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.

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Prep Time 10

Cook Time 20

Resting Time 4

Total Time 30

Servings: 4 people

Cuisine: British

Calories: 1234

Ingredients Method

Ingredients

1 pack about 400g sour cherries, defrosted
1 tsp cinnamon powder
3 Tbsp muscovado sugar
1 tsp vanilla extract
1 handful walnut kernels
For the crumble:
1 cup oats
1 cup flour
50 g soft butter or dairy-free spread approx.
1 tsp cinnamon
2 Tbsp muscovado sugar

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.