Cherry, chia & oat crumble
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Time to make:
1 hr (Hands-on time: 20 mins, Cooking time: 40 mins)
$2.85 per serve
(at time of publication)
Full ingredients list:
1 x 680g jar pitted Morello cherries, drained, 1¼ cups juice reserved
375g fresh or frozen raspberries
1 teaspoon vanilla extract
2 tablespoons caster sugar
1½ tablespoons cornflour
Reduced-fat vanilla bean yoghurt, to serve
Chia oat crumble
½ cup plain flour
¼ cup caster sugar
1 tablespoon black
¼ cup almond meal
½ cup rolled oats
35g reduced-fat table spread
¼ cup slivered almonds, toasted
Nutritional information (per serve)
Instructions and steps:
1 Preheat oven to 180°C. Lightly grease a large round baking dish.
2 Place cherries and raspberries into a bowl. Place 1 cup of the reserved cherry juice in a small saucepan. Add the vanilla and the sugar, and bring to the boil over high heat.
3 Combine the cornflour and remaining reserved cherry juice in a small bowl. Add cornflour mixture to pan, whisking, until smooth and combined. Return to the boil. Remove from heat. Pour the juice mixture over cherries and raspberries. Stir the berries to coat. Transfer the berry mixture to the prepared baking dish.
4 Make chia oat crumble: Combine flour, sugar, chia, almond meal and oats in bowl. Rub in the table spread and 1–2 tablespoons of water until crumbs form. Stir in almonds. Scatter crumbs over berry filling.
5 Bake the crumble for 25–30 minutes, or until golden and warmed through. Serve with a drizzle of vanilla yoghurt.
About this recipe
First published: June 2019