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Our Gareth’s Cherry and Coconut Crumble
At a Glance
- Prep
- 20 minutes
- Cook
- 40 minutes
- Total
- 45 min
- Servings
- 4.00 serving(s)
Categories
- Dessert
Cuisine
- British
Cooking Method
- Bake
Difficulty
- Easy
Dietary
- n/a
Servings & Nutrition
Original recipe serves 4. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
This recipe for Our Gareth's Cherry and Coconut Crumble brings together 2 (12 ounce) cans of black cherries in syrup, 50 g sugar, 1/2 grated lemon, rind of in a practical dish for home cooking. It takes about 45 min to prepare and cook. It makes approximately 4 servings.
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Ingredients
- 2 (12 ounce) cans of black cherries in syrup
- 50 g sugar
- 1/2 grated lemon, rind of
- 1 1/2 tablespoons cornflour
- 2 tablespoons water
- 1 knob butter
- 5 ounces plain flour (all purpose)
- 3 ounces butter
- 3 ounces caster sugar
- 2 ounces desiccated coconut
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Instructions
Preheat the oven to 180C/350°F.
Pit the cherries if they're not already and put in a pan along with the syrup they came in, the sugar and lemon rind and bring to the boil.
Mix the cornflour with the water in a small cup and add to the cherries once boiling. Stir constantly until the mixture thickens (1 minute or so).
Take of the heat and add the butter. set aside.
To make the topping sieve the flour into a bowl, cut the butter into small cubes and rub into the flour until it resembles fine breadcrumbs (you could use a food processor).
Now add the sugar and coconut and mix well.
To assemble to crumble, pour the cherry mixture into an ovenproof dish and sprinkle the coconut mixture on top.
Bake for 30-40 minutes until golden brown and serve with lashings of custard or cream.
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