BLUEBERRIES: ROUND #3
I realise this has been a blueberry-heavy time. But then, isn’t it? Summer is here (despite the questionable weather) and blueberries are everywhere. As are peaches. In fact the only thing not summery about this is the cobbler part, which rings more of cold evenings than summery nights. Even so, it’s still delicious, peaches and blueberries are a match made in heaven (who knew?) and the topping is all light and scone-like and just very tasty. And much more photogenic, so this week we actually have pictures!
The next few weeks are going to be a little craaazy. Got a lot going on – having a very full-on birthday weekend next week, and I am also in the midst of training a replacement for me because I’m leaving my job in 3.5 WEEKS. For those of you who don’t know, I’m going off to be a student (for the second time, except this time I’m actually going to university instead of it coming to me). It’s kind of terrifying, I’m moving city for the first time ever, and I just have so much to do it’s mental. Plus it’s only 4 weeks now until I travel to Canada to see my wonderful friends and their darling baby. So if I miss a week, or I post late, I’m sorry. I’ll probably be letting myself down more than anyone else, because I’m amazed I’ve managed to post every Sunday for the last 26 weeks. I’ll try not to break the chain.
Anyway, for your cold summer evenings, have some peach and blueberry cobbler – you won’t be disappointed. Eat with plenty of double cream. I hope all your summers are as amazing as I think mine will be.
Next week: Brooklyn Blackout Cake
Peach and Blueberry Cobbler (from Tender, vol.II by Nigel Slater)
150g plain flour
2 tsp baking powder
1 tbsp caster sugar
142ml soured cream
3 large, ripe peaches
juice of 1 lemon
1 tbsp caster sugar
1 tbsp plain flour
1. Set the oven to 200C/Gas 6. Rub the flour, a pinch of salt, baking powder, sugar and butter together until the mixture resembles soft, fresh breadcrumbs.
2. Slice the peaches, and put in an ovenproof dish. Toss with the blueberries, lemon juice, sugar and flour.
3. Mix the soured cream into the crumb mixture until it forms a soft dough. Break off walnut sized pieces, flatten them lightly and lay them on top of the fruit. Dust the rounds of dough with sugar, then bake in the oven for 25 mins until the cobbler is golden and the fruit is bubbling.