Cook UK

 

Custom Search
   
This site uses cookies. Learn more

SOUPS

BEEF PORK LAMB POULTRY FISH EGGS PIES & CAKES VEGETARIAN ETHNIC   SUBMIT YOUR RECIPE HERE

KIDS

SLOW COOKER JAMS BARBECUE     GAZPACHO PAELLA TAPAS   VIDEO RECIPES LATEST MEMBER RECIPES  
Cherry Crumble
Recipe
Diablo Sandwich Toaster Recipes
Baby Meal Recipes
Freezers and Freezing
Mrs Beeton Recipes
Cooking Dictionary
Cooking Techniques
Eating in Warwickshire
Contact Us



 

 

 
 Cherry Crumble Recipe


This is one of the simplest recipes ever! Only four ingredients and less than 15 minutes preparation time! At the end you will have a delicious but very simple cherry crumble which will serve four people.

A lot depends on the size of your casserole dish. The basic idea is that the cherries occupy about, one half of the casserole dish. It's no problem though if they occupy less than half of the dish.

KEY POINTS

 Preparation Time:    Cooking Time:   (incl 15 cooling)
 How Difficult  Medium  Freeze?   No
 Servings

 4 portions


INGREDIENTS
The ingredients below will make a medium sized cherry crumble, enough for four people.

Picture of the ingredients for the Cherry Crumble Recipe.

Ingredients Imperial Metric
2 cans Cherry pie filling 

-

-

Granulated sugar 6 ounces (6 oz) 180 grams
Butter or cooking margarine 4 ounces (4 oz) 120 grams
Self-raising flour 5 ounces (5 oz) 150 grams

COOKING EQUIPMENT
1 Medium-sized oven-proof dish
Scales
Fork

Notes for the Cook!
Do not use 'spreading' margarine, it is too moist. Use a 'cooking' margarine such as Stork or use butter.

The cherry pie filling often overflows a bit round the edges of the dish during cooking. It's advisable to put out some aluminium foil below the dish to catch the drips - baked on cherry pie filling is terrible to clean from your oven. 

There is one 'trick' described at the end to make the crumble surface look really brown and nice, but please do keep an eye on the timing. A brown crumbly topping looks absolutely delicious, but a black and burnt top is not so good.

Method
Turn your oven on now so that it's pre-heated ready to cook later on! Heat settings are 180C / 350F / Gas Mark 5.
  
The crumble mixture for cherry crumble.

Mix the butter / margarine and flour in a bowl. A fork is best for mixing but you can also use your hands or a food processor.

The mixture should have a texture similar to breadcrumbs when it is mixed well. It's not important that every single bit is like breadcrumbs, but try and get most of it like that. This will take about three minutes with a fork or hands, much shorter in a food processor.

Add the sugar to the mixture and mix it all together with the fork. This will make the mixture even more like breadcrumbs.
 
cherry pie filling Pour up to two cans of the cherry pie mixture into the oven-proof dish. 

Exactly how much will depend on the size of your dish. Do not fill more than half the dish with the cherry pie mix.


 
Now, evenly spread the 'crumble' mixture over the cherries (see picture on the right).

Put this into the middle of your pre-heated oven at 180C / 350F / Gas Mark 5 for around 40 minutes cooking time.

Picture of the cherry crumble uncooked.

 
Picture of the Cherry Crumble after it has been cooked. One trick you can use now is to put the cooked cherry crumble under a hot grill for about 30 to 45 seconds to 'brown' the crumble topping. 

Keep a good eye on it though because 30 seconds too much can result in a very black crumble topping! 

 
When the cherry crumble is cooked, leave it to cool for at least 15 minutes.

Beware, cherry crumble can stay really hot for an hour or so.

Serve hot or cold with ice cream, cream or custard.

If there is any cherry crumble left over, cover the dish with tin foil and it will keep in the fridge for a couple of days. 


CAKE INDEX PAGE


Cookuk Home Page

Useful Links

Privacy Statement


Copyright 2006 - 17 David Marks All rights reserved.