Article original posted July 16th, but those nasty little gremlins pinched it.
While it’s still summer, and we’ve had a few cherries on top of the icing on the cake at the Olympics – six golds in one day, yesterday; stunning or what? – why not celebrate with this stunning recipe for fruit crumble, starring my favourite fruit of them all, the humble British cherry.
Today is National Cherry Day, did you know? No, I didn’t know we had one, either, but hey-ho, there you go. In order that no one’s opportunity passes by to pop their cherry dish into either a crumble, clafoutis or bun in the oven, we’re going to bring you the second in our series of recipes here on cookerycourses.co.uk.
There is the opportunity to make a clafoutis on the Great British Chefs blog, but as this website is aimed at those wanting to learn to cook, I’ve got a good idea that the majority of people picking up on this post, if they’re ought like me, couldn’t find their way to making a stimulating clafoutis even if they had a map. There is, however, another decent little recipe for a summer fruit crumble, the star ingredient of which is indeed the Great British cherry. Hurrah!
The good thing about this recipe is that for sweetness, it draws mainly on the natural sugars found within the fruits themselves, contains fibre in the oats and wholemeal flour, protein in the hazelnuts and Chia seeds contain even more omega-3 per gram than salmon. What’s more, all of the fruits are blessed with their own antioxidant qualities, helping to rejuvenate your skin and lower your ldl cholesterol. Bonus! Combine all of that with the essential fatty acids (mono- and polyunsaturates) that feature more heavily than the saturates and you have to ask: who said desserts couldn’t be delicious yet also be healthy eating? What’s more, its sooo simple to make, it’s child’s play.
A dessert healthy, tasty and good for you? Get away!
So, herewith, the ingredients. For the fruits, we have 400gm of cherries, 125gm each of blueberries and raspberries and 200gm of strawberries. Remember to wash them all well. The cherries need to be stoned and, quartered, the strawberries sliced similarly. The raspberries are to be halved and the blueberries left whole. This will make the base, along with one teaspoon of chia seeds and 100ml of water.
For the crumble, a 100gm of each of the following: porridge oats, wholemeal flour (sieved to retain the bran – we don’t need that), hazelnuts (coarsely chopped in a food processor) and melted butter. Also, 75gm of brown sugar, ½ teaspoon of cinnamon and one teaspoon of chia seeds.
In an 11″ flan dish (approx.), layer the fruit, squishing it down gently until something like level, but not entirely spirit-level flat. Add the water and then sprinkle the teaspoon of chia seeds across the top.
Preheat the oven to Gas Mark 5 (190°c).
Everything else but the butter, tip into a mixing bowl. That’s the chopped hazelnuts, tsp of chia seeds, cinnamon, oats, sugar and flour. Mix together with hands, then pour over the melted butter. Grab yourself a wooden spoon and combine; you should have a mixture that looks like clusters, which you can then layer over the top of the fruit. Don’t worry if it doesn’t entirely cover the fruit – there should be chunks jutting through like a rocky desert landscape.
Place the flan dish on a baking tray in the middle of the preheated oven for about half an hour – the mixture should have begun to brown and the cherries and berries bubbling through the crumble by then – if not, leave a little while longer until they’ve done so.
The fruit will remain hot for some time, so be careful; custard is my fave with this dessert but you can temper the heat by serving it with ice-cream or – if you’re ultra-healthy – yoghurt will make a decent accompaniment, too.
So, now you can at least enjoy National Cherry Day, even if the summer has been a little bit of a let down, to date.