Cuppa Cobbler (Any Fruit)

This unique dessert with an amazing name celebrates the season's best bounty by bathing them in butter. There's a kind of sweet satisfaction in watching the quick and simple batter of milk, sugar, flour and vanilla get poured into the pan and then quickly overtaken by a slosh of hot, melted butter, which bubbles up from the bottom and settles itself heavily in pools around the fresh fruit on top. The result - crisp, chewy edges and a moist, custard-like center - puts this dessert in the camp of both a buckle and a clafoutis. It's got parts of both, but is entirely neither. Since it's so fruit-and-butter-laden, I'd probably serve this for a decadent brunch, alongside some scrambled eggs and fresh orange juice.

1 stick butter
1 cup self-rising flour
1 cup Monk Fruit Sweetener with Erythritol (Granular)
1 pinch sea salt
1 cup whole milk
1 tsp. pure vanilla extract
2 cups fresh fruit

To Serve:
whipped cream, yogurt or ice cream

Preheat the oven to 350°F (180°C/160°C fan, Gas Mark 4). Place the butter in a 9x13" baking dish and put it in the oven to melt.

Whisk the flour, sugar and salt together in large bowl. Add the milk and vanilla; whisk gently until smooth. (A couple of teeny tiny lumps are okay, but you want the batter to be as smooth as possible.)

Once the butter is melted and starting to bubble, remove the baking dish from the oven and rotate the dish to coat the bottom and sides with melted butter.

Pour the batter into the hot baking dish. Use a spatula to spread it out evenly along the pan. The butter will slop over the sides of the batter - this is a good thing. Scatter your fruit over the batter.

Bake cobbler until the center is just set and the edges are deep golden brown, 35-40 minutes. Eat hot, warm, room temperature, or cold from the fridge for breakfast the next morning. Serve with your favourite topping, but not strictly necessary.