Cherry and Apple Crumble
425g can whole pitted cherries, drained
800g can pie apple
470g packet butter cake mix
100g butter, thinly sliced and chilled
1/3 cup coconut
1/2 cup flaked almonds
1/3 cup brown sugar
custard or ice-cream, to serve
1. Combine cherries and apples in the base of a 23cm pie plate. Sprinkle evenly with dry butter cake mix.
2. Lay slices of butter over the cake mix, covering it completely.
3. Place coconut and almonds into an oven bag and twist the bag closed. Microwave for 3 to 4 minutes on HIGH (100%) power, gently shaking the bag every minute until mixture is lightly toasted. Transfer to a bowl, stir in sugar.
4. Sprinkle the almond mixture over the butter and cook, uncovered, for 10 to 12 minutes on HIGH (100%) power, or until butter is completely melted. Stand for 5 minutes to allow top to firm. Serve hot with custard or ice-cream.