Friday 10 April 2015

Cherry, Apple and Almond Crumble

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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