Apple & Date Cobblers

SERVES 4–6

10g / ¾ tbsp butter, softened, for greasing

1 Braeburn apple

1 Bramley apple

3 Medjool dates, pitted and finely chopped

pinch of ground nutmeg

double (heavy) cream, clotted cream or yoghurt, to serve

TOPPING

100g / ¾ cup plain (all-purpose) flour

¼ tsp sea salt

40g / scant ¼ cup coconut sugar, sifted

pinch of ground cinnamon

70g / scant ⅓ cup butter, softened

20g / scant ¼ cup porridge oats

Preheat the oven to 200°C / 400°F / gas mark 6.

Using your fingers, lightly grease the base and sides of 4 x 200ml / ¾ cup ovenproof dishes or ramekins with the softened butter.

Core the apples, then chop into small pieces and add to a large mixing bowl. Add the dates, along with a good pinch of nutmeg. Toss to combine well and divide between the prepared oven dishes.

For the topping, add the flour, salt, sugar, cinnamon and butter to a food processor and briefly pulse until the mixture goes slightly past the crumb stage and into chunky lumps. Fold through the oats, then divide between the dishes on top of the fruit. (The cobbler topping is meant to be lumpier than a crumble topping.)

Bake for 50 minutes until golden and bubbling a little around the edges.

Remove from the oven and let sit for 5 minutes, then serve with cream or yoghurt.