Crumbles aren't just for autumn and winter – fruits such as cherries or even firmer berries such as blackcurrants and blueberries (as they come into season) make a light, fresh crumble. I quite like adding a few nuts and seeds to a crumble topping, as it adds both texture and flavour.
400g cherries, stoned
3tbsp caster sugar
For the topping
80g cold butter, cut into small pieces
160g plain flour
90g soft brown sugar
60-80g shelled nuts such as walnuts, hazelnuts, almonds, coarsely chopped
3tbsp pumpkin seeds
Preheat the oven to 180C/gas mark 5. Mix the cherries with the sugar in an ovenproof dish, cover and cook in the oven for 15 minutes.
Rub the butter and flour together to a breadcrumb-like consistency. Add the sugar and other topping ingredients; mix well.
Remove fruit mixture from the oven and scatter the topping over the fruit. Bake for 30-40 minutes until nicely coloured. Serve with thick cream or custard.
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