Special equipment:
shallow ovenproof dish

For the filling:
3 1⁄2 cups blueberries
2 large peaches or 2 apples, cored,
peeled, and diced
2 tbsp sugar
finely grated zest of ½ lemon

For the cobbler:
1 1⁄2 cups all-purpose flour
1 tsp baking powder
1⁄3 cup sugar, plus 1 tbsp
for sprinkling
pinch of salt
5 tbsp unsalted butter,
chilled and diced
½ cup buttermilk
1 large egg
handful of sliced almonds

Method:
1 Preheat the oven to 375°F (190°C). Put the fruit in the dish and add sugar and zest.

2 For the cobbler topping, sift the flour, baking powder, sugar, and salt into a bowl.

3 Add the butter and mix with your fingers until the mixture resembles bread crumbs.

4 Beat together the buttermilk and egg, add to the dry ingredients, and mix to form a dough.

5 Place walnut-sized spoonfuls over the fruit, leaving space for the mix to spread.

6 Press the balls of mixture down lightly to help them combine with the fruit.

7 Evenly sprinkle over the flaked almonds and the remaining 1 tablespoon sugar.

8 Bake for 30 minutes, until golden and bubbling. If it browns quickly, cover with foil.

9 Insert a skewer into the middle of the center “cobble.” It should emerge clean.

10 If the skewer has uncooked mixture on it, return the cobbler to the oven for another 5 minutes, then take out and test again. Leave the cobbler to cool briefly before serving straight from the dish, with plenty of custard or cream. Best eaten the same day.

Blueberry Cobbler Recipe