serves
4
prep
15 minutes
cook
35 minutes
difficulty
Easy
serves
4
people
preparation
15
minutes
cooking
35
minutes
difficulty
Easy
level
Ingredients
- ¾ cup plain (all-purpose) flour
- ⅔ cup packed brown sugar
- 1½ tbsp granulated sugar, for crumble
- ¾ cup granulated sugar, for filling
- ½ tsp ground cinnamon
- ½ tsp ground ginger
- ½ tsp ground nutmeg
- ¼ tsp kosher salt, divided
- 115 g cold unsalted butter, cubed
- 6 cups pitted fresh dark sweet cherries (about 1 kg / 2¼ lb unpitted cherries)
- 1 lemon, zested, juiced
- Vanilla ice cream, for serving
Chilling and standing time: 15 minutes
Instructions
Method
- Position rack on middle shelf of oven and preheat oven to 190°C (375°F). Line sheet pan with aluminum foil or parchment paper for easy cleanup.
- In medium bowl, mix flour, brown sugar, 1½ tbsp granulated sugar, spices, and 1/8 tsp salt to blend. Using your fingers, rub butter into flour mixture until moist clumps form. Chill crumble for 10 minutes, or until firm.
- In medium bowl, mix ¾ cup granulated sugar and 1/8 tsp salt. Stir in cherries, lemon zest, and 2 tbs lemon juice and set aside for 15 minutes or until juices form, tossing occasionally.
- Transfer cherry filling to 23 cm (9 inch) ovenproof frypan. Sprinkle crumble evenly over filling. Filling and topping will be domed in frypan, but will cook down throughout baking.
- Bake on prepared sheet pan for 30 to 40 minutes, or until crumble topping is deep golden and filling is bubbling. Let cool for 5 minutes.
- Serve warm with ice cream.
Note
• Crumble is best served warm but will keep, covered, at room temperature, for up to 1 day.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
