon, 1 Sep, 2008 at 19:39
I know exactly what you mean about the cost of blueberries!!! I love cobblers, this looks great
Mon, 1 Sep, 2008 at 21:57
Mmm… looks great, and I’m sure the double-cream was better than sour cream.
So pretty!
Tue, 2 Sep, 2008 at 02:43
Seems like berries are expensive everywhere except in the US????? I never bought them here in Malaysia cos its kinda expensive too. Thanks for the tip in mixing in with other fruits and still makes this dish fantastic!
Tue, 2 Sep, 2008 at 16:20
I don’t live in London, but the prices here for blueberries can bankrupt you as well, so I totally know how you feel! But I think it is even better with the peaches – gorgeous!
Tue, 2 Sep, 2008 at 23:24
SC&B: Ah…blueberries. I’ve got to go to your neck of the woods – I still want blueberry pie!
Justine: Yes! Don’t you love his recipes?! They always seem to work out.
Cheeky Spouse: Thank you! Do let us know if you do make it!
noobcook: I wonder if one could make a miniature version of this in little ramekins in a little toaster oven?
Trig: Oh, I love it! I can see it now – “tonight, I shall be making a bogof pie!”
beth: Obviously I’m not the only one moaning about the price of blueberries!
Robin: 😀 Well, they’re both creamy and fattening, that’s for sure! Thank you!
FamilyFirst: Yes, I can imagine they must cost even more in Malaysia! Ah, but then you can get mangosteens cheaper than here and I’m jealous!
Deborah: You’re in Utah, no? Maybe blueberries only grow at a certain distance from the equator?!
Fri, 5 Sep, 2008 at 01:37
oh gosh that puffy bread topping looks fantastic… since we’re having a bit of a heat wave around here, imagine that with a nice scoop of vanilla ice cream…
Wed, 17 Sep, 2008 at 17:20
foodhoe: Thanks, foodhoe! It’s more like a very crumbly, buttery, biscuit topping… (american biscuit, not british biscuit). Ice cream would have been divine with it!
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