|INGREDIENT FOR CRUMBLE||Quantity|
|Molino Cosma superfine (“00”) flour||200 g|
|1 vanilla pod|
|Brown sugar||120 g|
|Cinnamon powder||5 g|
|Butter at room temperature.||100 g|
|INGREDIENT TO BUTTER||Quantity|
|Brown sugar||50 g|
|Butter to grease cake tins||10 g|
To prepare the cherry crumble, start with the filling. Rinse the cherries under running water, pat dry with a clean cloth then remove the stones. Place them in a bowl and add the sugar and grated lemon rind. Be careful to remove only the yellow part of the peel, avoid the white part as it is much more bitter.
Mix with a spatula to combine the ingredients and leave to rest for at least 30 minutes at room temperature, stirring occasionally with a spoon. In the meantime, prepare the dough for the crumble. Cut the vanilla pod lengthwise and scrape out the seeds using a small knife with a smooth blade. Set the vanilla pod seeds aside.
Now take a large bowl and tip in the flour, brown sugar, cinnamon powder and butter softened to room temperature.
Finally add the seeds of the vanilla bean and start working the ingredients together quickly with your fingertips to obtain a grainy, crumbly mixture, making sure the butter comes into contact with the dry ingredients. The mixture should be thick and crumbly not fine like sand.
Set the mixture aside. Butter 8 moulds that are 8 cm in diameter and 5 cm high.
Coat them with brown sugar, making sure to cover the entire surface of the mould. Spoon a few tablespoons of cherries into each mould and level it off. Cover each mould with the crumble up to the edge of the mould.
Place the moulds on a baking tray and bake in a preheated static oven at 180°C for 30 minutes. When the crumble top is golden and crispy, the mini crumbles are ready. Remove from the oven while they are still hot. Serve hot, still in the moulds.