Cherry and Raspberry Fudge Crumble

Inventiveness, when in snow conditions and unable to get out of the drive, is all-important!  Frustrated by a wish to make a lovely warming fudge crumble combined with a lack of the usual rhubarb, I was forced to investigate the freezer for alternatives.... and just look what I found!!!!   Sweet cherries and home grown raspberries make the most delicious pudding imaginable.   It made up beautifully using gluten free digestive biscuits.  If you do use them, use a little less butter. 

Cherry and Raspberry Fudge Crumble

Cherry and Raspberry Fudge Crumble

1 ½ lb/900g frozen cherries and raspberries (approx.)

2oz/50g sugar, white or brown (to taste – I usually use less)

Slug of cassis/framboise

for the crumble: 

4oz/110g butter (3.5oz/90g if using gluten free biscuits)

4oz/110g Demerara sugar

6oz/170g digestive biscuits, crushed to crumbs

1 rounded teaspoon ground cinnamon

Defrost the fruit in an ovenproof dish.  Add the liqueur and sugar to taste. 

Set the oven to 200 deg C.

Melt the butter in a saucepan, stir in the Demerara sugar, digestive crumbs and cinnamon.  Cook for 5 minutes, stirring from time to time.  Then cover the fruit with the crumble and bake in a hot oven 200 deg C for 15 or so minutes until golden brown.  Remove from the oven and serve either warm with vanilla ice cream (home made, naturally!) or cold with whipped cream/Greek yoghurt.