10 MINUTES HANDS ON + 30 MINUTES BAKING + 30 MINUTES RESTING | FEEDS 6
Strawberry & cherry almond crumble
Look out for ripe fruit. Cherries have such a short season, get them while you can! And when I can’t I keep frozen cherries. I’ve also been making this over the summer with raspberries and blueberries.
METHOD
Preheat the oven to 180C.
Halve the strawberries, quarter any large ones, and mix with the other berries and lemon juice in a 28cm round baking dish or 6 ramekins.
Mix the oats, ground almonds, buckwheat flakes, sugar and salt in a medium bowl. Rub in the butter with your finger tips. Pile the crumble on top of the fruit and scatter over the flaked almonds. Bake the large crumble for 20-25 minutes (keep an eye after 20 so that the flaked almonds don’t catch) or 15 minutes (checking after 13 minutes) for the mini crumbles until golden and bubbling.
Let sit on a wire tray for 30 minutes before serving up with your choice of clotted cream or ice cream
INGREDIENTS
500g mixture of strawberries and cherries
1 tbsp lemon juice
120g oats
40g buckwheat flakes or more oats or quinoa flakes
120g ground almonds
½ tsp sea salt
150g unsalted butter
60g coconut sugar or sugar
20g flaked almonds
To serve
6 dollops of clotted cream or scoops of vanilla ice cream
