Preheat the oven to 180°C fan. Grease a deep pie dish (or other ovenproof dish) with butter.

First make the biscuit cobbler topping. In a large wide mixing bowl, mix together the flour, cornflour, salt and sugar. Add the chilled butter, rubbing it into the dry ingredients using your fingertips until the mixture resembles breadcrumbs. Set aside, refrigerate.

For the filling – in a mixing bowl place the 30g flour, 75g sugar and nutmeg. Add the egg and use a wooden spoon, stirring vigorously to combine the ingredients to a smooth batter.

Stir in the peach slices until coated with batter. Lastly fold in the blackberries then transfer the fruit filling into a pie dish.

Using your hand, create small “dough balls” and drop them randomly over the top of the fruit, leaving gaps between them.

Bake in the preheated oven for 30-35 minutes or until the crust turns golden in colour and the filling starts to bubble up through the gaps. Once baked, remove from the oven and set aside for 2-3 minutes to cool slightly.

Serve hot with freshly whipped cream, ice-cream or custard.