cherry crumble

Cherries have but a short midsummer season but this recipe brings out their best.

The amaretti biscuits add an extra crunch to the crumble and their almond flavour is complemented

by the Amaretto liqueur (if you decide to add it)

 

Ingredients

 

Filling

amaretto500g stoned cherries
75 – 100g sugar (to taste)
1 tbsp Amaretto di Soronno (optional)

Topping

24 small amaretti biscuits
110g plain flour
75g diced cold butter
40g castor sugar

 

Method

 

Preheat oven to 200°C (180°C fan)

Put cherries in shalloow ovenproof dish and sprinkle with 75–100g sugar (depending on the sweetness of your tooth). Place in oven for 10-15 mins.

Whilst the cherries are baking, make the topping, Rub the butter into the flour and then stir in the castor sugar. Crush the amaretto biscuits and add them to the mixture.

Remove the cherries from the oven. This stage is optional, but you can stir in the di Soronno (an Italian almond liqueur) to the cherries, if you have any.

Add the crumble mixture over the cherries. Return to the oven and bake for a further 25 – 30 mins.

Serve

Hot, with vanilla ice cream or cold with cream or custard.

 

 

 

 

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