I know I’m a bit late with this recipe: the cherry season is almost gone by now. All the same, I had bought a lot of cherries to make the Red Fruit Crumble and I couldn’t help making some jam. I’m a fanatic of jams and preserves, as some of you know (have a look here, here, and here for a quick look…), and of course, cherry jam is no exception.
After a long-coveted vacation full of bathing and sun-bathing, we are ready to start again with a post I already published on Honest Cooking: a red fruit crumble. For those who know me this is no big surprise: I adore crumbles (both sweet and savory, as you can see here, here, here and here) and to me they are the perfect way to eat fruit pies.