Bilberry and Apricot Cobbler

6 apricots
350g bilberries
2 tbs. elderflower cordial
1 tbs. caster sugar
1 tbs. plain flour
For the pastry
Pinch of salt
150g plain flour
2 tsp. baking powder
1 tbs. caster sugar
80g butter
140ml soured cream
1 tbs. Demerara sugar

Oven 200C/Fan 180C/Gas 6
Combine the butter and flour to make breadcrumbs and the add the salt, baking powder and sugar. Slice the apricots and place in bowl suitable for the oven and then add the bilberries, cordial flour and sugar.

Mix the cream and breadcrumbs together to make a soft dough and then cut into shapes and place them on top of the fruit. Sprinkle with a little brown sugar.

Cook for approx. 25 minutes until golden. Serve with crème fraiche.