| Cherry Crumble Recipe |
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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: | 12 minutes | Cooking Time: | 55 minutes (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.
| Ingredients | Imperial | Metric |
| 2 cans Cherry pie filling |
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| Granulated sugar | 4 ounces (4 oz) | 120 grams |
| Butter or cooking margarine | 4 ounces (4 oz) | 120 grams |
| Self-raising flour | 4 ounces (4 oz) | 120 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.
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Now, make the
'crumble' mixture. I've tried this with my hands, an electric blender
and a fork. I think a fork is best but the experts prefer hands! Mix the butter / margarine with the flour in a dry bowl using a fork until you have a texture like breadcrumbs. 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. If you are adding the optional ingredients of oatmeal or Corn Flakes, do it now. Mix it all in well. |
Add the sugar to the mixture and mix it all
together with the fork. This will tend to make the mixture even more
like breadcrumbs. That's your crumble mixture made and ready.
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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. |
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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! |
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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.
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