The Daily Telegraph - Telegraph Magazine


3 5 MINS


Look out for ripe fruit for this. Cherries have such a short season, so get them while you can, or use defrosted frozen ones. I’ve also been making this over the summer with raspberrie­s and blueberrie­s.


For the crumbles

— 500g mixture of strawberri­es and cherries — 1 tbsp lemon juice — 120g oats

— 120g ground almonds — 40g buckwheat or quinoa flakes, or more oats — 60g coconut sugar or sugar

— 150g unsalted butter — 20g flaked almonds

To serve

— 6 dollops of clotted or whipped cream, or scoops of vanilla ice cream

Preheat the oven to 180C / 160C fan/gas mark 4. Halve the strawberri­es, quarter if large, and mix with the cherries and lemon juice in a 28cm round baking dish or six ramekins.

Mix the oats, ground almonds, flakes, sugar and half a teaspoon of sea salt in a medium bowl. Rub in the butter with your fingertips. Pile the crumble on top of the fruit and scatter over the flaked almonds.

Bake the large crumble for 20-25 minutes (keep an eye on it after 20 so the flaked almonds don’t catch) or the mini crumbles for 15 minutes (checking after 13), until golden and bubbling.

Allow to cool a little on a wire rack then serve with clotted or whipped cream, or ice cream.

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