A yummy crumble, great for family Sunday lunchs.
For the fruit filling:
2 large roughly chopped cooking apples
1 tin of drained cherrys or 2 cups of fresh destoned cherrys
About 1 cup of sugar
Heat all the ingredients in a pan on a low heat until soft. Add more or less sugar depending on the sweetness of your fruit.
Put into a deep serving dish ready to top with your crumble.
For the crumble topping:
120g of plain flour
85g of butter, cut into cubes
4 tbsp of caster sugar
5 tbsp of ground almonds
3 tbsp cold water
Combine all the ingredients in a blender or by hand and then flake over the top of the fruit filling. Cook at 180oc for 30-40 minutes or until golden brown. Serve with lashings of custard or cream.
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