Cherry and almond crumble

Name: Cherry and almond crumble
Ingredients: 215g packet almond finger biscuits, crumbled; 1/3 cup (55g) whole almonds, chopped; 2 tbsp brown sugar; 670g jar morello cherries; 1/2 cup (110g) caster sugar; 1 vanilla bean, split, seeds scraped; 2 tbsp arrowroot (see note); 250g thick Greek-style yoghurt; 1/2 cup (125ml) thickened cream

5.0

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Servings: 6

Cost: $2.34 /serving

Author : Jessica Brook

pescatarian vegetarian quick

Ingredients

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215 grams packet almond finger biscuits, crumbled1/3 cup (55 grams) whole almonds, chopped2 tbsp brown sugar670 grams jar morello cherries1/2 cup (110 grams) caster sugar1 vanilla bean, split, seeds scraped2 tbsp arrowroot (see note)250 grams thick Greek-style yoghurt1/2 cup (125 milliliters) thickened cream

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Instructions

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Step 1

Preheat the oven to 180°C.

Step 2

Combine almond biscuit crumbs, nuts and brown sugar in a bowl. Set aside.

Step 3

Drain the cherries, reserving the juice. Place cherry juice, caster sugar, vanilla pod and half the vanilla seeds in a saucepan over medium heat, stirring to dissolve sugar.

Step 4

Dissolve arrowroot in 2 tablespoons warm cherry juice mixture, then return to the pan, whisking to combine. Cook, stirring, for 6-8 minutes until thickened, then add the cherries. Divide cherry mixture among six 1-cup (250ml) ramekins (or use a 1.5L baking dish). Cover with crumb mixture. Bake for 15-20 minutes until golden and bubbling.

Step 5

Meanwhile, whisk yoghurt, cream and remaining vanilla seeds together until soft peaks form. Serve crumble hot, drizzled with yoghurt mixture.