“Cherry slices” – no cherries required!

Use whatever fruit you like in these ‘cherry slices’! Apple, blueberry and apricot are all delicious. 

Somewhat inevitably, I have an ever-growing collection of Jewish cookery books. Some I use frequently, like my wonderful and well-worn Evelyn Rose. Others I dip into from time to time, like Olive Trees and Honey, which is a lovely collection of traditional Jewish vegetarian recipes. 

However, the one I’ve had the longest (it was a Bat Mitzvah present when I was 12 years old) is Carr and Oberman’s Gourmet’s Guide to Jewish Cooking. It contains roughly equal parts traditional jewish recipes (chopped liver, chicken soup etc) and food that presumably was fashionable when the book was first published – sometime in the early 1970s? Many of the recipes in this latter category are pretty horrendous sounding by today’s standards – avocado soup? Sweet and sour giblets? Lung and liver pie? Bleurgh. The over-saturated colour illustrations don’t help much, either.

BUT, and it’s a big BUT, there is one recipe in this book that takes me back to my childhood in an instant. Cherry slices. It was a frequent dessert feature on our Friday night dinner table, although I can’t recall a single instance when my Mum made it with cherries. Usually it was apple, and occasionally (this was the 1980s remember) tinned apricots. Yum! 

A few weeks ago we were visiting my parents, and I mentioned my memory of cherry slices to her. Of course we had to make it! That time, we used stewed apple, and the consensus was a) it was still delicious and b) the ratio of ‘bottom’ to ‘topping’ needed adjusting. 

Which is just what I have done. As well as translating the recipe into metric units and making one or two other minor tweaks. I still haven’t made it with cherries mind you. I used blueberries, but you can substitute any fruit you like, really. I might have a go with tinned apricots, just for nostalgia’s sake.

We had this warm, with ice-cream, as a pudding, and it was delicious. The cinnamon-sugary topping forms a sweet, brittle crust over the fruit, which cracks and crumbles under the pressure of your spoon. Mmmmm. Once the leftovers had cooled down, I served this in slices, like cake, and it was also fabulous. Good on its own, but again, a little ice-cream,  cream, or even natural yogurt wouldn’t hurt at all. Perfect with morning coffee.

 

Use whatever fruit you like in these 'cherry slices'! Apple, blueberry and apricot are all delicious. A cinnamon-sugary topping forms a sweet crust over the fruit, to create a wonderful cake or pudding. Yum!

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"Cherry slices" - no cherries required
Serves 10
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Prep Time
15 min
Cook Time
45 min
Total Time
1 hr
Prep Time
15 min
Cook Time
45 min
Total Time
1 hr
245 calories
34 g
19 g
12 g
3 g
2 g
82 g
12 g
19 g
0 g
9 g
Nutrition Facts
Serving Size
82g
Servings
10
Amount Per Serving
Calories 245
Calories from Fat 104
% Daily Value *
Total Fat 12g
18%
Saturated Fat 2g
11%
Trans Fat 0g
Polyunsaturated Fat 4g
Monounsaturated Fat 5g
Cholesterol 19mg
6%
Sodium 12mg
0%
Total Carbohydrates 34g
11%
Dietary Fiber 1g
5%
Sugars 19g
Protein 3g
Vitamin A
11%
Vitamin C
5%
Calcium
1%
Iron
2%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
For the bottom
  1. 75g margarine or butter - plus extra for greasing the dish/tin
  2. 115g self-raising flour
  3. 25g caster sugar
  4. 1 egg
For the filling
  1. 300g blueberries - or other fruit of your choice
For the topping
  1. 130g caster sugar
  2. 60g self-raising flour
  3. 60g margarine or butter
  4. 1 tsp cinnamon
Instructions
  1. Preheat the oven to 180C. Grease a 23cm round baking dish or cake tin.
  2. To make the bottom, rub the margarine into the flour to give crumbs. Stir in the sugar. Add the egg and mix well to give a soft dough.
  3. Spread the dough over the base of the greased dish.
  4. Spread the fruit filling over the dough to give an even layer.
  5. To make the topping, rub the margarine into the flour to give crumbs, then stir in the sugar and cinnamon. Sprinkle into an even layer on top of the fruit.
  6. Bake at 180C for 45minutes - 1 hour, until golden on top and cooked though. Serve warm as a pudding, or cold as a cake.
beta
calories
245
fat
12g
protein
3g
carbs
34g
more
Family-Friends-Food https://family-friends-food.com/

The cinnamon-sugar topping forms a delicious golden crust over the fruity filling in this gorgeous cake/dessert. Use whatever fruit you like in these 'cherry slices'!

3 Comments:

  1. Thank you for posting this. Bessie Carr was my Savta (grandmother) and it gives the whole family such pleasure to know that her recipes are still being enjoyed.

    • Thank you Sharon! I’m so happy that you found my blog and thrilled that you took the time to comment. You must have wonderful memories of her cooking ?

  2. Cate (@meaddthree)

    Oh, these look absolutely delicious! I love the fact that there’s no cherries in a cherry slice 🙂

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