This is such a simple and quick dessert, and I'm convinced anyone would like it. It's so comforting, and served with ice cream or custard, a complete treat. A few additional pros to this recipe are:
- It's gluten free
- Can be altered to suit vegans
- It can be made in 40 minutes, with just 10 minutes of hands on time
If the top two items on the list are of importance to you, ensure that your oats are gluten free (which most stores carry these days), and make sure to swap the butter with a vegan butter of your preference.
Ingredients
Crumble 150gr gluten free oats
100gr almond flour
50gr brown sugar
1 tspn cinnamon
50gr flaked almonds (plus some extra)
100gr salted butter 1 tspn vanilla essence
1/2 tspn almond essence (optional)
Filling
480gr frozen and pitted cherries
2.5 tbsp cornflour
5 tbsp lemon juice
Zest of 1 small lemon
50gr white sugar
Method
1. Preheat the oven to 180 degrees celsius.
2. In a small bowl, add the gluten free oats, almond flour, brown sugar, cinnamon, and flaked almonds.
3. Add the butter, vanilla essence, and almond essence. Using your hands, combine the butter is evenly distributed, and the mixture resembles wet sand. Set aside.
4. In a pie dish, pour out the frozen cherries. (This will save on washing up!)
5. Sprinkle the cornflour and sugar on top, and toss until evenly coated. Add the lemon juice and lemon zest, and toss once again.
6. Ensure that the cherries are evenly distributed in the dish. Start sprinkling the crumble mixture on top evenly. Once you're happy with the crumble top, sprinkle some flaked almonds on top.
7. Bake in a preheated oven for 30 minutes, or until golden brown. Serve warm with ice cream or custard.
Recreating this recipe? Tag me on instagram @juliawgr!
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