Saucy Cherry & Almond Butter Crumble (Vegan)
Rating:
Ingredients:
Jammy cherry bottom
- 800 g frozen sweet cherries
- ¼ cup cherry jam
- 1 Tbsp lemon juice
- ¼ - ½ tsp almond extract, depending on strength
- 1 ½ Tbsp cornstarch, mixed with 3 Tbsp cold water
Oaty almond topping
- ¾ cup quick oats
- ½ cup almond meal
- 1 tsp ground cinnamon
- A good pinch of salt
- ¼ cup almond butter
- 2 ½ Tbsp maple syrup
- 2 Tbsp coconut oil, melted
To serve (optional)
- Vegan-friendly yoghurt, ice cream or custard
Method:
- Preheat the oven to bake 180 degrees celsius.
- Add the frozen cherries and cherry jam to a medium fry-pan or skillet over a high heat. Let the fry pan heat up. Using a wooden spoon or heat-proof spatula toss the frozen cherries with the cherry jam.
- Once you notice juice in the pan, turn the heat down to a medium heat.
- Let the cherries simmer for 10 minutes. While they simmer, prepare the crumble topping.
- In a mixing bowl, add the oats, almond meal, ground cinnamon and pinch of salt. Mix together. In another small bowl, mix together the almond butter, coconut oil and maple syrup until smooth.
- Add the wet to the dry and mix together. Keep aside.
- Back to the cherries - reduce heat to a medium-low. There should be a lot of juice in the pan now. Add the almond extract and lemon juice, and mix well.
- In a small shallow bowl or mug, add the cornflour to the water and mix together until smooth. Pour into the cherry filling and continuously mix - you'll notice it starts to quicken thicken, starting at the bottom of the fry pan. If it's not thickening, then turn the heat up until it bubbles, then reduce down to a medium-low.
- Remove cherry filling from heat and carefully tip or spoon into a 26cm rectangular baking dish. Crumble the topping overtop.
- Bake for 15-18 minutes, or until the top is starting to golden. Keep a close eye on it so it doesn't burn!