Our Gareths Cherry And Coconut Crumble Recipes

OUR GARETH'S CHERRY AND COCONUT CRUMBLE

Steps:

• Preheat the oven to 180C/350°F.
• Pit the cherries if they're not already and put in a pan along with the syrup they came in, the sugar and lemon rind and bring to the boil.
• Mix the cornflour with the water in a small cup and add to the cherries once boiling. Stir constantly until the mixture thickens (1 minute or so).
• Take of the heat and add the butter. set aside.
• To make the topping sieve the flour into a bowl, cut the butter into small cubes and rub into the flour until it resembles fine breadcrumbs (you could use a food processor).
• Now add the sugar and coconut and mix well.
• To assemble to crumble, pour the cherry mixture into an ovenproof dish and sprinkle the coconut mixture on top.
• Bake for 30-40 minutes until golden brown and serve with lashings of custard or cream.

CHERRY CRUMBLE

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Melt butter or margarine in a large saucepan. Remove pan from heat; stir in oats, flour, brown sugar, and salt until a dry, crumbly dough forms. Press about 2/3 of the dough into the bottom of 9 inch square pan, making a firm even layer.
• Spread cherry pie filling in the crust, and sprinkle with remaining crumb mixture.
• Bake for 40 to 45 minutes, until top is lightly browned. Serve warm or at room temperature.

CARAMELISED PEAR, RUM & COCONUT CRUMBLE

Steps:

• Heat the oven to 200C/180C fan/gas 6. Mix the lemon juice and cornflour together in a small bowl. Tip this into a medium ovenproof dish with the pears, sugar and rum. Dot over the butter and bake for 20-25 mins until the pears are soft, tossing halfway through.
• For the topping, rub the flour and butter together in a bowl between your fingertips until the mixture is a coarse breadcrumb-like texture. Stir through the sugar, both types of coconut, the almonds, cinnamon and ½ tsp sea salt flakes. Spread the mixture over a baking tray and bake for 10-15 mins until golden and crunchy. Sprinkle the topping over the pears, then bake for another 10-15 mins. Leave to cool slightly, then serve warm in bowls with clotted cream.

CHERRY CRUMBLE

Steps:

• Tip the cherries into a medium-sized ovenproof dish (around 28cm) and mix with the sugar, lemon and vanilla. Set aside.
• Heat the oven to 200C/180C fan/gas 4. Tip the flour and butter into a mixing bowl and rub together with your fingertips to create a fine, breadcrumb-like mixture. Stir through the salt, brown sugar, oats and most of the almonds. Tip over the cherry mixture, then top with the remaining almonds.
• Bake the crumble in the centre of the oven for 30-35 mins or until the topping is golden brown. Serve warm with vanilla ice cream.

CHERRY COCONUT CRUMBLE

Steps:

• 1. Heat oven to 350 degrees. Grease 9 x 13 inch pan. Open cherry pie filling cans and pour into greased pan.
• 2. Sprinkle vanilla cake mix evenly over pie filling in pan.
• 3. Spread shredded coconut over cake mix.
• 4. Spread chopped pecans over coconut
• 5. Pour butter over all ingredients in pan
• 6. Place pan in heated oven and bake for 35 minutes.