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A wonderful buttery crumble slice filled with almonds and juicy cherries. If you’re lucky enough to have a cherry tree in your garden and the first cherries of the season are ready to pick, this recipe is highly recommended! There’s nothing complicated about making this bake. It’s quick, delicious and equally enjoyable served cold or warm with a scoop of vanilla ice cream.<\/em><\/p>\n<\/blockquote>\n

Ingredients for the pastry:<\/span><\/p>\n

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• 1\u00bd cups plain flour<\/li>\n
• \u00bd teaspoon baking powder<\/li>\n
• a pinch of salt<\/li>\n
• 115 g cold butter<\/li>\n
• \u00bd cup light brown sugar<\/li>\n
• 1 large egg<\/li>\n
• \u00bd teaspoon vanilla extract<\/li>\n
• \u00bd cup finely chopped blanched almonds (or flaked almonds)<\/li>\n<\/ul>\n

  Ingredients for the cherry filling:<\/span><\/p>\n

  \n
  • 600 g sour cherries, fresh or frozen*, pitted<\/li>\n
  • 1 tablespoon potato starch<\/li>\n
  • 2\u00bd tablespoons sugar<\/li>\n<\/ul>\n

    In a bowl, combine the flour, baking powder and salt. Add the cold butter, cut into cubes, and rub it into the flour mixture with your fingertips, or use a mixer fitted with a pastry attachment, until the mixture resembles coarse crumbs. Add the egg, vanilla extract, sugar and almonds, then mix until the dough comes together. Divide the dough into two portions: two-thirds for the base and one-third for the topping.<\/p>\n

    Line the base of a 23 cm square baking tin with baking paper. Press the larger portion of dough evenly into the bottom of the tin. In a separate bowl, mix together the cherries, potato starch and sugar. Spread the cherry filling evenly over the pastry base. Crumble the remaining dough over the top.<\/p>\n

    Bake at 180\u00b0C for approximately 40 minutes, or until the pastry is golden brown and the cherry filling is visibly bubbling. Remove from the oven and either leave to cool or serve warm. Dust with icing sugar before serving, if desired.<\/p>\n

    *If using frozen cherries, thaw them thoroughly first and drain well, for example in a sieve.<\/p>\n

    Enjoy!<\/p>\n

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    A wonderful buttery crumble slice filled with almonds and juicy cherries. If you’re lucky enough to have a cherry tree in your garden and the first cherries of the season are ready to pick, this recipe is highly recommended! There’s nothing complicated <\/p>\n","protected":false},"author":1,"featured_media":15976,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[21,34],"tags":[136,166],"duration":[],"tag_group":[],"class_list":["post-15975","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-fruit-cakes","category-shortcrust-cakes","tag-almonds","tag-sour-cherry"],"acf":[],"yoast_head":"\n