Friday, 2 September 2011

Cobbler(s), Peach and blueberry (blackberry) ....

.... a late summer early autumn treat.

... thanks to Edd Kimber (of The Times) ...... Serves 4-6 

850g ripe peaches
80g blueberries .............. alternative why not use blackberry
2 tsp lemon juice
100g caster sugar
30g plain flour
Single cream or vanilla ice cream, to serve

For the cobbler:
150g self-raising flour
55g butter
100g caster sugar
120ml buttermilk


Preheat oven to 180C (160C fan oven), gas 4. Put peaches into a bowl of boiling water for one minute (very ripe peaches will take less time).

Remove and cool under cold water.

Use tip of a knife to loosen skin, then peel off. Cut peaches in half to remove the stone, then cut into slices.

In a bowl, mix together the peaches, blueberries, lemon juice, sugar and flour.

Tip into a 1-litre ovenproof dish and bake for 20 minutes while you make the cobbler topping.

In a food processor, pulse the flour, butter and sugar together until the mixture resembles very fine breadcrumbs.
Pulse in buttermilk just until you have a soft dough. (Alternatively, put flour into a medium bowl and rub in butter until it resembles fine breadcrumbs, then stir in sugar. Pour in the buttermilk and mix gently together until you have a soft dough.)

Remove dish of fruit from oven and add topping in large spoonfuls.

Bake for a further 40-50 minutes or until cobbler topping has browned and fruit is bubbling.

Serve with cream or a large scoop of vanilla ice cream.


  1. Here's one of the ingredients for finally bringing to an end that state of delusion known as 'Britain':

  2. Scotland is done ... the only event it awaits is the farewell party, the rest will remain Britain, of course the separatists of Wales will talk and talk and talk ...

    ... you should let people know who you are.