At last it’s summer (in England at least)! To celebrate, partially due to the fact that our cherry tree in our garden had produced a lot of cherries, I decided this week to create a crumble with a tropical coconut twist. It tasted amazing, and really couldn’t be easier to make. I made individual crumbles, as I find them much more convenient, but this could easily be adapted to make a single, larger crumble. By the way, the alliteration in the title was not intentional when I made the recipe!
Before we start, I just want to apologise about the lack of posts recently, due to my phone breaking and having to be sent off for repair. It had all the photos of my recipes on, and these have all gone, but I’ve got my phone back now so should be able to carry on as usual from now on. For this recipe, I took the photos using my digital camera, so if you prefer the images in this, then please do say and I’ll continue to use it for future recipes. Hope you enjoy it!
Ingredients (to serve 4):
- 90g plain flour
- 60g butter
- 30g granulated sugar
- 1tbsp light brown muscovado sugar
- Cherries (as many as you want!)
- 2tsp cinnamon
- a handful of coconut flakes
- Preheat the oven to 180C/160C fan
- In a bowl, add the flour and butter. Using your hands, rub the mix through your fingertips until the mixture resembles breadcrumbs.
- Add the sugar and mix together so that it’s evenly dispersed throughout the crumble topping mix
- Chop the cherries in half and de-stone, and then divide between 4 ramekins or bowls
- Sprinkle the muscovado sugar evenly over the cherries, and do the same with the cinnamon. Sprinkle on the coconut flakes.
- Add the crumble topping to the ramekins, and then bake in the oven for approximately 20 minutes, until golden brown.
- Remove from the oven and serve!
- Bake a few extra crumbles and then allow to cool after cooking. These can then be refrigerated for a couple of days and reheated, or alternatively can be eaten cool.
- Make a bakewell themed crumble by making an almond ice cream to accompany it!