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.
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.
Cherry chocolate crumble
For the cherry filling
- 800 grams (1.8 lb) Bing cherries 4 cups, pitted
- 100 grams (½ cup) granulated sugar
- 7.5 mL (½ tbsp) fresh lemon juice
- 22.5 mL (1½ tbsp) minute tapioca
- 1.25 mL (¼ tsp) pure almond extract
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.
I do my best to bake with the finest ingredients. Stirling Creamery, a Canadian company, has provided the butter for this post.