Roasted Cherries with Yoghurt Cream and Pistachio Lime Crumble
By Yotam Ottolenghi
Published on 30 April 2026
A dessert full of contrasts, this Roasted Cherries with Yoghurt Cream and Pistachio Lime Crumble from chef Yotam Ottolenghi is both indulgent and refreshing. Roasting intensifies the cherries’ sweetness, the crumble adds a crispy bite and the chilli brings subtle heat – though you can leave it out if you prefer. Time and servings
25 minsTotal time
8Servings
10 minsPrep time
15 minsCooking time
Ingredients
- 450g frozen sweet cherries (do not defrost)
- 120g caster sugar
- ½ tsp chilli flakes (optional)
- 1 vanilla pod, seeds scraped and reserved (keep the pod too
- 1½ tbsp extra-virgin olive oil, plus ¼ tsp
- 3 limes, 2 finely zested, juiced to give 2 tbsp, plus extra wedges to serve (optional)
- 30g shelled roasted pistachios
- 300ml double cream
- 250g Greek yoghurt
Method
Step 1
Preheat the oven to 230°C/210°C fan/gas 8. In a 20cm x 30cm ovenproof dish, combine the frozen cherries, 2½ tbsp of the sugar, ¼ tsp chilli flakes (if using), the scraped vanilla pod and 1½ tbsp oil. Roast for 15 mins, shaking the dish halfway through, until the cherries are cooked and have released their juices.Step 2
Add the lime juice and set aside until cool and syrupy.Step 3
Meanwhile, pound the lime zest, pistachios, 1 tbsp of the sugar and the remaining ¼ tsp chilli flakes (if using) with a pestle and mortar to a rough crumble (or chop by hand). Stir in ¼ tsp oil to loosen.Step 4
In a bowl, whip the cream, yoghurt, remaining 4½ tbsp sugar and reserved vanilla seeds to medium soft peaks. Spread out on a serving plate or shallow bowl. Spoon over the cherries with their juices, scatter over the crumble and serve with lime wedges for squeezing over, if you like .