Why not cook up a cobbler- making the most of in-season blackberries or wild brambles; it’s a gorgeous American-style dessert, halfway between a crumble and a pie.
200g golden caster sugar
1/2 tsp cinnamon
1 tbsp cornflour
175g self-raising flour
75g chilled unsalted butter, cubed
1 Heat oven to 200°C, Gas 6. Pile the pears and blackberries into an ovenproof dish about 26cm x 18cm. Sprinkle over 50g sugar, the cinnamon and the cornflour. Gently stir together to mix.
2 Put the flour in a processor, add the butter and 100g sugar, and whizz for a few seconds until crumbs form. Add the buttermilk and whizz briefly just until a squidgy dough forms.
3 Scatter clumps of the dough over the fruit – don’t cover completely. Sprinkle the rest of the sugar over and bake for 40 minutes, or until the fruit is tender and the topping pale-golden.