Sunday 22 October 2017

Indy Power: Cherries to make you crumble

 

Cherry Crumble Pie
Cherry Crumble Pie

Make the most of cherry season - try this covetable fruit crumble with crisp pastry for pie-crust perfection

Cherry Crumble Pie

This is such a delicious summer dessert and the perfect way to take advantage of cherry season. It's the best of both worlds, with the pie crust and an irresistible crumble topping. Delicious served with some vanilla coconut cream or your favourite ice-cream.

Gluten-free & dairy-free

Ingredients

For the crust:

240g ground almonds

3 tbsp melted coconut oil

2 tbsp maple syrup or honey

1 egg, whisked

For the filling:

125g oats

500g cherries

2 tbsp maple syrup or honey

3 tbsp coconut sugar

3 tbsp melted coconut oil

Method

Preheat the oven to 180°C/350°F/gas mark 4. Mix all of the crust ingredients together. Grease a pie dish with a little coconut oil. Use your hands to press the mixture firmly into the dish and up the sides. Bake for 8-10 minutes until lightly golden, then set aside.

Add 50g of the oats to a high-powered blender or food processor and blend until you have a fine flour. Divide it evenly between two large bowls.

Pit the cherries and add them to one bowl with 2 tbsp maple syrup (or honey). Mix well.

Add the remaining oats to the other bowl along with the coconut sugar and mix well. Drizzle in the coconut oil and again mix well.

Spoon the cherries over the baked crust in the pie dish and then sprinkle the crumble generously over the top.

Pop it in the oven for about 30 minutes, until the crumble is crisp and golden.

I serve mine with vanilla coconut cream (see below), oat cream or dairy-free ice-cream.

GO COCO-NUTS

One of my favourite ways to top desserts is with a really simple vanilla coconut cream. The day before, pop a can of full-fat coconut milk in the fridge. The cold temperature causes the cream and water to separate so the next day the coconut cream will all have risen to the top. Open the can and scoop the cream from the top, keeping the coconut water aside for something else (smoothies!) and add it to a large bowl. Add in some vanilla powder or the scrapings from a vanilla pod and 1–2 tbsp maple syrup or honey. Use an electric whisk to whip the cream. You can serve it right away or store it in the fridge for later that day. It’s heaven on top of a warm crumble or brownie — search ‘brownie’ on

thelittlegreenspoon.com

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