Nigella Cherry and Almond Crumble

Nigella Cherry and Almond Crumble is made with Bramley apples, frozen sweet pitted cherries, plain flour, ground almonds, flaked almonds, and vanilla and almond extracts. This recipe creates a warm, golden-topped fruit crumble with rich, tart cherry flavor. It takes about 1 hour and 10 minutes to prepare and serves 4–6.

Nigella Cherry and Almond Crumble Ingredients

For the Crumble Topping:

• 150g plain flour (or gluten-free plain flour)
• 50g ground almonds
• 1 tsp baking powder (gluten-free if necessary)
• ⅛ tsp fine sea salt
• 125g cold unsalted butter
• 50g granulated sugar
• 30g flaked almonds

For the Filling:

• 375g Bramley apples
• 35g unsalted butter
• 1 tbsp (12g) caster sugar
• 800g frozen sweet pitted cherries
• 1 tsp vanilla extract
• ¼ tsp almond extract

How To Make Nigella Cherry and Almond Crumble

1. Make the Crumble Mix: Combine flour, ground almonds, baking powder, and salt. Rub in the butter until the mixture resembles coarse crumbs. Stir in the sugar and chill if making ahead.
2. Cook the Apples: Peel, core, and chop the Bramley apples. Cook with butter and sugar over low heat, covered, until softened (5–10 minutes).
3. Add the Cherries: Increase heat to medium-high, stir in frozen cherries, and cook covered for 3 minutes. Uncover and cook for 2 more minutes.
4. Add Flavor: Stir in vanilla and almond extracts and transfer the fruit mixture to a 23cm pie dish.
5. Top with Crumble: Scatter the crumble mix evenly over the fruit without pressing down. Sprinkle with flaked almonds.
6. Bake: Bake at 190°C/170°C Fan for 30 minutes until golden and bubbling.
7. Rest and Serve: Let the crumble stand for 15 minutes before serving with cream, custard, or ice cream.

Recipe Tips

• Use Bramley Apples Only: Their sour fluffiness contrasts perfectly with sweet cherries.
• Don’t Overcook Cherries: Keep the 3-minute rule to avoid excess liquid.
• Chill Crumble Topping Ahead: Prepping this component makes for fast assembly later.
• Flaked Almonds Finish It: Toasting during baking adds a delightful crunch.

What To Serve With Cherry and Almond Crumble

This warm crumble pairs beautifully with cold pouring cream, homemade custard, or a scoop of vanilla or cheesecake-flavored ice cream. The tart cherry flavor also contrasts wonderfully with advocaat-spiked ice cream or whipped cream.

How To Store Cherry and Almond Crumble

Refrigerate: Cover and store leftovers in the fridge for up to 3 days. Reheat gently in the oven.
Freeze: Freeze the crumble topping separately, raw. You can bake straight from frozen. The cooked fruit base is best made fresh or refrigerated for a few days before topping and baking.

Cherry and Almond Crumble Nutrition Facts

• Calories: ~410
• Total Fat: 21g
• Saturated Fat: 12g
• Carbohydrates: 52g
• Sugar: 29g
• Protein: 4g
• Sodium: 170mg

FAQs

Nigella Cherry and Almond Crumble

Author: Clara Bennett Cooking Method:Baking Cuisine:British Courses:Dessert

Difficulty:BeginnerPrep time: 25 minutesCook time: 30 minutesRest time: 15 minutesTotal time:1 hour 10 minutesCooking Temp:100 CServings:6 servingsEstimated Cost:25 $Calories:410 kcal Best Season:Available

Description

A comforting, golden almond crumble with sweet-tart cherries and buttery Bramley apples beneath.

Ingredients

For the Crumble Topping:

• 150g plain flour
• 50g ground almonds
• 1 tsp baking powder
• ⅛ tsp fine sea salt
• 125g cold unsalted butter, cubed
• 50g granulated sugar
• 30g flaked almonds

For the Filling:

• 375g Bramley apples, peeled and chopped
• 35g unsalted butter
• 1 tbsp caster sugar
• 800g frozen sweet pitted cherries
• 1 tsp vanilla extract
• ¼ tsp almond extract

Instructions

1. Combine flour, almonds, baking powder, and salt; rub in butter until crumbly, stir in sugar.
2. For filling, cook apples with butter and sugar until soft, about 10 mins.
3. Add frozen cherries, cook covered for 3 mins, then uncovered for 2 more mins.
4. Stir in vanilla and almond extracts, transfer fruit to 23cm baking dish.
5. Top with crumble mix, scatter flaked almonds, bake at 190°C/170°C Fan for 30 mins.
6. Let stand 15 mins before serving with cream or custard.

Notes

• You can freeze the crumble topping for convenience.
• Bramley apples give best texture and tang; avoid sweet eating apples.
• Don’t press down the crumble topping—keep it light for best crunch.
• Let fruit cool slightly before topping to prevent sogginess.