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My recipe
Cherry crumble
Introduction
I make this pudding very often, it is one of my favourite. In summer I use fresh sweet cherries, in winter I take frozen or canned sour cherries. In this recipe I give the amount of defrosted (or canned) cherry without juice.
- 500-600 g pitted cherries
- 100 ml Cherry Brandy (Kirsсh)
- 1 tbsp caster sugar (to your taste)
- 50 g AP flour
- 30 g finely ground almonds (25 g rolled old-fashioned oats)
- 1 tbsp brown sugar
- 30 g butter, diced
- Soak the cherries in the brandy for 2 hours
- Preheat the oven to 200C
- Transfer the cherries into a sieve to drain the excess alcohol
- Toast the almonds or the oats on a dry pan until nice and golden
- Mix together the cherries and 2 tbsp sugar
- Brush 4 ramekins with the butter
- Divide the cherries between the ramekins
- In a food processor combine the butter, flour, almond, sugar and pulse until the mixture resembles the bread crumbs
- Top the cherries with the crumbs and put to the oven for 15 min until golden brown
- Serve with the vanilla cream or ice-cream
Thoughts and Ideas
The cherries release a lot of juice while cooking, so, if you wish, you can add 1tsp of corn starch of ground almonds to it.
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