Cherry Crumble (Gluten Free)

This sweet and tangy Cherry Crumble comes with a crispy oat-and-almond topping and makes a delicious lazy weekend brunch or even dessert!

Course Breakfast, Dessert, Snack

Cuisine gluten free, vegetarian

Prep Time 10

Cook Time 35

Total Time 45

Servings servings

Calories 391kcal

Preheat the oven to 375 F/ 190 C/ gas mark 5.
Cook cherries: Start by making the cherry filling. In a skillet/pan cook the cherries for a few minutes squashing the fruit with the back of a spoon until they release lots of juice. Stir in the jam and flour and cook for another minute or so until the mixture starts bubbling up.
Pour mixture: Pour the cherry mixture into your oven dish.
Make crumble: To make the crumble topping combine the ground almonds with the oats, butter and sugar. Rub together using your fingertips and the palms of your hands until crumbly.
Scatter crumble: Stir in the almond flakes then scatter the mixture over the fruit without pressing down.
Bake crumble: Bake in the centre of the oven for 25-30 minutes until golden brown. Remove from the oven and serve immediately.

I used frozen rather than fresh cherries because frozen come already pitted! But if you prefer to use fresh cherries and don't mind spending a little extra time removing the stones that's absolutely fine too. They will probably only need about 3 minutes in the pan (rather than 5 as with frozen).
You can make the crumble topping by hand or in a food processor.
You can prepare the crumble ahead and refrigerate for several hours before popping in the oven (ensure the filling has cooled before covering with the crumble mixture).
I used ordinary rolled oats but you can use jumbo rolled oats for a coarser crumble.
You can add seeds into the crumble topping mixture such as sunflower, chia and/or flaxseed.
Best served hot on its own or with a dollop of natural or flavoured yogurt.
Freeze the crumble uncooked, covered, for up to 3 months.