Gooseberry and elderflower cobbler

Method

1. Heat the oven to 170°C fan/gas 5. Put the flour in a large bowl with a pinch of salt, then use your fingers to rub the butter into it until the mixture resembles fine breadcrumbs. Stir in 50g of the sugar and the oats, then add 4-5 tbsp ice-cold water and bring the mixture together into a dough.
2. Put the gooseberries in the baking dish, then sprinkle with the remaining sugar, 2 tbsp elderflower cordial and a pinch of salt. Shape the dough into around 9 balls, flatten each one slightly, then sit them on top of the fruit, leaving a little space between each. Bake for 30-35 minutes until the topping is golden brown.
3. Brush the cobbler tops with the remaining 1 tsp elderflower cordial, then return to the oven for a final few minutes to make them shine. Serve with ice cream (if you like).