Bittersweet cherry chocolate crumble

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

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. 

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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!

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.

📖 Recipe

Cherry Chocolate Crumble

AuthorAuthor : Janice Lawandi

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,

5 from 1 vote

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Prep Time 25 minutes mins

Cook Time 35 minutes mins

Total Time 1 hour hr

Course Dessert

Cuisine American

Servings 10 servings

Calories 465 kcal

Ingredients

 

MetricUS Customary

 

1x2x3x

For the cherry filling

• ▢ 800 grams Bing cherries 4 cups, pitted
• ▢ 100 grams granulated sugar
• ▢ 7.5 mL fresh lemon juice
• ▢ 22.5 mL minute tapioca
• ▢ 1.25 mL pure almond extract

For the chocolate crumble

• ▢ 63 grams bleached all-purpose flour
• ▢ 50 grams Cacao Barry extra brute cocoa powder
• ▢ 48 grams unsweetened shredded coconut
• ▢ 150 grams granulated sugar
• ▢ 60 grams 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 375 °F (190 °C).
• 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.

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.

Nutrition

Calories: 465kcalCarbohydrates: 93gProtein: 8gFat: 9gSaturated Fat: 6gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 13mgSodium: 55mgPotassium: 112mgFiber: 10gSugar: 67gVitamin A: 2990IUVitamin C: 0.4mgCalcium: 82mgIron: 2mg

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