Crumble is a very popular, easy to make and comforting British pudding. Whenever we go to the countryside to visit my mother-in-law, this lovely pudding is available to satisfy and comfort us. It is made mostly with apples/rhubarb or pears. I have added a little bit of Turkish twist to this dish by including cherries, almond flour and flakes in it. If you have it in the summer enjoy it with vanilla ice cream on top, in the winter with warm custard. —Saboush
frozen cherries, pitted
butter, chilled and chopped into small cubes
brown muscavado sugar
custard or vanilla ice cream for topping
blanched almond flakes
In This Recipe
Put the frozen cherries in a heavy-bottomed pan, and add the sugar in. Bring to a boil in medium heat. In the meantime dissolve the arrowroot powder in cold water making sure there are no lumps.
Simmer the cherries for five minutes. Add the dissolved arrowroot powder, stir and simmer further 5 minutes. The arrowroot should give the cherry filling a thicker consistency whilst keeping the lovely red colour clear as opposed to making it cloudy. Turn off the heat and put the cherry filling in a 9.5-inch square ovenproof dish.
Preheat the oven to 350 F/ 180 C fan.
To make the crumble, rub the flour and chilled butter cubes together with your fingers until you have a soft, crumbly topping.
Now add the brown muscovado sugar and almond flour, mix together with your hands. You should have a crumbly mixture with sand-like feeling.
Scatter the crumble mixture over the cherry filling evenly, and then the almond flakes. Bake for 30 mins or until it is golden brown on top.