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Cherry crumble
- Anna Glover
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Serves 4 - 6
Easy
Prep: 20 mins
Cook: 40 mins
A star rating of 4.5 out of 5.2 ratingsRate
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Crumble approaches nigh-on dessert perfection. Chill leftovers and stir through maple syrup and vanilla-spiked yogurt for a superior breakfast
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Try our recipe for cherry crumble, then try our cherry clafoutis, apple and rhubarb crumble, blackberry crumble and nectarine crumble. Now try more crumble recipes.
Cherry crumble recipe
Ingredients
Nutrition
-
500g cherries
pitted and halved
-
100g soft light brown sugar
-
½ lemon
juiced
-
2 tbsp cornflour
CRUMBLE
-
200g wholemeal or spelt flour
-
100g butter
cold and cubed
-
3 tbsp soft light brown sugar
-
25g rolled oats
-
50g whole almonds
roughly chopped
-
1 tsp ground ginger or a pinch of ground cinnamon or ground cardamon (optional)
YOGURT
- 100g Greek-style yogurt
- 2 tsp maple syrup
- 1 tsp vanilla extract
Nutrition: per serving (6)
- kcal499
- fat21.2g
- saturates10.3g
- carbs66g
- sugars36.6g
- fibre4.5g
- protein8.5g
- salt0.4g
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Method
-
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.
Now try more cherry recipes.
Authors
Anna GloverSenior food editor
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A star rating of 4.5 out of 5.2 ratings
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