Morello cherry and apple crumble
This recipe puts a spin on classic apple crumble. With coconut and morello cherries, it’s a taste sensation.
- 6 large Granny Smith apples, peeled, cored, coarsely chopped
- 2 tbs caster sugar
- 1 tsp ground cinnamon
- 680g jar morello cherries, drained reserving liquid
- 1 tbs cornflour
- 100g butter, chopped
- 1 cup (150g) plain flour
- 1/2 cup (110g) brown sugar
- 1/2 cup (45g) rolled oats
- 1/2 cup (40g) shredded coconut
- 2 tbs golden syrup
- Coles Irresistible Vanilla Bean ice cream, to serve
Preheat oven to 180°C. Place the apple, caster sugar, cinnamon and 1/4 cup (60ml) of the reserved cherry liquid in a large saucepan over medium-high heat. Cook, stirring occasionally, for 10 mins or until apple begins to soften.
Place the cornflour in a small bowl. Add 2 tbs of the remaining cherry liquid and stir to combine. Add the remaining cherry liquid and stir to combine. Add to the apple mixture with the cherries and cook, stirring, for 5 mins or until the sauce boils and thickens. Divide among six 1 1/4-cup (310ml) ovenproof dishes. (Alternatively, use an 8-cup/2L ovenproof dish.)
Place the butter, flour, brown sugar, oats and coconut in a large bowl. Use your fingertips to rub butter into flour mixture until it resembles coarse breadcrumbs. Stir in the golden syrup. Spoon mixture evenly over the apple mixture.
Bake for 25-30 mins or until the tops are golden brown. Serve warm or at room temperature with ice cream.