This recipe by Sofia Magalhães is a great option to take advantage of the cherries that are so typical at this time of year.
May and cherries are two words that marry perfectly. Fruit couldn’t be more in season, so here’s an idea of a sweet made by the queen of waste-free cooking, Sofia Magalhães from @blogdaspice
A cherry crumble, sound good? Join us in the kitchen.
- 1 + 1/3 cup spelt flour
- 2 c. coconut sugar soup
- 1/4 c. sea salt tea
- 8 c. tablespoon coconut oil (solid)
- 4 to 6 c. cold water soup
- 1 kg ripe cherries (pitted)*
- 1 cup of water
- 1/3 cup rice jelly
- 1 /2 vanilla pod
- 1 cinnamon stick
- 1 cup coarse flaked oatmeal
- 1/2 cup coarse flaked barley
- 1/2 cup coarsely chopped nuts of your choice (I used hazelnuts, walnuts, and almonds)
- 8 to 10 c. spelt flour soup
- 4 c. soup of water (or apple juice)
- 2 c. coffee orange or lemon zest (optional)
- 2 c. tablespoon coconut sugar (optional)
- Yogurt and fresh cherries: optional for decoration
Mix the flour, sugar, and salt in the mixer or food processor on a low speed to make the base of the pie. Next, maintaining speed, introduce the solid coconut oil. Start adding the water, spoon by spoon. As soon as the dough forms a ball and comes loose from the sides stop. Transfer to a bowl, cover with foil or in an airtight container, and refrigerate for at least 1 hour.
Meanwhile, add all the ingredients for the stuffing to a pot, stir, and bring to medium heat. Once it starts boiling, reduce the heat, uncover, and let it reduce until it is almost out of water (can take up to 30 min.), stirring occasionally. Turn off the heat and let it cool.
Returning to the base, remove it from the refrigerator and leave it at room temperature for 10-20 min. With a rolling pin roll out the dough until it is about 1 cm thick and place it in a baking pan at least 3 cm high and about 15-20 in diameter. Cover it with film and freeze it for at least 30 min (this process will minimize it shrinking when you put it in the oven).
After the freezing time is over, preheat the oven to 180°C and bake it for 15min at the same temperature, or until golden brown. Remove and let cool completely until you start the last part.
Preheat the oven to 200°C. Put all the crumble ingredients together in a bowl, except for the water/juice and coconut sugar. Mix everything well and keep adding the water until the mixture starts to clump together. Arrange the filling on top of the pie base (removing the vanilla pod and cinnamon stick) and top with the crumble mixture. Spread the coconut sugar on top of the crumble (optional). Bake in the oven maintaining the temperature for 10 min or until the crumble is golden brown. Remove, let cool, and serve with a few spoonfuls of your favorite yogurt and fresh cherries.