Cooking Time Prep time 20 mins, cook time 40 mins.
500 gm.Cherries, fresh or frozen, pitted
100 gm. Raspberries
55g mCastor Sugar
1 tbsp.Corn Flour
1 tbsp.Lemon Juice
100 gm.Whole-Wheat Flour
50 gm.Rolled 0ats (not instant)
55 gm.Light Brown Sugar
1 tsp.Ground Cinnamon
Pinch of salt
1 tbsp.Butter, cut into small pieces
1 tbsp.Canola Oil
½ Orange Juice of.
2 tbsp.Almonds, slivers
Pre heat the oven to 180oC.
In a bowl, mix the Cherries, Raspberries, Sugar and Corn Flour with the lemon juice.
Place the fruit into a greased baking dish or into four individual dishes.
Bake in the oven for 20 minutes.
In the meanwhile, rub the Flour and Butter together to form large crumbs.
Add the Oats, Sugar, and Cinnamon and mix together.
Pour in the Juice and Oil and incorporate to moisten the crumble.
Remove the Fruit after 20 minutes and pack the crumble over the Fruit loosely.
Top with the Almonds and bake uncovered for 20 minutes until top is golden brown and fruit is just tender and bubbling.
Allow cooling for ten minutes and then serving with a dollop of thick Yoghurt.