Sour cherry and walnut crumble
This sour cherry and walnut crumble is delicious all year round, but particularly during the winter. The recipe can very easily be vegan – just use plant-based margarine and serve it with plant-based custard, cream or yogurt. For a gluten-free version use appropriate oats 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, then add half a cup of cherry juice to it. Add the vanilla essence, then scatter the sugar and walnuts on top and dust with cinnamon.
- 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.