The entire family loves apple crumble, especially if it’s served with vanilla ice cream!
Cherries aren’t in season yet so I’ve used a tin but fresh stoned cherries are lovely in this crumble.
I pop the apples in the oven to stop them browning as I often make this earlier in the day, the crumble on top also helps to seal the fruit and stop discolouring.
I always make at least double the quantity of crumble topping as it freezes so well, bagged in ziplock labelled bags this then gives me an easy pudding another night!
This recipe works well with gluten free plain flour too and it also freezes well.
1kg apples, peeled, cored and chopped
1x415g tin of stoned cherries, drained
10g caster sugar
200g plain flour
60g caster sugar
Preheat the oven to 180 degrees Centigrade.
Butter an 18x22cm oven proof dish.
Fill with the chopped apple, sprinkle with 10g sugar and 25g cubed butter.
Pop in the oven while you make the crumble.
In a large bowl, measure the flour and add the cubed butter.
Rub the butter and flour in until you have fine bread crumbs.
Stir the sugar into the crumble topping.
Remove the apples from the oven, stir in the cherries.
Top with the crumble and bake for 30-45 mins.
Serve warm with cream or ice cream.