Sour cherry and almond crumble
This sour cherry and almond crumble is delicious all year round, although I like making it during advent because the spices smell very Christmassy. This recipe can very easily be vegan (just use plant-based spread), and for a gluten-free version use appropriate oat and flour.
Ingredients
Method
- Preheat the oven to 180°C.
- Spread the sour cherries in a baking dish, including their liquid. If you’re using fresh fruits, add half a cup of cherry juice to it. Scatter the almonds on top.
- In a bowl, rub the butter/spread with the flour, oats, sugar & cinnamon until you get lumpy, sticky crumble. Add more butter/margarine if it feels too dry.
- Cover the fruits with the crumble, slightly pressing it down with the base of a spoon.
- Bake for about 20-25 minutes until golden.
- Serve warm.