Every July, we manage to spend at least half the month out of town. So every July, things are a little quiet around the blog. Besides that, I’ve been in such a funk lately with meals– pretty unoriginal and just cooking with whatever I have sitting around. It’s not as easy to justify grocery shopping when you’re going to be leaving again in a few days.
After looking at the calendar and realizing July was nearly up, I thought I’d better get to work on my Nigel Slater recipe for the month. If I’m being honest, July has (thus far) been the least exciting months for me from In the Kitchen (in terms of the number of recipes I want to try). Nothing really jumped out at me quite as much as in earlier months. I decided to go with this cobbler since it used seasonal fruit and I haven’t tried a dessert recipe of Nigel’s yet.
This cobbler came together very quickly. The most time consuming part was pinching the dough and placing it on top of the berries, which is really not that time consuming. I even managed to make this without getting like 2 lbs. of flour on various kitchen surfaces or uttering a single curse word.
Considering this doesn’t have a whole lot of sugar and, well, not quite as much butter as most cobbler recipes, it’s not quite as bad for you. I made it even more not-as-bad-for-you by opting for half whole wheat flour and light sour cream. I will say, though, that I did think the filling needed a little more sugar. Perhaps my berries and peaches weren’t as sweet, or perhaps I just have a crazy sweet tooth. I’ve adjusted below to put “1-2 Tbsp. sugar” (the original recipe called for 1). I also ended up using a little more sour cream, and baking this about 10 minutes longer than the amount of time Nigel stated (so, about 35 minutes total).
Peach and Blueberry Sour Cream Cobbler
Adapted from Nigel Slater
2 ripe peaches, sliced
3.5 cups blueberries
the juice of 1 lemon
1 to 2 Tbsp. sugar
1 Tbsp. (heaping) A/P flour
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.
A Year in the Kitchen with Nigel Slater: July’s Peach & Blueberry Sour Cream Cobbler