Cherries are plentiful here in New Zealand during summer. An amazing fruit that is enjoyed by our whole family. This summer I tried baking with cherries and the results were just as delicious as eating them fresh. These cherry crumble bars are perfect for snacking and added to school lunches. Feel free to use regular sugar if you only have that on hand, here I have opted for coconut sugar for a refined sugar free option. If you are not much of a baker this recipe is definitely hard to get wrong. You can replace the cherries for berries, or stone fruit. You may have to adjust the cooking time but like all things just keep an eye on it.
Makes 12 Servings
2.5 Cups Pitted and roughly chopped fresh Cherries
1/2 cup plain Flour
1/2 cup whole Oats
1/2 cup Almond Meal
1/2 cup and 1 tablespoon Sugar
1 Teaspoon Baking Powder
1 Tablespoon Cornflour / Cornstarch
Juice of half a Lemon
1 Teaspoon Almond Extract
125 grams of cold Butter chopped
1/4 cup sliced Almonds for topping
Preheat oven to 170 degrees Celsius. Grease a 8 x 8 or any square heavy bottom pan. I used a ceramic one.
Filling: In a bowl mix cherries, corn flour, 1 tablespoon sugar, almond extract and lemon juice and set aside.
Pastry: In a large bowl add the flour, oats, almond flour and sugar, baking powder, salt and mix to combine.
Rub butter with the dry ingredients until it resembles breadcrumbs. Add half of this to the bottom of your pan and press down.
Spread the filling mixture and top with the remaining pastry mix. Add sliced almonds and bake for 40 - 50 minutes or till the edges are bubbling and pastry has turned golden. Serve warm with vanilla ice cream or allow to cool completely before cutting into equal squares.
Refrigerate for up to 5 days in an air tight container.
Note: If your cherry crumble is browning too fast in the oven place some foil over the top leaving the sides open to prevent condensation. Once filling is bubbling, remove foil and broil for 5 minutes before removing crumble from oven. Cool completely to allow for easy slicing.
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