Peach, greengage & blackberry soured cream cobbler

Peaches are my favourite fruit (not counting lemons).  This cobbler is based on a Nigel Slater recipe, taken from his Kitchen diaries (http://www.nigelslater.com/).  He uses peaches and blueberries (a gorgeous combination with bubbling, dark blue-ish juices).  For last night's pudding, I used a couple of ripe peaches with greengages and blackberries bought by Marc.  The tart berries set off the sweet, delicate peaches and greengages and the rich scone-like topping.  I like to eat it with single cream.

The cobbler dough is made by combining plain flour, baking powder, sugar and butter in a crumble-like 'breadcrumb' mixture.  You then add sour cream to make a soft dough and split this into walnut-sized pieces, flattening them before placing on top of the sliced fruit (tossed in lemon juice with a little flour and sugar).  Dust with sugar and bake for half an hour at 200C.