Saucy Cherry & Almond Butter Crumble

This cherry crumble is devine. It has a saucy cherry filling, so saucy it should be a crime. Topping it off are petite oat-almond butter clusters, which break apart into a delicious, crumbly mess come feasting time.

With many classic cherry crumble recipes already in the world, I wanted this dish to be unique. First up, it’s plant-based, unlike traditional crumbles which feature dairy. Secondly, it uses almond butter in its topping which, along with coconut oil, helps bind in place of butter.

As a Registered Nutritionist, I love desserts that celebrate fruit. Not only are cherries darn delicious, but they’re also a great source of vitamins like vitamin C, and antioxidants like anthocyanin (the latter gives this dish its deep red pop of colour!).

Gather Ingredients

• Frozen cherries. Make sure they’re pitted (stone removed), a sweet variety (not tart), and whole (feel the packet for cherry rounds). I buy mine from the frozen section of my local supermarket.
• Cherry jam. A little hack to sweeten, while dialling up the cherry flavour.
• Quick oats. These have small, thin flakes, which blend with the almond butter to make little clusters. Traditional oats won’t work the same.
• Almond meal. Aka ground almonds.
• Almond butter. You want a drippy-style almond butter here – one that’s creamy and easy to swirl with a spoon.
• Coconut oil. Our butter substitute, along with the almond butter.
• Maple syrup. Just a touch to help bind and sweeten our topping.
• Almond extract. For gorgeous almond flavour. Optional, but lovely.

You’ll also need the basics: cornstarch to thicken; lemon juice to brighten, ground cinnamon for warmth; and a good pinch of salt.

Kitchen Tips

Giving this crumble recipe a whirl? Here are my tried-and-tested tips:

• Use frozen, not fresh, cherries. In my quest for the sauciest filling, frozen cherries were the winner. When frozen, the cell walls of cherries breakdown, causing more juice to release when heated.
• Thicken with cornflour. Use a cornflour slurry (a paste of cornflour and cold water) to thicken the cherry juices. Opt for a medium heat to prevent burning; and stir continuously with a heat-proof spatula or wooden spoon, dragging it across the frypan’s bottom to prevent clumping. If it doesn’t thicken, turn up the heat until you see bubbles, then turn down again.
• Keep a close eye as it bakes. As the filling is precooked, this crumble needs just a brief stint in the oven, anywhere from 15-18 minutes. As almond butter can very in oiliness, keep a close eye on it so it doesn’t burn. The best indicator it’s done is the topping colour – you want it ever-so slightly darker.

Serving & Storage

This vegan crumble is best enjoyed fresh out of the oven. Serve with a dollop of vegan yoghurt or ice cream — the cool creaminess contrasts perfectly with warm, freshly baked crumble.

To store, allow the crumble to cool completely, then transfer to an airtight container and keep in fridge for a few days.