Cherry Crumble

Cook time 1 hour 30 minutes
Servings 4-6


500g Morello pitted cherries, drained

3 Granny Smith apples peeled, cored and cubed in 2cm pieces

1 tsp cornflour

½ cup caster sugar

1 tsp lemon zest

2 tbsp lemon juice

1 tsp vanilla bean paste

Ice cream, to serve

For the crumble

100g butter, cold and cubed

½ cup plain flour

1 cup rolled oats

½ cup light brown sugar

1 tsp salt

Cherry Crumble


Preheat oven to 180C.

Mix cherries, apple, caster sugar, vanilla, cornflour, lemon juice and zest together in a 24cm oven-safe baking dish. Allow to sit for 15 minutes to release some of the juices from the fruit while you make the crumble.

Place flour, salt, sugar and oats in a large bowl and mix together. Using the tips of your fingers to mix in the butter to form a crumble. Place in the fridge until ready to use.

Place the baking dish on a tray and top the fruit with crumble. Bake in the oven for 45-60 minutes or until fruit juices are bubbling and the crumble is golden.

Allow to sit for 15-20 minutes, then serve warm with vanilla bean ice cream.