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My recipe

Cherry crumble

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.

Cherry crumble

  • 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

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.