Name: Cherry and lime leaf crumble
Ingredients: 600g frozen black cherries (keep frozen); 50g light brown sugar; 2 tsp sumac; 2 tbsp pomegranate molasses; 1 lime: finely grated zest, plus 2 tbsp juice; 6 Makrut lime leaves; 1 tbsp cornflour; 50g unsalted butter, melted, plus 1 tbsp extra for the dish; 100g jumbo oats: 70g whole, 30g blitzed to a fine powder; 75g light brown sugar; 50g salted, roasted cashews, very roughly chopped; 50g salted, roasted skin-on almonds, very roughly chopped; 1 tsp vanilla bean paste; ¼ tsp fine sea salt; Vanilla ice cream or clotted cream, to serve

New

Baking Dessert

Serves 6

Prep 10 min

Cook 30 min

A good crumble is one of the better arguments for a long Sunday lunch. This one uses frozen black cherries with sumac and pomegranate molasses. The lime leaf is faintly floral, aromatic, and exactly right against the cherries. The topping is closer to granola than traditional crumble - jumbo oats, cashews, almonds, everything baking into satisfying craggy clusters. Make a double batch. It keeps, and it's very good scattered over yoghurt or ice cream through the week, which is a reasonable consolation for the fact that it's no longer Sunday.

Ingredients

CHERRIES
600g	frozen black cherries (keep frozen)
50g	light brown sugar
2 tsp	sumac
2 tbsp	pomegranate molasses
1	lime: finely grated zest, plus 2 tbsp juice
6	Makrut lime leaves
1 tbsp	cornflour
GRANOLA CRUMBLE
50g	unsalted butter, melted, plus 1 tbsp extra for the dish
100g	jumbo oats: 70g whole, 30g blitzed to a fine powder
75g	light brown sugar
50g	salted, roasted cashews, very roughly chopped
50g	salted, roasted skin-on almonds, very roughly chopped
1 tsp	vanilla bean paste
¼ tsp	fine sea salt
	Vanilla ice cream or clotted cream, to serve

Method

Preheat the oven to 180C.
Butter a medium round baking dish (about 26cm in diameter) with the extra tablespoon of butter. Add all the ingredients for the cherries to the dish and mix to combine.
In a bowl, mix together everything for the crumble and scatter over the cherries. Bake for 30 minutes, until the crumble is golden brown and the cherry juices are starting to bubble up around the edges.
Serve warm, with ice cream or clotted cream.