Sometimes, I’m simply not looking for symmetries, geometries and flawlessness. Sometimes, a rustic dessert chaotically dropped on a white plate creates for me an ecstatic state of mind, a genuine satisfaction that no other form of perfection could ever bring. Moments like that tell me it’s time to make a crumble.
Fruit crumble isn’t the most aesthetic dessert that you could think of, I give you that, but the taste is simply divine. Those fresh fruit that bake in their own juice, creating a silky, flavorful sauce go wonderfully with the crunchy buttery crust. For this particular crumble I used meaty June cherries, I flavored them with rose water (vanilla or almond extract work beautifully too) and I topped them with a buttery almond flake mixture. A delicious madness!
Ingredients (for 4 – 6 servings):
for the base:
- 800g fresh cherries (600g after I removed the stones) – you can also use frozen cherries
- 50g brown Demerara sugar (3 Tbsp)
- 15g corn starch (1 Tbsp)
- ½ tsp rose water (vanilla or almond extract work just fine)
for the crust:
- 115g white flour type 650
- 1 tsp baking powder
- ¼ tsp salt
- 75g cold butter, cubed
- 100g almond flakes
- 75g brown Demerara sugar
for serving (optional):
- 4 Tbsp Greek yogurt
- fresh raspberries
- Preheat the oven at 200°C / 400°F (gas mark 6).
- Clean the cherries, remove their stones and place them in a square ceramic tray (20 x 20cm).
- Add the brown sugar (50g), starch and rose water to the tray. Mix well with a spoon.
- In the bowl of a food processor add the flour, salt, baking powder, vanilla extract and butter and pulse until the mixture looks like bread crumbs.
- Add the remaining sugar (75g) and the almond flakes and stir well with a spoon.
- Spoon the mixture from the food processor over the cherries and level with a spoon.
- Bake uin the preheated oven for 25 – 30 minutes, or until the crust in golden.
- Before serving, let the cruble cool down for at least 15 minutes. The longer it cools down the thicker the syrup will be.
- Serve the crumble in bowls topped with Greek yogurt and fresh raspberries.