680g jar Morello sour cherries
2 tablespoons caster sugar
2 tablespoons cornflour
Vanilla ice-cream, to serve
FOR THE CRUMBLE TOPPING
2 ½ cups Rice Bubbles
½ cup desiccated coconut
¼ cup cocoa powder
½ cup brown sugar, firmly packed
75g unsalted butter, melted
Place undrained cherries and sugar in a medium, ovenproof frying pan (top measures 25cm in diameter). Stir over a medium to heat until sugar is dissolved.
Meanwhile, blend cornflour with 2 tablespoons water in a small bowl. Stir into cherry mixture. Bring to boil, stirring, until thickened. Remove from heat.
To make topping, place all ingredients in a large bowl. Stir until well combined. Sprinkle over cherries.
Cook in a moderate oven (180C) for about 10 minutes, or until topping is crisp.
Serve hot with ice-cream.
If you don’t have an ovenproof frying pan, cook cherries in a regular frying pan then transfer to an ovenproof dish before cooking in the oven.