Cherry Crumble Loaf

Lamb Tagine with Aubergine
24/06/2014
Vegan Dolma
08/07/2014

Cherry Crumble Loaf

Cherry Crumble Loaf

Cherry Crumble Loaf – delicious, crunchy, moist, fruity, and soft. When you cut into it, it’s like a river of heaven. Look at the colour- its a beautiful rich red. I think this particular crumble loaf is nicer than the usual dessert that we often have as a traditional crumble. After all, this is a kind of ´comfort food´ and it certainly makes you feel good! I must not forget to mention that it will keep for up to four days and still have the crunch. I always make sure I make the most of the fruit when they are in season, and you can freeze this loaf of crumble if you wish. This way you will impress your friends whenever they visit. I do it all the time, freezing my veg from my garden and the fruit from the market, whilst it’s in season and at the best prices.

In case you didn’t know, crumble is of British origin, and that it can be made as a sweet or a savoury version, depending on the ingredients used, but of course it’s more common as a sweet dessert. A savoury version uses meat, vegetables and a sauce for the filling, with cheese instead of sugar in the crumble mix. Crumbles have only really been made in Britain since world  war II. We all have our favourite versions of puddings, and for me this is nice but also very different. I do hope you will make it and like it.

Lets see how it’s made:

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Cherry Crumble Loaf
Votes: 1
Rating: 5
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Rate this recipe!
Course Desserts
Prep Time 25 minutes
Cook Time 45 minutes
Servings
slices
Ingredients
Course Desserts
Prep Time 25 minutes
Cook Time 45 minutes
Servings
slices
Ingredients
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
  1. In a small pan, add the cherries/blueberries, then vanilla, and cook for 2min until it gets thick - if you find the sauce is too thin, add a half teaspoon of corn flour mixed with a teaspoon of water then add to the fruit to make it thicker.
  2. As soon as it thickens, turn off the heat. Then leave it to cool down completely.
  3. In a food processor, add the flour, butter, sugar, cinnamon & lemon zest. Pulse these until they begin to stick together, then add the ground almond powder and pulse once more.
  4. Take out about one cup/120grm of the crumble mixture and set a side for later for the topping.
  5. Add the egg to the remaining mixture and pulse again - as soon as it starts to stick together, stop.
  6. Take out of the food processor. You should now have a kind of light paste.
  7. Preheat the oven to gas mark 3 (about 160c) and line a 9"x6" tin with greaseproof paper.
  8. Take the paste and line up from the centre to the sides as in the picture. Make sure you leave some over flowing above the top, this way you can bring over a little after adding the filling.
  9. Pour the cold berry/cherry mixture into the tin, make sure it is not to well, then add the crumble mixture that you reserved on top then level it lightly.
  10. Now bring the sides in making sure your don't press hard or the whole thing will sink in. Bake on low shelf for 40 mins. If you find it is getting brown too soon, then cover with tin foil.
  11. Remove from the oven and leave to cool for 20 mins. Remove from the tin, then leave to cool down further, take the greaseproof paper off, and slice as you wish. I serve this pudding with cream or ice cream.
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