Blackberry crisp

Serves 4-6

Serve straight from the dish, accompanied by a jug of cold double cream (Lisa Barber)

This lovely, simple dessert is like a crumble but with a softer, more buttery topping. It takes no more than five minutes to make.

5 punnets of blackberries
100g/31/2oz caster sugar
The juice and zest of one orange

For the topping

120g/4oz soft brown sugar
140g/41/2oz plain flour
120g/4oz unsalted butter, chilled

Preheat the oven to 180C/350F/Gas4. Scatter the berries into an oven-proof serving dish, large enough to hold them comfortably. Sprinkle the sugar casually over the top, along with the orange zest. Pour over the orange juice – but do not bother to stir anything in evenly.

For the topping, place the sugar and flour into a bowl and toss lightly with your fingertips. Grate the butter into the bowl and work the whole lot together, again using your fingers, until it is the texture of course sand.

Scatter the topping fairly evenly over the berries and place on the middle shelf of the oven. Cook uncovered for 20-25 minutes or until the topping is golden brown.

Remove from the oven and allow to cool slightly – it is also very good at room temperature. Serve straight from the dish, accompanied by a jug of cold double cream.