Cherry Crumble

Who can’t live without crumble??  I don’t really tend to cook an after dinner pudding but on a Sunday I make a bit of an effort and often whip up a crumble.  This one is delicious, as all of Madeleine’s recipes are.  Of course you can substitute the cherries for whatever fruit you want – apple and rhubarb is a favourite for us at the moment, using up the leftover rhubarb from our miniature veg-patch and the fallen apples I’ve been happily taking off people’s hands!  Dish up your crumble with some pistachio ice cream or banana ice cream or some cashew nut cream.

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Cherry Crumble
From 'Get the Glow' by Madeleine Shaw
Votes: 1
Rating: 5
You:
Rate this recipe!
Courses Dessert
Prep Time 10 minutes
Cook Time 35 minutes
Servings
Ingredients
Courses Dessert
Prep Time 10 minutes
Cook Time 35 minutes
Servings
Ingredients
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
  1. Preheat the oven to 180oC.
  2. Heat the cherries, honey, cinnamon, nutmeg and orange zest and juice in a small saucepan over a medium heat for about 5 minutes or until the cherries are soft.
  3. Grind the almonds, oats, salt, coconut oil and walnuts in a food processor for about 30 seconds until they are slightly ground but still crunchy.
  4. Place the cherry mixture into a dish, then scatter the nut crumble on top.
  5. Bake for 25-30 minutes, until the top is slightly golden.
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