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| © Provided by House & Garden |
Caroline Barty's cherry crumble recipe using shop-bought cupboard staples make a deliciously simple dessert.
Serving: 6
Ingredients
- 800g cherries, stoned (or 2 x 480g bags frozen cherries, defrosted)
- 90g golden caster sugar
- 2 tablespoons cornflour
- ¼-½ teaspoon almond extract (to taste)
- 225g ready-made crumble topping or mix 310g nutty granola (I like Udi's gluten-free Almond Vanilla Flavour Granola)
- 4 amaretti biscuits, crumbled
Read More: Vegan mushroom risotto
Method
Step 1
1 Heat the oven to 190°C/fan oven 170°C/mark 5. Place the cherries in a mixing bowl and stir in the caster sugar, cornflour and almond extract. Spoon into a wide gratin dish. If you pile the cherries too deep, they won't cook.Step 2
Mix together the crumble topping, granola and crushed amaretti, and spread evenly over the cherries. Bake in the oven for 40-45 minutes, covering the dish with aluminium foil if it is starting to brown too much, until golden brown.See more at House & Garden
