CHERRY AND COGNAC CRUMBLE

Serves 6, Cooking time: 1 hour.

Ingredients:

Cherry filling:

1kg pittted cherries

1 tbs cognac

4 tbs caster sugar

1/2 a lemon’s juice

Nutty crumble:

120g oats or GF oats

65g plain flour or GF plain flour

70g cubed unsalted butter

A pinch of salt

A large handful of mixed nuts, roughly chopped

120g light muscovado sugar

vanilla ice cream (optional)


Method:

  1. Preheat your oven to 180 degrees Celcius.

  2. In a large mixing bowl mix the cherries, cognac and caster sugar together until the cherries are well coated.

  3. In a medium sized mixing bowl combine the oats, flour, cubed butter, salt and muscovado sugar. Gently use your finger tips to smoosh the butter into the dry mixture creating a crumb type texture. You want the butter to be evenly distributed.

  4. In an oven proof baking tray place the cherries on the bottom topped with the crumble.

  5. Bake for 20 minutes, until the oats look crispy and golden and serve with ice cream.