I had some apricots and buttermilk in the fridge (both past their best), and found this recipe to use them up in a tasty way.
It's a sort of cross between a cake and a pudding, with a sponge bottom, fruity middle (you could use any soft fruit here, I imagine) and a sweet oaty topping.
First you cream the butter, sugar and egg, then add the flour, baking powder and buttermilk. Spread into a lined pan (I used a square Pyrex dish lined with a strip of baking paper) then top with chopped fruit.
Combine the topping ingredients in a bowl and spoon over the top of the fruit.
Bake at 200 C for 45 min (test with skewer) and cool before serving. Goes well with custard, especially if you find cooked apricot a bit tart. I think some cooked apple would be nice in the winter.
Ingredients: 100 g caster sugar 1 egg 60 g butter (soft) 160 g flour 1 tsp baking powder 50 ml buttermilk 300 g chopped apricots or other fruit topping 100 ml buttermilk 50 g rolled oats 50 g ground almonds or walnuts 80 g brown sugar pinch of cinnamon