Cherries bring back so many wonderful memories of my childhood. Cherries meant school was over and summer holiday started, they meant hanging out in my dad’s garden doing nothing but lying in the sun, grilling and creating little rainbows with the garden hose. And picking cherries of course. I rarely succeed in putting aside enough cherries to bake something. Usually once I start eating them, I just can’t stop. Last weekend, I was really craving for some cherry crumble so I tried my best to put some cherries aside and it was absolutely worth it. Try to make these and see for yourself.
Ingredients (makes 6 mini crumbles)
500g cherries, pitted
200g spelt flour
50g coconut oil
Preheat oven to 180°C. Divide cherries between six mini dishes. In a bowl, rub the spelt flour and coconut oil together with your fingers until crumbly. Add tagatose and mix together again. Scatter the topping over the cherries and bake for 30 minutes or until golden brown on top.