Pear & almond cobbler

Cobblers are similar to crumbles, but the fruit is covered with a crispy dumpling-like topping, making them the ultimate comfort heaven.

Serves 4 PREP: 20 mins COOK: about 40 mins

900g ripe pears, peeled, cored and cut into chunks Zest and juice of ½ lemon 75g light soft brown sugar FOR THE TOPPING 225g self-raising flour 2tsp baking powder 75g butter, diced, plus extra for greasing 75g caster sugar 1 medium egg, beaten 100ml buttermilk 1tbsp demerara sugar Small handful of flaked almonds 1 Preheat the oven to 190°C/170°C fan/gas 5. Put pears into a pan with a splash of water, the lemon zest and juice, and the brown sugar. Cook over a medium heat for 5 mins, until just softened. Transfer to a lightly buttered ovenproof dish about 1 litre in volume.

2 Put the flour, baking powder and butter into a food processor and whizz until mixture resembles breadcrumbs. Stir in caster sugar. Transfer to a bowl.

3 Make a well in the centre of the mixture and add the egg and most of the buttermilk. Mix to form a soft, sticky dough, adding more of the buttermilk, if necessary.

4 Dollop tablespoons of the mixture on top of the pears, spacing slightly apart. Sprinkle with the demerara sugar and flaked almonds. Bake for 30-35 mins, until golden and bubbling. Serve with cream or custard, if you like.