Cherry Crumble
Cook Time 1 hour 30 minutes
Servings 4-6
Ingredients
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
Method
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.