Cherry crumble
Crumble approaches nigh-on dessert perfection. Chill leftovers and stir through maple syrup and vanilla-spiked yogurt for a superior breakfast
- Preparation:
- Cooking:
- Total:
- Serves: 6 persons
Ingredients
- 500g cherries , pitted and halved
- 100g soft light brown sugar
- ½lemon , juiced
- 2tbsp cornflour
- 200g wholemeal or spelt flour
- 100g butter , cold and cubed
- 3tbsp soft light brown sugar
- 25g rolled oats
- 50g whole almonds , roughly chopped
- 1tsp ground ginger or a pinch of ground cinnamon or ground cardamon (optional)
- 100g Greek-style yogurt
- 2tsp maple syrup
- 1tsp vanilla extract
Instructions
Step 1
Heat the oven to 200C/180C fan/gas 6. Tip the cherries, sugar, lemon and cornflour in a baking dish (about 25cm x 20cm), and mix well.Step 2
Rub the flour and butter together in a bowl with your fingertips until it looks like breadcrumbs. Stir in the sugar, oats, nuts, and spice if you like, and pour over the top of the cherries.Step 3
Bake for 40 mins until golden topped and the fruit is soft and bubbling around the edges. Serve hot with ice cream or custard, then cool and chill overnight. Mix the yogurt ingredients together and serve with the cold crumble for breakfast.