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Articles: Recipe


  • 500 gms Seasonal Cherries – pitted and halved.
  • 2 cups of Shaved Coconut.
  • 1 cup Coconut Milk.
  • 2/3 cup Condensed Milk.
  • 1 block of prime quality white chocolate – broken into small shards in the Kitchen-wizz.
  • Almond Meal, Caster Sugar, Cinnamon, Nutmeg, Brown Sugar, Rolled Oats, Butter, Flour and Vanilla Essence. [Usual pantry stuff]


  • Pre-heat a pan on medium heat, no oil.
  • Add the coconut slakes, spread them evenly. Toast the flakes, stirring often till golden brown.
  • In a small sauce pot, combine condensed milk and Coconut Cregrave;me, stir well. Add the toasted coconut flakes to the pot. Cook the mixture on medium heat, stirring often for about 15 minutes.
  • Transfer the mixture into a blender and blend well.
  • Place the prepared cherries in a large saucepan and cover with water. Simmer covered with lid on med-high till cherries are just tender [usually 5 mins’ once water is simmering]. Then drain cherries well and place in a large bowl.
  • Combine: Caster sugar, Cinnamon, White Chocolate and the Coconut Syrup Mix then fold through the cherries.

Crumble Mix:

  • Combine by hand: Flour, Brown Sugar, Rolled Oats, Coconut, Almond Meal, Cinnamon and Nutmeg in a large bowl until evenly mixed through.
  • Melt butter and add Vanilla Essence to butter and stir through.
  • Add butter mix to ingredients and mix well using a fork. Ensure all ingredients are moist and mixture has a crumbly texture.


  • Place the cherry mix evenly in a medium casserole dish.
  • Spread crumble over top.
  • Bake at 180 °C for 30-40 minutes or until the crumble topping is slightly browned.

Enjoy with a large dollop of thickened crème.