110g dairy-free margarine
60g polenta
220g oats
40g sunflower seeds
40g sesame seeds
800g cherries
1 small glass cherry liquer
Baking dish – 18cm x 24cm
Cream the margarine and sugar together in a large mixing
bowl. Add the dry ingredients and mix well. Generously half-fill a baking dish
with fruit. Sprinkle crumble topping over the fruit and bake at 170°C for about
40-45 minutes.
I was using frozen cherries, which we had harvested in May,
stoned them and popped them in our freezer. I added a small glass of cherry liquer to
the cherries before sprinkling on the topping. Other fruits which make a good
crumble are:
Apple – Peel and core 3 large bramley apples. Cut half the
apple into generous slices and half into small dice. Place in a saucepan with
half a small glass of water and stew for about 10 minutes (when the finely
chopped apple has pulped). Sweeten to taste. Pour into a baking dish and
sprinkle on the crumble topping.
Plum – Prepare the plums as per cherries (see above) add
sugar to taste.
Rhubarb – cut the sticks of rhubarb into pieces. Place in a
saucepan with a very small amount of water, put the lid on the pan and stew for
about 5 minutes, until soft. Add sugar to taste. Shake the pan rather than
stirring to avoid breaking the rhubarb up. Pour into the baking dish and
sprinkle on the crumble topping.
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