This recipe for Apple and Blackberry Cobbler takes minimum effort and is a lovely way to round off your Sunday lunch. More recipes can be found in “Mary Berry: Foolproof Cooking by Mary Berry”, with photography by Georgia Glynn Smith (BBC Books, £25).

Apple and Blackberry Cobbler

Serves 6

You will need:

1kg cooking apples, peeled, cored and cut into 2cm dice
200g blackberries
100g demerara sugar

For the cobbler:

150g self-raising flour
50g cold butter cubed, plus extra for greasing
50g caster sugar
1 egg, beaten
4 tbsp milk
Icing sugar, for dusting

1 You will need a 20cm round ovenproof dish. Preheat the oven to 200°C/fan 180°C/gas 6/400F and grease the dish with butter.

2 Place the apples, blackberries and demerara sugar in the prepared dish and mix together.

3 To make the cobbler, measure the flour and butter into a food processor and whizz until the mixture is like breadcrumbs (or place in a mixing bowl and rub the butter into the flour with your fingertips). Add the caster sugar, egg and milkand mix again until combined. It should be like a wet scone mix.

4 Spoon blobs of the cobbler mixture over the fruit in the dish, then bake in the oven for 30–35 minutes or until golden brown on top and the fruit is
soft and bubbling.

5 Dust with icing sugar and serve warm with cream. Mary’s foolproof tip: spooning the batter over the fruit in blobs gives the desired effect when baked.

Don’t worry if there are a few gaps – the mixture will blend together a bit more once it’s cooked.