A rustic dessert perfect for the cooler months.
Ingredients
- 215g packet almond finger biscuits, crumbled
- 1/3 cup (55g) whole almonds, chopped
- 2 tablespoons brown sugar
- 670g jar morello cherries
- 1/2 cup (110g) caster sugar
- 1 vanilla bean, split, seeds scraped
- 2 tablespoons arrowroot (see note)
- 250g thick Greek-style yoghurt
- 1/2 cup (125ml) thickened cream
Method
- Step 1Preheat the oven to 180°C.
- Step 2Combine almond biscuit crumbs, nuts and brown sugar in a bowl. Set aside.
- Step 3Drain the cherries, reserving the juice. Place cherry juice, caster sugar, vanilla pod and half the vanilla seeds in a saucepan over medium heat, stirring to dissolve sugar.
- Step 4Dissolve arrowroot in 2 tablespoons warm cherry juice mixture, then return to the pan, whisking to combine. Cook, stirring, for 6-8 minutes until thickened, then add the cherries. Divide cherry mixture among six 1-cup (250ml) ramekins (or use a 1.5L baking dish). Cover with crumb mixture. Bake for 15-20 minutes until golden and bubbling.
- Step 5Meanwhile, whisk yoghurt, cream and remaining vanilla seeds together until soft peaks form. Serve crumble hot, drizzled with yoghurt mixture.
- High fibre
- High protein
- Low sodium
- Vegetarian
Nutrition
2182 kj
Energy
22g
Fat Total
10g
Saturated Fat
4g
Fibre
8g
Protein
40mg
Cholesterol
101.65mg
Sodium
61g
Carbs (sugar)
72g
Carbs (total)
All nutrition values are per serve
Notes
Arrowroot is available from supermarkets.
- Author: Jessica Brook
- Image credit: Brett Stevens
- Publication: Taste.com.au
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