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Cherry and almond crumble

This super easy cherry and almond crumble is an excellent dessert all year round. In the winter, I make it with frozen cherries and orange and add a cinnamon stick  & a spoonful of Amaretto to the compote, then serve it with custard. In the summer, I make it with lemon and serve it with vanilla ice-cream or crème fraîche. You can transform the dish into dairy-free by using vegetable spread, and gluten-free by using appropriate rolled oats.
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Resting Time 4 hours
Total Time 45 minutes
Servings: 4 people
Cuisine: British
Calories: 1234
Ingredients Method

Ingredients
  

  • 250 g cherries
  • 25 g vanilla sugar
  • 1 tsp cornflour
  • The juice of half a lemon or orange
  • 50 g rolled oats gluten-free
  • 50 g soft butter or spread cut into cubes
  • 2 Tbsp muscovado sugar
  • 3 Tbsp ground almond
  • ½ tsp cinnamon powder
  • 2 Tbsp almond flakes

Method
 

  1. Rinse, stalk and stone the cherries, then put them in a pan. Add 5 Tbsps of water and the vanilla sugar. Bring to the boil, then gently simmer for 5 minutes until the sugar dissolves.
  2. Mix the cornflour with a spoonful of the cooking juice until you get a paste, then stir it into the cherries. When the syrup starts to thicken (but not too thick), turn off the heat, add the lemon juice and transfer the cherries and the sauce to an oven-proof dish.
  3. In a food processor, blitz the oats until you get a coarse mixture. Add the butter and whiz until you get a mixture resembling breadcrumbs. Mix in the sugar and ground almonds. Scatter the mixture over the cherries, covering well. Sprinkle the almond flakes on top.
  4. Bake for 25-30 minutes, until the crumble is golden and the cherries are bubbling around the edge.
  5. Serve warm with double cream, custard, crème fraîche, yoghurt or vanilla ice-cream.