cherry almond crumble

Cherry almond crumble

  • Yield: 2 servings 1x



For the cherries:

  • 2 cups  pitted cherries (fresh or frozen)
  • 2 Tbs light brown sugar
  • Juice of ½ lemon

For the crumble:

  • ¼ cup  quinoa flour
  • ¼ cup steel cut oats
  • ¼ cup light brown sugar
  • ¼ cup  sliced almonds
  • ¼ cup 60g butter
  • Powdered sugar (for serving)


  1. Preheat the oven to 350ºF /180ºC. Butter two oval, shallow ramekins.

For the cherries:

  1. Put all ingredients in a saucepan and cook over low heat until syrupy and the cherries begin to soften, about 5 minutes.
  2. Divide equally among prepared ramekins.

For the crumble:

  1. In a bowl mix flour, oats and sugar. Add butter in small pieces and with your hands or a fork, mix until the butter is mixed with the dry ingredients. It will be lumpy.
  2. Add the almonds, mix lightly and divide equally over the cherries.
  3. You can do this crumble in a food processor with the steel blade, but the resulting mixture will be finer.
  4. Bake for about 30 minutes, until the top is lightly golden and the filling is bubbly.
  5. Dust with powdered sugar before eating.