Recipe by Daniel Hurley of Forchefs
- 300g Fresh cherries
- 500g Stone fruit Peach, Nectarine
- 160 g Plain Flour
- 250g Sugar (adjust to taste)
- 80g Softened Butter
- Grated Ginger to taste
- 100g Coconut
- 100g Oats or Cornflakes
– Remove seeds from the cherries and stone fruits.
– Cut into small bite size pieces.
– Dissolve sugar in some water to make a stock syrup.
– Place fruit into the syrup and cook out until softened.
– Place into a baking dish ready for baking.
– Meanwhile, for your crumble topping, use your fingers to lightly rub the flour into the butter till the mixture resembles fine crumbs.
– Stir in the oats, the rest of the sugar and the ginger and coconut (You can make the topping in a food processor. Just whack in the flour, butter, sugar and ginger and whizz up. Add the oats and coconut for the last 10 seconds).
– Sprinkle the topping over the fruit and bake for 40–45 minutes, or until the fruit is bubbling up and the topping is golden.
Recipe by Michaela Uren of Forchefs
- 3 apples, peeled, cored, thinly sliced
- 680g pitted cherries
- 100g (1/2 cup) caster sugar
- 2 tbs fresh lemon juice
- 1 tsp ground cinnamon
- Melted butter, to grease
- 10 sheets filo pastry
- 60g butter, melted
- 100g almond meal
- Pure icing sugar, to dust
- Whipped cream, to serve
– Combine the apple, cherries, sugar, lemon juice and cinnamon in a large glass or ceramic bowl.
– Set aside for 2 hours to macerate. Drain.
– Preheat oven to 180ºC. Lightly brush a baking tray with butter.
– Place the filo on a clean work surface.
– Cover with a dry tea towel, then a damp tea towel (this prevents it drying out).
– Brush 1 filo sheet with melted butter. Top with another filo sheet. Brush with melted butter. Repeat with melted butter and remaining filo.
– Sprinkle with the almond meal.
– Place the filling along 1 long side, leaving a 6cm-wide border at each end.
– Fold in the ends and roll up firmly to enclose.
– Place, seam-side-down, on the prepared tray and brush with remaining butter
– Brush with remaining butter.
– Bake for 25 minutes or until golden.
– Dust with icing sugar.
– Serve with whipped cream.