Cherry crumble

Happy New Year everyone!

After a month it’s time to (reluctantly) get back to work – I could definitely use a couple more weeks of vacation… *sigh*

If you, like me, need a boost to get back to work I highly recommend this dessert. :)

Cherry crumble
adapted from here

320g fresh cherries, pitted and quartered
1 teaspoon lemon zest
2 teaspoons lemon juice
3 tablespoons demerara sugar

Topping:
½ cup (70g) all purpose flour
¼ teaspoon baking powder
2 ½ tablespoons (35g) unsalted butter, cold, cut into small cubes
2 tablespoons demerara sugar

Preheat the oven to 200°C/400°F. Put the flour and baking powder into a bowl and rub in the cubes of butter, using your fingers until you have a mixture like coarse sand. Stir in the sugar. Refrigerate while you get on with the fruit.
Mix the cherries with the lemon zest, juice and sugar and divide among two 1-cup (240ml) capacity ovenproof ramekins.
Sprinkle the crumble topping over the fruit, place the ramekins in a baking sheet and bake for 20 minutes or until the topping is golden and the fruit is bubbling.

Serves 2