For the fruity bit
2 Cooking apples
100 ml Brandy
1 tbsp sugar
For the crumble
100g plain flour
50g porridge oats
100g demerara sugar
4 small oven-proof ceramic dishes/ ramekins / casserole mini-pots
The night before: De-stone the cherries – this takes a while but is strangely enjoyable. Discard the stones and add the cherries to a large bowl. Pour over the brandy and shake over the tbsp of sugar and mix together. Cover with clingfilm and pop in the fridge overnight.
The next day: Heat oven to 200 degs.
Peel, core and chop the cooking apples. Add both them and the cherries & brandy mixture from the fridge to a saucepan and heat gently, bringing to nearly-the-boil. When the apples have mushed up a bit remove the pan from the heat and divide the mix between the mini-pots.
For the crumble, add the flour and butter to a food processor and blast until the mix resembles breadcrumbs. Now tip that mix into a large bowl and add the oats and sugar and mix well by hand. Add the mix to the tops of the pots, pressing down firmly in the top of each.
Add to the oven for 20-25 minutes.
Yummy serves with a dollop of clotted cream on top for the ultimate opulence. Would be perfect to batch cook too.