Cherry filling:

  • 900g of cherries, stoned
  • 2 tbsp of light muscovado sugar
  • 2 tbsp of brandy
  • 1 knob of butter


  • 100g of rice flour
  • 100g of light muscovado sugar
  • 50g of gluten-free oats
  • 50g of pistachio nuts, unsalted
  • 100g of unsalted butter, cold, cut into cubes
  • 1 pinch of salt


  • Preheat the oven to 180°C/gas mark 4
  • For the fruit filling, place the cherries in a deep ovenproof dish and scatter over the sugar and brandy, then dot over the butter
  • To make the crumble topping, place all the dry ingredients in a food processor and pulse to roughly chop the nuts and oats – you can skip this step if you prefer a more rustic finish and just keep the nuts whole
  • Add the cold butter cubes to the food processor and pulse until it resembles breadcrumbs. Alternatively, use your fingertips to rub the cold butter into the dry ingredients until it becomes a sandy rubble
  • Scatter the crumble topping over the fruit and bake for 35-40 minutes. Serve piping hot, straight out the oven

Recipe from Great British Chefs