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    Home » Cobblers & crisps

    Published on: June 10, 2015 by Janice; Updated on: October 8, 2021 3 Comments

    Bittersweet cherry chocolate crumble

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    Make this easy cherry chocolate crumble from fresh Bing cherries and a chocolate crumble topping with this recipe!

    Sweet cherry chocolate crumble

    I think bittersweet chocolate and sweet cherries are a match made in heaven, and I don't think I'm the only one. I find it's important to add a little almond extract (the real kind, not the fake kind) to the cherries to help bring out their flavour and perk them up, otherwise, cooked cherries can be a bit bland. Feel free to use almond extract, if you prefer. 

    Bing cherry chocolate crumble
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    Thickeners for cherry fillings

    I used quick-cooking tapioca (the tiny kind) to thicken the fruit juices because cherries give off A LOT of liquid, as you will see when you start cooking them on the stove.

    Unless you want to make a weird baked cherry chocolate soup, you should use a thickener. I tested 2 tablespoons in my first attempt at this recipe, and then 1.5 tablespoons in my second attempt. The cherry layer is still quite set, as you can see. I think this is just right, but you can try lowering the tapioca even more if you want the cherries to be a little looser.

    Another option to try would be tapioca flour or even cornstarch. Both of these will make a clear filling that is properly set. Remember a little goes a long way, as long as the filling comes to a boil and bubbles!

    Cherry chocolate crumble

    Don't forget, crumbles are fruit desserts made with a crispy topping that does not contain oats, whereas crisps contain oats. This rhubarb crumble is simple, yet a classic rhubarb dessert you can't go wrong with.

    If you like unusual crumbles, be sure to check out my grape crisp with a peanut butter crumble topping. Or for something more traditional, there's always strawberry rhubarb crumbles.

    Bing cherry chocolate crumble
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    Cherry chocolate crumble

    Prevent your screen from going dark
     Bittersweet chocolate and sweet cherries are a match made in heaven in this cherry chocolate crumble. I like to add a little almond extract to the cherries to really make them pop, but feel free to use vanilla,
    Course Dessert
    Cuisine American
    Keyword cherry chocolate crumble
    Prep Time 25 minutes
    Cook Time 35 minutes
    Total Time 1 hour
    Servings 10 servings
    Calories 282kcal
    Author Janice

    Ingredients

    For the cherry filling

    • 800 grams (1.8 lb) Bing cherries, 4 cups, pitted
    • 100 grams (½ cup) granulated sugar
    • 7.5 mL (½ tablespoon) fresh lemon juice
    • 22.5 mL (1½ tablespoon) minute tapioca
    • 1.25 mL (¼ teaspoon) pure almond extract

    For the chocolate crumble

    • 63 grams (½ cup) bleached all-purpose flour
    • 50 grams (½ cup) Cacao Barry extra brute cocoa powder
    • 48 grams (½ cup) unsweetened shredded coconut
    • 150 grams (¾ cup) granulated sugar
    • 60 grams (¼ cup) Stirling Creamery Churn 84 salted butter, melted

    Instructions

    First prepare the cherries

    • Combine cherries with sugar and lemon juice in a medium saucepan. Heat the fruit on medium for about 10 minutes. In that time, the cherries will release their juice, the sugar will dissolve and the mixture will come to a boil.
    • Remove the pan from the heat and let sit for 10 minutes.
    • Stir in the tapioca and let the mixture sit for 1 hour, then add the almond extract.

    Now make the crumble

    • Preheat the oven to 375ºF.
    • Whisk together the flour, cocoa, shredded coconut, and the sugar. Pour the melted butter over top and work it in with a fork and then your fingers to get all the ingredients evenly mixed.
    • Pour the cherry mixture into a 10 inch round deep dish baking dish (or equivalent). Top with the crumble, pressing the crumble mixture together as you drop it over the cherries to help form clusters of crumbs.
    • Bake the crumble for 30 to 35 minutes or until the cherry mixture is quite bubbly and hot. Let sit to cool on a wire rack before enjoying warm or at room temperature. It tastes amazing served with lightly sweetened whipped cream.
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    Notes

    • For the tapioca, I used tapioca like this on Amazon
    •  I baked with Stirling Creamery Churn 84 salted butter
    • Cacao Barry extra brute cocoa is a very dark cocoa powder that you can find on Amazon.
    Tried this recipe?Mention @bakesomethingawesome or tag #bakesomethingawesome!

    Nutrition

    Calories: 282kcal

    I do my best to bake with the finest ingredients. Stirling Creamery, a Canadian company, has provided the butter for this post.

    More Recipes for cobblers and crisps

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      Rhubarb crumble
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      Blueberry rhubarb crisp with marzipan crumble
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      Concord grape crisp with peanut butter crumble topping
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    Comments

    1. Marlene says

      June 10, 2015 at 2:16 pm

      Oh, mon dieu! As soon as I saw that photo I knew I had to jump onto your blog and read the post (and here I just sat down at my computer for 'a minute' in between chores [pause for laughter]. Chocolate and cherry is such a classic combination, but would I ever have thought of a crumble on my own? Well, now we'll never know the answer to that question.

      As for moving, I have moved many times -- some for practical reasons, some for happy reasons, and some, well some were not happy moves. I thought my last home would be a lasting abode, yet here I find myself writing you from another new home. As far as moving goes, the one thing I've learned (besides how to pack really well) is to never make predictions.

      Reply
    2. Guy Gervais says

      June 01, 2021 at 11:49 am

      Hi Janice,

      I'll try this for sure!

      Would you know if Stirling Creamery products are available here in Montreal?

      Regards,

      Guy

      Reply
      • Janice says

        June 01, 2021 at 2:25 pm

        Hi! Good question, I have seen it at Fromagerie Hamel and Fromagerie Atwater in the past, but not consistently....
        Crumble toppings are pretty forgiving, so in this case, I'd say you can use your favourite butter that you bake with usually and you probably won't have to make any adjustments. Hope that helps!

        Reply

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