Summary

Ingredients

• 250 g butter
• 250 g suar, brown (less if you like)
• 1 packet vanilla sugar
• 2 pinches salt
• 400 g flour, type 405 (or 630 spelled flour)
• 100 g biscuit (s), (Amarettini)
• 500 g sour cherries, pitted (or from the lass)
• 1 handful biscuit (s), (Amarettini crumbs) to sprinkle on the mold
• some butter for the pan
• 2 packs custard powder, vanilla (for cooking)
• 4 tablespoon sugar
• 1 liter milk
• possibly powdered sugar, for dusting

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Instructions

1. Drain the cherries well in a sieve (use the juice otherwise).
2. Melt the butter in a saucepan.
3. Roll the amarettinis in a freezer bag with the rolling pin into fine crumbs and mix with the flour and sugar. The two pinches of salt are important for the good taste of the crumble dough! Please also crumble a handful of Amarettini biscuits and set aside.
4. Pour the mixture into the melted butter and slowly work it in with a fork. The sprinkles practically arise by themselves.
5. Cook a vanilla pudding from the two packets of pudding powder according to the instructions on the packet. It doesn`t have to cool down.
6. Grease a pie form 28-30 cm in diameter and sprinkle with a handful of Amarettini breadcrumbs. Put half of the crumble dough in the pan. Distribute the drained cherries evenly on top. Now spread the pudding cream on the cherries and crumble the remaining crumble on top.
7. Bake the cherry crumble in the preheated oven on the middle rack at 200 ° C for 30 - 35 minutes.
8. The sprinkles should be golden brown.
9. TIP:
10. If you want the crumbles even more crispy, dust them thinly with powdered sugar BEFORE baking.
11. This crumble tastes best served lukewarm. Vanilla ice cream goes wonderfully with it.
12. This crumble with its crispy crumbles is also a pleasure with other types of fruit such as currants, blueberries, peaches, apricots, etc. There are hardly any limits to your imagination. For sweeter fruit such as strawberries, peaches or apricots, I would reduce the amount of sugar in the dough a little.