Plum & Blackberry Cobbler

SERVES 4

INGREDIENTS

FOR THE FILLING:

300g (2 cups) blackberries

10 medium sized plums, halved

2 tablespoons maple syrup

¼ teaspoon ground cardamom

½ teaspoon ground cinnamon

1 tablespoon lemon juice

FOR THE TOPPING:

100g (1 cup) walnuts

½ cup (60g) sunflower seeds, toasted

150g (1 cup) medjool dates, pitted and halved

Pinch of sea salt

OPTIONAL CASHEW CREAM:

150g (1 cup) cashews, soaked for 2 hrs or more

1.5 Tbsp maple syrup

1 tsp minced ginger

2 tsp lemon juice

Juice of ½ an orange

4-6 Tbsp water

Seeds from ½ a vanilla pod

METHOD

Add the halved plums and blackberries to a saucepan along with all the filling ingredients. Add a dash of water and simmer for 5-7 minutes on a low heat until the fruit is nice and soft. Remove to a small baking dish.

Meanwhile, prepare the topping by adding the walnuts, sunflower seeds and sea salt to a food processor. Pulse to form a crumb-like texture. Then add the date halves a few at a time. The mixture should still be crumb-like but slightly sticky. Sprinkle the topping over the fruit in the baking dish.

To prepare the cashew cream, add all the ingredients to a high -speed blender, or use a hand blender and jug, which is easier for small quantities, and whizz until smooth.

Serve in bowls with cashew creamed poured deliciously on top!