Eating In

Cobblers are fruit pies with thick, cake-like, toppings. This is a peach and blueberry cobbler from Nigel Slater. Any fruit or mixture of fruits will do – whatever you fancy or is in season.

for the topping:

150g plain flour
a pinch of salt
2tsp baking powder
1 tbsp caster sugar
80g butter
142g pot of soured cream
for the filling:
3 large ripe peaches
350g blueberries
juice of a lemon
1 tbsp caster sugar
1 tbsp plain flour
extra sugar for sprinkling

Put the oven on at 200˚C, gas mark 6. Put all the topping ingredients, except the cream, into a blender and blitz for a few seconds until the mixture is like fresh breadcrumbs, then tip it into a bowl.

Slice the peaches, removing the stones, and place in an ovenware dish. Mix in the blueberries, lemon juice, sugar and flour.

Mix the soured cream into the topping mixture and make a soft dough. Break off walnut sized pieces, flatten slightly and lay them on the fruit. Sprinkle with sugar and bake for about 25 minutes until the cobbler is golden and the fruit bubbling.