Cherry Bakewell Crumble
This cherry bakewell crumble combines a sweet cherry & vanilla filling with a crunchy almond crumble topping. It's proper tasty!
Servings: 6 People
Equipment
- 10" Round Ovenproof Dish
- Large Sauceapan
- Microplane/Grater
- Mixing Bowl
Ingredients
Almond Crumble
- 140 g Plain Flour
- 50 g Ground Almonds
- A Pinch Of Sea Salt
- 150 g Unsalted Butter (Chilled & Diced)
- 80 g Porridge Oats
- 80 g Demerara Sugar
- 70 g Light Brown Sugar
- 50 g Flaked Almonds
Cherry Filling
- 1.2 kg Cherries (See Notes)
- 130 g Caster Sugar
- ¼ tsp Sea Salt
- 1 tsp Vanilla Paste
- Zest Of 1 Lemon
- 1 tbsp Lemon Juice
- 25 g Cornflour
- 40 g Unsalted Butter (Plus Extra For Greasing The Dish)
Instructions
Almond Crumble
- Place the plain flour, ground almonds & salt into a mixing bowl, add in the butter then rub in with your hands, until the mix resembles coarse breadcrumbs.
- Next, stir in the oats, both sugars & flaked almonds then squeeze the mix together to form small clumps.If the pieces are too big, break them up with your fingers.
- Place the crumble mix into the fridge & leave to chill whilst you make the filling.
Cherry Filling
- Preheat an oven to 180°c/160°c fan (356°f/320°f).
- Grease the inside of a round 10" ovenproof dish with butter then set aside.
- Place 800 grams of the cherries into a large saucepan, along with the sugar, salt, vanilla and the lemon zest & juice. Set the pan over a medium-low heat & cook gently until the sugar has dissolved & the fruit is soft. This will take 5-10 minutes. Make sure to stir the fruit regularly!
- Increase the heat to medium & bring the fruit to a simmer. In the meantime, place the cornflour into a small bowl & mix in 2 tbsp of cold water, to form a thin, smooth paste.
- Next, stir the cornflour into the fruit & cook out for a minute or two, until thick. Take the pan off the heat & add in the remaining cherries & the butter then stir, to melt & combine.
- Transfer the filling into the greased dish then sprinkle the chilled crumble topping over the top, so that the cherries are completely covered.
- Bake the crumble in the preheated oven for 25-30 minutes, until the topping is crisp & golden and the filling is bubbling.I'd recommend cooking the crumble on a baking tray, just in case any juices bubble over!
- Once baked, spoon the crumble into bowls then serve with scoops of vanilla ice cream or a generous amount of hot vanilla custard.
Notes
1. Cooking In An Aga - Cook the cherries on the simmering plate then move over to the boiling plate when you add in the cornflour. Bake the crumble in the baking oven, on the bottom set of runners.
2. Cherries - This crumble can be made with fresh or frozen cherries! If you're using frozen, make sure to defrost them fully before weighing & cooking. If you're using fresh, make sure to remove the stones before cooking.
3. Making In Advance – Both the crumble filling & topping can be made in advance & stored separately in the fridge for up to 3 days (or in the freezer for several months). If you’re cooking the crumble straight from the fridge, add a couple of minutes to the cooking time.
4. Storage – Any leftover crumble should be stored in the fridge & eaten within a couple of days.
5. Reheating – Leftover crumble can be reheated in a microwave (for a minute or so) or in a 180°c/356°f oven. If the crumble starts to brown too much in the oven, cover it loosely with foil.