Preheat the oven to 180C.

In a large mixing bowl, add the blackberries, sugar, cornflour, and the juice of a lemon. Mix it well then tip it into a suitable oven dish.

Leave it to stand for 20 minutes for the blackberries to macerate so the sugar dissolves and the berries release their juices.

Meanwhile make the cobble topping, in a mixing bowl add the plain flour, sugar, baking powder and cinnamon. Mix it well to combine.

Add in the butter, then use your fingers to rub it together until it resembles fine breadcrumbs.

Pour in the milk and use a wooden spoon to beat it until you have a smooth mixture.

Dollop equal sized spoonful’s over the blackberries to resemble cobbled stones, leaving gaps in between. Sprinkle over the demerara sugar.

Bake it for 30 minutes until the filling is bubbly and the biscuits are golden brown.

Leave it to stand for at least 15 minutes before dishing up. Best served with custard or ice cream.