My first ever experience of a Cobbler was a recipe by Momma Cherri that I had watched her make on Saturday Kitchen .... or maybe it was even as long ago as Saturday Cooks! Her version was a peach cobbler using tinned peaches and lots (and lots!) of sugar and butter. At the time it sounded wonderful to me so I stored the recipe away for a 'rainy' day. Not long after that I started going out with Hubby and Momma Cherri's Peach Cobbler recipe was pulled out of the file for the auspicious honour of being the first dessert I ever made for him. It wasn't terrible but it was very rich thanks to all that butter and overly sweet thanks to all that sugar. Sadly I can't seem to locate the recipe on the net any longer and I probably threw my handwritten copy out after the enamel on my teeth pulled away but I would have loved to share it here for nostalgic reasons alone!
I was a bit disappointed not to have fallen head over heels for cobbler after this first recipe though. I had grown up reading American novels and back in my more formative years all I wanted to do was up sticks and live in America. I drove my family demented in my unquentiable thirst for American culture. A cobbler seemed like such an exotic treat, an all American experience that was right up there with Apple Pie. I adore Apple Pie ... so why not cobbler?
At this point I would like to highlight that some of my dearest friends in the world are American so I understand that the classics ought not to be messed with. This next sentence is in no way intended to cause offence to anybody who lives Across The Big Pond! Honestly! But if you are likely to take offense at an Australian paying homage to an Englishman then it is best you stop reading now .... OK?
Sir Nigel has done it again! He has tweaked the original and has developed a recipe that isn't sickly sweet, doesn't harden your arteries and uses the freshest produce available. No sirree, you'll find no tinned peaches here! There is a little butter though ... and a little sugar! This is the kind of cobbler I imagined the taste of when I was a pimply teenager back in Tassie. The all American exotic treat I had dreamed of!
3 ripe peaches
350g blueberries
Juice of 1 lemon
1 tbsp caster sugar (I used vanilla sugar)
1 tbsp plain flour
For the Cobbler Crust
150g plain flour
2 tsp baking powder
1 heaped tbsp caster sugar, plus extra for sprinkling
80g cold unsalted butter, cubed
140-150ml soured cream
Preheat the oven to 200C/fan 180C. To make the crust, blitz the flour, a pinch of salt, baking powder, sugar and butter in
Slice the peaches, removing the stones as you go and dropping the slices into an ovenproof dish. Toss the peach slices with the blueberries, lemon juice, sugar and flour. At this point it will look less than inviting, but don't worry.
Add the soured cream to the crumb mixture to create a soft dough. Break up into walnut size pieces (about 12) and flatten them slightly. Lay them evenly on top of the fruit. Dust the rounds of dough with sugar, then bake in the oven for 25 mins until the cobbler is golden and the fruit is bubbling.
Serves 4
Delicious Mag. Aug 2010
I'll stop gushing now but please give this recipe a try! You won't be dissappointed ;0)
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