One of the beauty of cobblers is that you can use almost any type of fruit depending on what's languishing in the fruit bowl.  Last night it was apple and blueberry freshened up with plenty of orange zest, juice and cinnamon.  In England we always referred to these desserts as crumbles and never use oatmeal.  I do love the addition of oatmeal which gives it a more crunchy and substantial topping.  Make sure you serve this with vanilla ice cream or plenty of whipped cream sprinkled with cinnamon. Leftovers, if there are any, make a lovely breakfast treat.

Apple and Blueberry Cobbler with Cinnamon Spiced Whipped Cream.

6 large apples, peeled, cored and sliced

1 packet of blueberries, fresh or frozen

Zest and juice of an orange

1 heaped teaspoon of brown sugar

1 teaspoon of ground cinnamon

For the topping.

1 cup of all purpose flour

1 cup of oatmeal

1 teaspoon of ground cinnamon

6 tablespoons of unsalted butter

Pinch of salt

2 tablespoons of brown sugar

Cinnamon Spiced Whipped Cream.

6 oz heavy cream

1 tablespoon of confectioner's sugar

1 teaspoon of vanilla extract

1/2 teaspoon of ground cinnamon.

Heat the oven to 375 F

In a bowl combine the apples, blueberries, orange zest, juice, sugar and cinnamon and toss together.

In another bowl combine the flour, salt, oatmeal, cinnamon and sugar.

Cut the butter into small pieces and rub into the flour mixture until the butter is about the size of peas.

Pour the fruit into an ovenproof dish, scatter the crumble topping over.  Place on a large baking tray (you don't want the juices spilling in your oven) and bake for approximately 45 minutes or until the fruit  juices are bubbling up around the edges of the dish and the topping is golden brown.

Remove from the oven and allow to cool for 10 minutes or so before serving.

To make the cinnamon spiced cream, combine the ingredients in a bowl of an electric mixer and whip until the cream is just turning thick.