Pick-your-own crumble cobbler

Serves 4-6

For the filling
800g summer berries (I used a mixture of raspberries, loganberries and redcurrants)
2-3 tbsp demerara sugar (depending on the sweetness of your fruit)
Zest and juice of an unwaxed lemon

For the streusel topping
80g demerara sugar
25g cold butter (or vegan margarine)
30g oats
30g hazelnuts or pecans, chopped

For the cobbler
150g plain or spelt flour
1 tsp baking powder
100g demerara sugar
75g cold butter (or vegan margarine), cubed
1 egg, beaten, or 1 tbsp ground flax mixed with 3 tbsp water
4 tbsp any milk

Make the streusel topping: in a food processor, roughly blitz together the sugar, butter, oats and nuts, until the mixture is slightly chopped but still a little chunky. Tip into a small bowl and put back in the fridge while you make the cobbler.

Add the flour, baking powder, sugar and butter into the same food processor that you made the topping in, and blitz until the mixture resembles breadcrumbs. Add the egg and milk and blitz again until it becomes a thick batter, then dollop tablespoons of the cobbler mix over the berries.

Remove the streusel topping from the fridge and sprinkle over the top. Bake for 25-30 minutes, or until golden brown on top and the fruit is bubbling.