Cherry Oat Crumble Pies
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Cherry Oat Crumble Pies
Recipe By Michael Weldon
Ingredients
4 sheets Coles butter buff pastry, defrosted in the fridge
Cherry Filling
500 g cherries, pits removed and quartered
50 g dried cherries or cranberries
½ cup Coles caster sugar
1 lemon juice
Oat Crumble
1 cup Red Tractor Australian organic oats
1 cup Coles plain flour
1 cup Coles brown sugar
175 g butter, diced
sea salt
Method
In a bowl combine the cherry filling ingredients, gently mix. All to sit and marinate for 10 minutes.
In a large bowl add the oat crumble ingredients, using your hands rub the flour into the dry ingredients until your mixture is a crumb like consistency.
Butter a 12-muffin tray. Cut the puff pastry into rounds with a cookie cutter that will fit onto the muffin tray. Press the pastry into the muffin tin then spoon in the cherry filling, leaving any excess liquid in the bowl. Top the cherry filling with the crumble and place into the oven. Bake for 30mins or until the pastry is golden, the crumble is crunchy, and the cherry is warmed through.
Serve warm or cold.
With any left-over crumble, bake until golden and use on your next yoghurt or layered desserts.
