Preheat oven to 220^oC. Combine the rice floyr, cornflour and salt in a bowl. Use your fingertips to rub the butter into the flour mixture until it resembles fine breadcrumbs. Add the sugar and water and stir to combine. [Dont worry if the mixture appears curdled].

Arrange the apples and cherries in the base of a 4cm deep, 20cm round ovenproof dish. Pour the flour mixture evenly over the apples and cherries. Bake for 25-30 minutes until golden. Serve immediately topped with cream.