Preheat the oven to 190c (170 fan/ Gas 4/ 375F) and lightly butter a 1.5-2 litre pie dish.
Bake the blackberries. Place the blackberries, light brown sugar, plain flour and juice of half a lemon into the prepared baking dish. Give it a mix then bake in the oven for 10 minutes.
800 g Blackberries, ½ Lemon, 40 g Light Brown Sugar, 2 tablespoon Plain Flour
Make the cobbler topping by placing the self-raising flour, ground almonds, caster sugar, and salt into a large mixing bowl. Rub in the cold cubed butter until you get a breadcrumb consistency. Stir in the milk and vanilla extract and bring the dough together with your hands. If it's a little sticky add a bit more flour until the dough is smooth.
100 g Self Raising Flour, 50 g Ground Almonds, 50 g Caster Sugar, ¼ teaspoon Salt, 100 g Butter, 2 tablespoon Milk, 1 teaspoon Vanilla Extract
Top with the cobbler dough. Take the blackberries out of the oven and place spoonfuls of the cobbler on top of the blackberries.
Bake for 30 - 35 minutes until the cobbles are golden brown and the fruit is bubbling.