Categories: October

Ingredients

• 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 or wholemilk natural yogurt

Directions

1. Preheat the oven to 200˚C/fan 180˚C/gas 6. Pile the pears and blackberries into an ovenproof dish about 26 × 18cm. Sprinkle over 50g sugar, the cinnamon and the cornflour. Gently stir together to mix.

2. Put the flour into a food processor, add the butter and 100g sugar, and whizz for a few seconds until crumbs form. Add the buttermilk and whizz briefly 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. Serve hot with cream.

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