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Cherry Oat Crumble Pies



Serves – 12 mini pies

Prep Time – 20 minutes

Cook Time – 30 minutes

Ingredients Cherry Filling

500g cherries, pits removed and quartered

50g dried cherries or cranberries

½ cup caster sugar

Juice of 1 lemon

Oat Crumble

1 cup plain flour

1 cup brown sugar

175g butter, diced

Sea salt

4 sheets butter puff pastry, defrosted in the fridge


In a bowl combine the cherry filling ingredients and gently mix. Allow 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 30 minutes 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.

Recipe by Michael Weldon

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