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
1 cup plain flour
1 cup brown sugar
175g butter, diced
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