Peach and Blueberry Sour Cream Cobbler

Peach and Blueberry Sour Cream Cobbler

Adapted from Nigel Slater

Fruit filling:
2 ripe peaches, sliced
3.5 cups blueberries
the juice of 1 lemon
1 to 2 Tbsp. sugar
1 Tbsp. (heaping) A/P flour

Cobbler crust:
3/4 cup A/P flour
3/4 cup whole wheat flour
pinch of salt
2.5 tsp. baking powder
1 Tbsp. (heaping) sugar
6 Tbsp. cold butter
4 oz. light sour cream, or a little more

turbinado (or granulated) sugar for sprinkling

Preheat the oven to 400.

Toss together all the ingredients for the fruit filling in a baking dish or pan.

To make the cobbler crust, add all ingredients except the sour cream into a food processor and pulse to combine, until the mixture resembles soft, fresh breadcrumbs. Tip into a bowl, and then mix in the sour cream.

Break off walnut sized pieces of the dough mixture, flatten slightly, and then lay on top of the fruit. When you have added all the dough, sprinkle it lightly with turbinado sugar.

Bake for about 25-35 minutes, until the top is golden brown and the fruit is bubbling.