Cherry Crumble

There has been a large windfall of cherries and they compliment just about any fruit, mostly those which go well with nutty fruits - peaches, nectarines, plums, pears. I made this one with some eating pears, but at this time of year you should really use plums or nectarines. Try peeling any fruit that has a considerable flesh but all you need to do with the cherries is pit and wash. 

700g cherries (weight including stones)

substantial amount of any other fruit you wish to use

1 tbsp caster sugar

3 tbsp amaretto

for the topping:

1 cup flour

1/2 cup cup unsalted butter

1/2 cup caster sugar

1/2 cup flaked almonds

1/2 cup jumbo rolled oats

Preheat oven to 180C/350F

In a pie dish place all the ingredients for the fruit filling. Cover with the liqueur and sugar and let it sit for half an hour to release some juices.

For the topping rub together the flour and butter until combined, then stir in the rest of the ingredients. Scatter over the fruit and press down. You can always scatter over some demerara sugar at this point for a little extra crunch, but it's totally up to you.

Bake in the oven for about 30-40 minutes (depending on the ripeness of fruit you have used, try and use fruit that is firm). Check after 25 to make sure the top isn't burning, if it is, simply cover with foil for the rest of the time.

If you are eating it hot then you must serve it with a good vanilla icecream, if you're eating it cold, some pouring cream with a dash of vanilla essence is just as dreamy.

I hope you enjoy!