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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| Prep Time | 10 minutes |
| Cook Time | 35 minutes |
| Servings |
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Ingredients
- 600 g cherries stalks and stones removed, or other berries
- 1 tbsp honey
- 1 tsp cinnamon
- 1 tsp grated nutmeg
- zest and juice of 1 orange
- 100 g almonds
- 200 g oats
- pinch smallof sea salt
- 75 g coconut oil or butter
- 100 g walnuts
Ingredients
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Rate this recipe!
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Instructions
- Preheat the oven to 180oC.
- 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.
- 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.
- Place the cherry mixture into a dish, then scatter the nut crumble on top.
- Bake for 25-30 minutes, until the top is slightly golden.
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Made this for my boys tonight and finley loved it! I had loads of apples and plums in the back of my fridge and it tasted lush!
Mmm I’m jealous! Glad you all enjoyed it.
This sounds so good. i lkove cherrys, thanks for sharing this recipe.
Simon
Great! Glad you like it.