CHERRY STREUSEL . . . Juicy Bing cherries nestle between layers of meltingly rich short crumble.
Author: Mrs Butterfingers
Prep time: 10 mins
Cook time: 45 mins
Total time: 55 mins
A quick and easy dessert. Pit the cherries ahead of time and you can have the dessert in the oven in 10 minutes.
  • 1⅝ cup (200g, 7 oz.) of all-purpose flour
  • l cup (110g, 4 oz) ground almonds (aka almond flour)
  • 3 tsp. baking powder
  • ¼ tsp. fine sea salt
  • ½ cup (110 g, 4oz) extra-fine sugar (aka berry sugar, castor sugar)
  • 1 cup (225g, 8 oz) unsalted butter, chilled and diced
  • About 1¾ cups (400g,14 oz) cherries (pitted)
  • Icing sugar for dusting
  1. Heat the oven to 190C (375F).
  2. Place the flour, baking powder, salt, sugar in the bowl of a food processor,. Add the chilled butter and reduce the mixture to crumbs. It's very important that the butter is cold otherwise it will cream into a dough. Stop the motor when the mixture starts to cling together like a crumble.
  3. You can also prepare the mixture by hand.
  4. Press half of the mixture into the base of an 8 inch (20 cm) cake tin 3½ inches(9 cm) deep with a removable base.
  5. Scatter the cherries over the shortbread base, then scatter the crumble mixture over the top of the fruit.
  6. Place the cake pan on a larger pan to catch any drips.
  7. Bake for 45 minutes until the top is golden and crisp.
  8. Remove and allow the cake to cool, then run a knife around the collar to remove it.
  9. Dust with icing sugar and serve.
Recipe by Mrs. Butterfingers at