By coincidence the recipe is the entry for the 15th July in Nigel Slater’s Kitchen Diaries. He advocates the use of Peaches and Blueberries but with no blueberries to hand and even with the peaches being a little under-ripe it was a case of “let’s go for it”. No soured cream either, surely a substitute of Greek Yoghurt remaining from the Walnut Pasta Sauce would suffice?
And it did! Another English dessert personified; a Cobble being little more than sweetened, stewed, fruit topped with a scone like layer. Slater makes the Cobbler crust as follows
150g plain flour
a pinch of slat
2 teaspoons baking powder
1 heaped teaspoon caster sugar
142 ml soured cream
The pastry is rolled and cut or shaped into rounds and placed on top of the fruit, plus a little lemon juice and sugar. Baked for about 25 minutes and served with ice-cream or crème fraîche.