Cherry Crumble with morello cherries

Name: Cherry Crumble with morello cherries
Cook time: 50 min
Total time: 50 min
Yield: 16
Ingredients: 1 glass (720 ml) Morello cherries; 200 g Butter or margarine; 200 g Sugar; 1 package Vanillin sugar; 1 egg (size M); 7-10 Tbsp grated rind of 1 untreated lemon; 400 g Flour; 1 TEASPOON Baking Powder; 200 g Cherry Jam; 7-10 Tbsp Mint; 7-10 Tbsp Grease

AUTHOR
Xavier Baldwin

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 16

1 glass (720 ml) Morello cherries
200 g Butter or margarine
200 g Sugar
1 package Vanillin sugar
1 egg (size M)
7-10 Tbsp grated rind of 1 untreated lemon
400 g Flour
1 TEASPOON Baking Powder
200 g Cherry Jam
7-10 Tbsp Mint
7-10 Tbsp Grease

Directions

1
Drain the cherries well on a sieve. Cream fat, sugar and vanilla sugar. Add egg and lemon peel and stir in. Sift flour and baking powder and stir half into the fat-sugar mixture.
2
Knead in the remaining flour with your hands and work into crumbles. Press 2/3 of the crumbles into a greased pie mould (26 cm Ø), pressing the rim up. Pre-bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 15 minutes.
3
Mix the cherries and jam and put it on the cake. Spread crumbles on top and bake in the oven at the same temperature for another 20-25 minutes. Let the cake cool down and serve. Decorate with mint.