2 x 425 g (14 oz) cans stoneless cherries in syrup
410 g (13½ oz) can apricot halves in juice, drained
2 tablespoons Amaretto liqueur or 2 tablespoons canned apricot juice
100 g (3½ oz) plain flour
1 teaspoon mixed spice (optional)
50 g (2 oz) butter, diced
25 g (1 oz) demerara sugar
pinch of salt
1 egg, lightly beaten
25 g (1 oz) rolled oats
ice cream or custard, to serve (optional)
Empty 1 can of cherries into a saucepan with the apricots and Amaretto or juice. Drain the second can of cherries and add the fruit to the pan. Place over a medium-low heat for 3–4 minutes, until warm.
Sift the flour and mixed spice (if using) into a bowl and rub in the butter with your fingertips until the mixture resembles breadcrumbs. Stir in the sugar and salt, then add the egg and mix briefly to form a dough.
Pour the fruit mixture into a large ovenproof dish. Arrange small mounds of the dough over the top, then sprinkle with the oats. Bake in a preheated oven, 200˚C (400˚F), Gas Mark 6, for 18–20 minutes, until bubbling and golden.
Spoon the cobbler into dishes and serve with ice cream or custard, if desired.