- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Serving: 4 - 8
Nutrition facts (per portion)
- Calories: 257
- Fat Content: 15g
- Saturated Fat Content: 7g
- Carbohydrate Content: 29g
- Sugar Content: 15g
- Fiber Content: 1g
- Protein Content: 3g
- Sodium Content: 0.19g
Cherry crumble pies
Ingredients
- plain-flour - 200g plain flour
- hazelnut - 50g ground hazelnut
- butter - 140g cold butter, cubed
- caster-sugar - 50g caster sugar
- jam - 3 tbsp raspberry jam or bramble jelly
- cherry - 500g cherry, stoned
- hazelnut - 50g hazelnut, roughly chopped
- demerara-sugar - 2 tbsp demerara sugar
Instructions
- Heat oven to 190C/fan 170C/gas 5. Tip the flour and hazelnuts into a food processor, then add the butter. Process to fine crumbs, add the sugar, then mix briefly. Remove 3 rounded tbsp of the mixture and put in a separate bowl. Add 1-2 tbsp cold water to the food processor, then pulse to form a firm dough. Tip out onto a lightly floured surface and knead briefly. If the dough is soft, wrap in cling film and chill for 20 mins.
- Roll out the dough and stamp out rounds using a 10-12cm cutter. You should get 12 rounds in total from the dough - you will need to gather and re-roll the trimmings. Use to line 12 x 7-8 cm tartlet tins or the 12 holes of a muffin tin.
- Warm the jelly in a pan until it melts a little, then stir in the cherries. Divide between the pastry cases. Stir the chopped hazelnuts and sugar into the reserved pastry mix, then sprinkle over the cherries. Bake for 25-30 mins until the pastry and crumble are lightly browned and the cherries cooked. Leave to cool for 10 mins in the tins, then carefully remove - you may need to loosen the edges of the pies with a small, sharp pointed knife, then invert them onto plates and quickly flip the right way up. Serve warm or cold.
Crumble recipe for 4 – 8 people, takes only 30 mins; recipe has plain flour, hazelnut, butter, caster sugar, jam, cherry, hazelnut and demerara sugar.
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