Swiss Cherry Crumble

I devised the next recipe a few years ago when staying in a friend’s chalet in the Swiss alps. We would go down to the valley to shop, and, as it was early July, we feasted on cherries.



  • 6 heaped tablespoons plain flour
  • 125 g (4 oz) unsalted butter, chilled and diced
  • 2 tablespoons unsweetened muesli
  • 2-3 tablespoons demerara sugar


  • 25 g (1 oz) unsalted butter
  • 500 g (1 lb) fresh or bottled morello cherries, stoned
  • 1 teaspoon cornflour
  • 1 teaspoon caster sugar
  • 2 tablespoons kirschwasser


Rub the flour and butter together until it resembles coarse breadcrumbs. Stir in the muesli and the sugar.

Butter an ovenproof dish, and put in the fruit. Mix the cornflour and sugar, and sprinkle over the fruit. Spoon the crumble over the top, except for a small hole in the middle, which you keep open with a rolled paper tube. Bake the crumble for 30 minutes or so in a preheated oven at 200°C/ 400°F/gas mark 6, turning it down a notch or two after 15 minutes. Remove from the oven, take out the paper roll, and carefully pour in the kirschwasser. Serve warm. Incidentally, never buy Kirsch Fantaisie, not even for cooking; cherries have been nowhere near it.