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.

500g pears, peeled, cored and cut into wedges

400g blackberries

200g golden caster sugar

1/2 tsp cinnamon

1 tbsp cornflour

175g self-raising flour

75g chilled unsalted butter, cubed

125ml buttermilk

 

 

 

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.

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Try another autumn pudding, poached cinnamon plums.

Why not serve this after a roast? Try our pork belly recipe.