1. Cook apples in a pot on medium heat with 2 tbsp of water, until soft
2. Remove 250g and liquidise for your baby. This purée can be frozen for up to nine months.
3. Stir sugar and cinnamon into the leftover apples for the cobbler
4. Cream the butter and sugar with a beater until light and fluffy
5. Add the ground almonds, then add the eggs one at a time (waiting until each egg has been incorporated)
6. Fill a ceramic baking dish half way up with the rest of the cooked apple, then spoon the almond cream on top of the fruit (it will spread out during the cooking)
7. Bake at 180ºC for approximately 40 minutes
8. Serve with custard or a scoop of vanilla ice cream.
