Well quite frankly, you cannot get simpler than this three ingredient cherry shortbread crumble. The first time I had it was at my mother-in-laws for pudding one Sunday. That was a two ingredient recipe but I’ve added a knob of butter to help bind the crumble.
I don’t know about you but as the nights draw in, days begin to cool (on that note, aren’t the days beautiful at the moment, even in the wind there’s a warmth to the air) I digress. I’m getting my appetite back for good homemade family foods. We don’t have weekly puddings, I’ll forgive you if you thought otherwise, what we tend to do is have a pudding on the Sunday instead. Over the summer that’s normally a bowl of chopped melon and mango but this three ingredient cherry crumble is so simple you’d be daft not to give it a go.
Off topic again but can I just say; pudding, pudding, PUDDING!
There! Got that out of my system. Brett hates the word. I’m only allowed to use it if the word ‘pudding’ is actually in the title like Bread and Butter Pudding. Apparently I have to say dessert instead. Me, I was brought up on puddings so puddings it shall remain. I’d love to know your thoughts actually feel free to agree or disagree in the comments.
So then, this recipe is literally a tin of cherry pie filling, a packet of your favourite free from shortbread biscuits and, as already mentioned, a knob of butter.
This recipe will feed two hungry pudding lovers, you’ll need to double up the ingredients for a family of four plus.
The simplest crumble you'll ever make, this Easy Cherry Pie is made in minutes and tastes like good family comfort food should. Depending on the biscuits you choose for the crumble topping this can easily be made gluten free, dairy free and vegan too.
- 1 410 g tin black cherry fruit filling
- 150 g packet of freefrom shortbread
- 1 knob of butter or dairy free alternative
- I reduce the pie filling before adding it to an oven proof serving dish, 15 minutes of rapid boiling will do the job, don’t leave the saucepan unattended and stir occasionally.
- To make the crumble topping pop your biscuits into a food bag and with a rolling pin smash the biscuits to the desired crumble texture.
- Tip into a bowl and add your knob of butter, you’ll need enough to be able to mix to bind the crumble mixture. But go easy too much and you’ll end up with an oily crumble topping.
- To build the crumble simply fill your serving dish with the fruit filling, sprinkle with crumble mixture to cover and pop into an oven or under the grill.
- If you choose to use an oven 200°C or 180°C fan for 20 minutes will do the trick.
Don’t lose it, Pin it! Three Ingredient Cherry Shortbread Crumble
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