Mirabelle and Cinnamon Oat Slices

From Cherrapeño

Adapted from Delia Smith

8oz mirabelles, cut in half, stone removed
½ teaspoon ground cinnamon
2½ oz oats
2½ oz plain wholemeal flour
2½ oz plain flour (you can use all wholemeal flour)
½ teaspoon salt
4 oz unsalted butter
2 oz light soft brown sugar

Pre-heat the oven to gas mark 6, 400°F (200°C).

Line a tin (I used an 8" round cake tin) with baking parchment.

Cut the mirabelles in half and remove the stones, place in a bowl and toss with the cinnamon.

Mix the flours and porridge oats together with the salt in a mixing bowl, then melt the butter and sugar in a small saucepan over a fairly gentle heat, stirring until the butter has melted.

Mix the melted butter/sugar into the oat mixture, starting with a wooden spoon but finishing off with your hands so you end up with a lump of dough. Now halve the dough and press one half of the mixture into the baking tin, pressing down firmly.

Scatter the mirabelles evenly over the surface, then top with the remaining oat mixture, again pressing down firmly.

Now place the tin on the centre shelf of the oven and bake for 20-30 minutes, or a bit longer if you like the top really crispy. Remove tin from oven and allow to cool in the tin if serving cold, or serve straight away, hot with a big dollop of cream.