John Myers
Sour Cherry Crumble
The perfect sour cherry crumble recipe with a picture and simple step-by-step instructions.
- 350 gr Flour
- 50 g Ground almonds
- 150 g Sugar
- 200 g Butter, soft
- 1 Egg
- 1 pck. Vanilla sugar
- 0,5 pck. Baking powder
- 700 g Sour cherries, pitted
- 1,5 pck. Custard powder vanilla
- 100 ml Cherry juice or apple juice
- 3 Eßl. Sugar
- 4 cl Currant liqueur own production
- 50 g Chopped almonds
- Mix the soft butter with the egg and sugar until foamy. Gradually add the flour, ground almonds, vanilla sugar and the baking powder. Now work the dough into a sprinkle with your hands. 2/3 of the dough in a greased springform pan Press the dough evenly onto the bottom of the tin, forming a border of around 3cm.
- Mix the vanilla powder with the sugar and mix with a little water. Bring the sour cherries to the boil with the juice. Pour in the mixed vanilla pudding powder and let it boil for 1 minute. Now stir in the liqueur. Pour the cherry mixture into the springform pan.
- Mix in the chopped almonds under the remaining crumble dough. Spread the crumbles on the cherries. Bake at 180 degrees in a preheated oven for about 60 minutes. SORRY! Unfortunately, I thought too late to take more pictures of the preparation.
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