‘Cherries are the luckiest fruits of all, they are never far away from the one they love’
Isn’t it funny how cherries come in pairs. It’s is such a cute feature of this fruit. They also have a dichotomy as they can be sweet or tart depending on the type. They originate from both southwestern Asia and southeast Europe according to Harold McGee’s the science of the kitchen.
The health benefits of cherries are numerous, they are deeply concentrated in phenolic antioxidants, which appear capable of helping us fight cancer by preventing oxidative damage to DNA in health cells, by preventing the body from forming its own DNA damaging chemicals, and by inhibiting the growth of already cancerous cells. They have also been said to help with inflammation and help your skin both from the inside and if applied on the outside, as a facial toner.
This crumble is a great vehicle for the cherries, it is gluten free due to the oats. The cherry filling is so delicious, it is worth making a double batch and using it to top your pancakes, mix into your yogurt or eat out of the jar (shhh…don’t tell Mr B)!
Ingredients
Crumble
- 1.5 cups oat flour
- 1 cup rolled oats
- ¼ tsp. GF baking powder
- ¼ tsp. salt
- ½ cup coconut sugar
- ½ tsp. ground cinnamon
- ½ cup vegan butter, melted
- 2 tsp. vanilla extract
- ¼ tsp. almond extract
Cherry Compote
- 2.5 cups frozen cherries
- 3 tbsp. maple syrup
- ¼ tsp. almond extract
- ¼ tsp, salt
- 1 tbsp. cornstarch
Method
- Preheat an oven to 350F
- Grease and line a baking pan, 8 * 4 inches
- In a bowl, mix the oat flour, oats, salt, cinnamon, sugar and baking powder
- Next add the wet ingredients, melted butter, vanilla and almond extract
- Mix well, until all the ingredients are evenly distributed and start to come together
- Use just over half of the mixture to create the bottom layer, by placing it in the baking tin and pushing down. Try and get an even layer.
- To make the filling, add the cherries, maple syrup, almond extract, salt and cornstarch and mix well
- Bring to a simmer, keeping the heat low. Keep stirring so it doesn’t catch on the bottom
- As the cherries start to break down push them gently with the back of a spoon, so as to help the mix go from whole cherries to a compote
- After approximately 5 minutes, it should be ready
- Pour into the tin on top of the first layer of crumble, you may not need all of it, reserve excess for pancakes or to top yogurt
- Add the remaining crumble to the top, distribute evenly and press down
- Pop in the oven for 30 minutes, or until it starts to brown
- Let cool before slicing
