Cherry & peanut crumbles

Fresh and tangy, this jewelled dessert is full of juicy flavours, perfect for the autumn table

Cherry & peanut crumbles

by Liz O'Keefe |

Makes 4

300g cherries, stoned

50ml cold water

1 tbsp vanilla bean paste

65g unsalted butter, softened

90g caster sugar

100g plain flour

30g peanut halves

4 x 100g oven dishes

In a large saucepan, combine the cherries, water, vanilla paste, 30g of the butter and 50g of the sugar, and bring to the boil. Simmer for 10 mins, then transfer to the dishes.

Preheat the oven to 200°C/180°C fan/gas mark 6. In a large bowl, rub the remaining butter into the remaining sugar and the flour, then mix in the peanuts. Top the cherry mixture in each pot with the peanut topping and place on an oven tray.

Bake for 15 mins until the cherries are bubbling, and the topping is golden.

More recipes for fruity dishes are in the September 2021 issue of LandScape magazine...

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