Cherry crumble
Cherry crumble is so quick to make. This simple dessert with fresh cherries and spelt flour crumbles is in the oven in 20 minutes. It tastes particularly good with vanilla ice cream.
INGREDIENTS (For 4 servings)
800 g sweet cherries (alternatively: 2 jars of morello cherries; drained weight: 350 g each)
1 pack of vanilla sugar
1 tbsp cornstarch
100 g butter
100 g sugar
180 g spelt flour (type 630; alternatively: wheat flour type 405)
1 pinch of salt
A little fat for the mold
PREPARATION
Step 1
Preheat the oven to 200 degrees top/bottom heat (fan oven: 180 degrees). For the filling, wash the cherries, pat them dry, remove the stems and pit the fruit using a cherry pitter. Mix the cherries with the vanilla sugar and starch in a bowl and set aside for a moment.
Step 2
For the crumble, roughly knead the butter and sugar with your hands. Add the flour and salt and work the ingredients into coarse crumbles with your hands.
Step 3
Grease the bottom of a casserole dish (approx. Ø 24 cm), then add the cherries, distribute them evenly and cover them completely with the crumble. Bake the crumble in the preheated oven for approx. 30 minutes and serve lukewarm. The cherry crumble with spelt flour makes approx. 4 portions and will keep for at least 3 days when refrigerated.
Our tip
Crumble with cherries left over from the day before?
You can freshen up the crumble in the oven the next day. To do this, preheat the oven to 180 degrees and bake the crumble for approx. 10 minutes. So delicious!
