I’ve been craving cherry pie for the last few weeks and decided to make a cherry crumble.
It’s SO much easier than making pie pastry and it’s a little lighter too.
Plus I absolutely LOVE the crumble recipe I’ve created – with cinnamon, rolled oats and coconut. YUM!
My mum and dad often come over for dinner on a Monday night.
I love how it takes the whole homework / dinner / shower time pressure off me and makes our Monday evenings more fun.
Sharing the love (and workload!) with Grandma and Poppa!
Tonight I made my mums chicken soup for dinner – the whole family love it, it’s super healthy and I can make it ahead of time – and then as a special treat, cherry coconut crumble.
2 x 300gram bags of frozen pitted cherries
¼ cup all-purpose flour
¼ cup granulated sugar
2 Tbsp fresh lemon juice (from ½ lemon)
½ tsp vanilla extract
1/2 cup plain flour
1/2 cup rolled oats
1/4 cup firmly packed brown sugar
1/3 cup desiccated coconut
1 teaspoon cinnamon
90g chopped softened butter
1) In a small bowl, stir together ¼ cup flour and ¼ cup sugar.
2) In a medium bowl, toss cherries with 2 Tbsp lemon juice and ½ tsp vanilla. Sprinkle the top with your flour/sugar mixture and stir to evenly coat cherries. Transfer cherries to a baking dish.
1) Combine all dry ingredients in a bowl
2) Rub butter through dry ingredients with fingertips until it feels like rough breadcrumbs
3) Place the crumble mixture on top of the fruit and bake in a 180 degree oven for 25 – 30 minutes or until the topping is golden brown.
Serve with ice cream, cream or even Greek Yoghurt.
A x x x x
What family traditions do you have each week?
What’s your favourite comfort dessert?9