Cherry crumble

Cherry crumble
© Provided by House & Garden

By Caroline Barty, House & Garden

Caroline Barty's cherry crumble recipe using shop-bought cupboard staples make a deliciously simple dessert.

Serving: 6


  • 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


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.

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item United Kingdom: Cherry crumble
Cherry crumble
Caroline Barty's cherry crumble recipe using shop-bought cupboard staples make a deliciously simple dessert. United Kingdom
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