I did think perhaps I ought to write about something that’s a little less alcohol or sugar-heavy – you know, more dinner-friendly – than cocktails and ice cream. But, unfortunately for your (and my) healthy eating plans, it’s July. I wait for months for it to be July, for there to be strawberries and peaches and cherries all at the same time at the greengrocers, and for the sun to finally, reluctantly appear.
I don’t want to spend July in the kitchen. In the few weeks of warmth and blissful 10pm sunsets granted to us, I want food that I can throw together in five minutes, ten at the most, then ignore completely while I get on with enjoying summer.
In the fullness of time, then, I promise you salads and things (there’s a nectarine, tomato and mozzarella one in Diana Henry’s new book that I’ve eaten twice already and can’t stop thinking about, for starters), but in the meantime I give you Nigel Slater’s peach, blueberry and sour cream cobbler. Do I even need to tell you how delicious this is?
Recipe after the jump.
peach blueberry sour cream cobbler
Adapted, slightly, from Nigel Slater’s Kitchen Diaries. Feel free to add your own variations – don’t have blueberries at the market? Sling in some raspberries instead. No sour cream? Yoghurt will do, at a push. I’ve tried both, and almost nothing can make this not be mouthwatering. Oh, and did I mention? It’s also fantastic for breakfast.
For the filling:
3 ripe peaches (or nectarines)
Juice of 1 lemon
1 tbsp caster sugar
1 tbsp plain flour
For the topping:
150g plain flour
2 tsp baking powder
1 tbsp caster sugar
1 small pot of sour cream (142ml)
Extra sugar, for sprinkling (don’t forget this bit)
Set the oven to 200C (180C fan).
Remove the stones from the peaches and slice. In a baking dish, toss through the lemon juice, along with the blueberries, and then sprinkle on the flour and sugar and mix.
Mix the flour with the sugar and baking powder, and use either your fingers, a pastry blender or a food processor to mix in the butter until the mixture resembles breadcrumbs. Stir through the sour cream, and dollop tablespoons of the mixture on top of the fruit. Sprinkle with caster sugar and bake for 25 minutes or so, until the tops are golden brown and the fruit is bubbling.