Peach and blueberry cobbler

Serves 6

For the fruit filling

• 900g ripe
• 175g blueberries
• 0g sugar
• 0.25 tsp nutmeg
• 1 tbsp lemon juice
• 2 tbsp tapioca

For the topping

• 115g unbleached white flour
• 1 tsp baking powder
• 1 tbsp sugar
• 0.125 tsp salt
• 1 vanilla pod
• 50g unsalted butter
• 1 egg
• 3 tbsp single cream
• 0 additional cream
• 199 p&p

Step 1
The peaches are first heated on the hob to bring out the juices, then baked with the blueberries under a rich scone dough.

Step 2
Let the cobbler settle and cool a short while before serving with cold double cream, or ice cream.

Step 3
Peel and slice the peaches.

Step 4
If the skins cling, place the peaches in boiling water for 10-15 seconds to loosen them.

Step 5
Remove the stems and leaves from the blueberries, rinse them and set them aside.

Step 6
Combine the peaches with the sugar, spices, lemon juice and tapioca.

Step 7
Set them aside in a saucepan while you make the biscuit.

Step 8
Combine the dry ingredients and sift them together.

Step 9
If you are using whole vanilla, halve the pod lengthwise, scrape out the seeds with the tip of a knife and add them to the flour, lightly rubbing the seeds between your fingers to distribute them, but don’t worry if they clump together somewhat.

Step 10
Cut the butter into small pieces; then cut it into the dry ingredients until the mixture resembles coarse breadcrumbs.

Step 11
Beat the egg with a fork and add the cream.

Step 12
If you are using vanilla extract, add it to the cream.

Step 13
Pour the liquid into the dry ingredients, and bring everything together with a few light, quick strokes of a fork.

Step 14
Flour your work surface, and turn out the dough.

Step 15
Shape or roll it into a circle or rectangle about 1cm thick.

Step 16
Cut out six 6cm circles, and make a seventh circle out of the scraps.

Step 17
Preheat the oven to 180C fan/gas mark 6.

Step 18
Use a glass or earthenware baking dish with a 1.75 litre capacity – the top of the sides should be 2.5cm above the fruit.

Step 19
Heat the peaches on the hob until the juices boil; then pour them into the baking dish and stir in the blueberries.

Step 20
Lay the scone rounds over the surface and brush their tops with cream.

Step 21
If desired, sprinkle them with sugar to make them sparkle.

Step 22
Bake the cobbler until the scones are browned, about 25 minutes.