Cinnamon Spice Cherry Crumble
Quick to make and if there are any leftovers it freezes well. You could vary the quantities of the ‘crumb’ mixture to include ground almonds or flaxseed. Serves 4 – 6
- 800gm fresh or frozen cherries (they are usually sold in 200gm packs, if frozen), thaw in advance.
- 200gm Wholemeal or spelt flour
- 200gm oats
- 1-2 tbsp dark brown sugar depending on personal taste
- 1-2tbsp honey according to taste
- 2tsp ground good quality cinnamon
- 4tbsp light olive oil
- Pre-heat the oven to 180C/Gas mark 4. If using fresh cherries remove the stalks and stones.
- Place the stoned cherries in a pan with about a tablespoon of water and all the honey. No need to add water if using defrosted cherries unless necessary. Simmer over a medium heat for 4-5 minutes, or until the fruit softens and is beginning to turn into a slightly jam consistency but retaining some form.
- In a large mixing bowl combine the flour, oats, cinnamon and sugar with the olive oil. Using your hands, mix to create a breadcrumb-like texture with larger ‘crumbs.’
- Spoon the cherry compote into a buttered baking dish and top with the crumble mixture. Bake for about 30 minutes, or until golden brown. Allow to cool slightly before serving.
- Serve with a probiotic yoghurt, or oat cream, or single cream depending on personal choice.
Cherries, especially the sour ones, are rich in melatonin, a sleep-inducing hormone we naturally produce to prompt our drowsiness before bedtime. It is the only known plant source of melatonin. We manufacture our own from the serotonin we capture from sunlight during the day which we store; with lowering light levels during the evening this is converted to melatonin.