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Photo of Cherry and muesli crumble by WW

Cherry and muesli crumble

Total Time
30 min
10 min
20 min
This DIY muesli crumble makes a tasty, crunchy topping for your fruit.


Oil spray

1 x 3 second spray(s)

Cherries, pitted, frozen

300 g

No added sugar orange juice

2 tbs

Reduced fat oil spread

1 tbs

Golden syrup

3 tsp

Rolled oats, dry

cup(s), (30g), gluten-free variety

Rice flakes cereal

cup(s), (35g)


2 tbs, finely chopped

Pumpkin seeds (pepitas)

1 tbs

Mixed spice

½ tsp


  1. Preheat oven to 200°C. Lightly spray four ½-cup (125ml) capacity ovenproof dishes with oil and place on a baking tray.
  2. Combine cherries and juice in a small saucepan over medium heat. Bring to the boil. Reduce heat and simmer, uncovered, for 3-4 minutes or until cherries soften and sauce thickens slightly. Spoon cherry mixture into prepared dishes.
  3. Combine spread and syrup in a microwave-safe jug. Cook on High (100%) for 30 seconds or until melted. Combine oats, rice flakes, walnuts, pepitas and mixed spice in a medium bowl. Add spread mixture and stir to combine.
  4. Sprinkle oat mixture over cherry mixture. Bake for 10-12 minutes or until crumble is golden. Serve.


SERVING SUGGESTION: Vanilla fruche. TIP: Rice flakes are also known as rolled rice. You can find them and gluten-free oats in health-food aisles. This recipe can also be made with frozen sour cherries.