Sour Cherry Chocolate Crumble

IMG_7756For the last couple of weeks I’ve had this this low-grade summer cold which has made me less energetic than my normal self.  It hasn’t, however, stopped me from making dinner parties.  What I’ve tried to do is make less complicated and time-consuming dishes and give myself a bit of a break.

As most of my regular readers know I bought a flat of sour cherries at the market a few weeks back and so now have a freezer full of ready to use frozen sour cherries.

I love a crumble, they certainly are easy, but I was hankering for something that paired sour cherries and chocolate, had anyone made a sour cherry chocolate crumble and posted it on these here interwebs? No, at least not that I could find.  Everything I found was for some variation of a chocolate cake with sour cherries, think Black Forest Cake or brownies with dried cherries.  Not what I wanted.

It couldn’t be that hard right?  Indeed it was very simple.

Sour Cherry Chocolate Crumble

If you are using frozen cherries, measure out 6 cups and place them in a colander over a large bowl to thaw.  If you’re using fresh cherries no need to do this, just rinse, stem and pit.IMG_7755Preheat the oven to 375 F

In a large bowl add: 1 cup old fashioned rolled oats, 1/2 cup of toasted roughly chopped pecans, 1 cup of all purpose flour, 1/4 teaspoon of cinnamon, 6 tablespoons of Brown sugar, 2 Tablespoons of white sugar, 1 cup of dark (or milk) chocolate chips or chunks cut from a large slab of chocolate and a generous 1/4 teaspoon of salt.  

With your hands mix in 12 Tablespoons of unsalted butterIMG_7754 (1)In a large bowl add: 1 cup of sugar and 3 Tablespoons organic cornstarch, tapioca flour or just regular flour wisk together then stir in the cherries. Finally fold in 1-2 Tablespoon of kirsch or brandy (optional).

Place the cherries in a 2-3 quart baking dish and top with crumble.

You will have a nice thick layer of crumble.

Bake for 45-55 minutes.  When ready the top should be brown and the fruit bubbling.

Serve with unsweetened whip cream or vanilla ice cream.IMG_7757

 

About urbanfoodguy

I'm a self taught cook with a dedication to buying and eating food that is as humanely and sustainably raised as possible. Which is why in addition to recipes you will see a lot of environmental/political reporting here. I started cooking when I was about 6, it's something I always loved to do. Watching Graham Kerr - aka "The Galloping Gourmet" - was what got me started and I have never really looked back. Over the years I've been a private chef, a caterer, and a food stylist for magazines such as Bon Appétit, Food & Wine, Real Simple, Oprah, Martha Stewart's Everyday Food and many more. I've also worked in the prep kitchen for the Food Network on the Bobby Flay and Paula Deen shows. Now I work at home in my kitchen sharing with you here recipes that I create or that other people have created that inspire me and I think you will like. I love my neighborhood (the Lower East Side of Manhattan) and I love to travel. Because NYC is such a big place I tend to focus mostly on my 'hood and the ones that are close by: The East Village, Bowery, Chinatown and Williamsburg. My love of travel has no limits really, I'm always ready to get on a plane. I was lucky enough to have a business for many years that allowed me to spend a lot of time in South East Asia. These days I've been spending time in Mexico, Germany, Canada and the West Coast of the U.S., but check back you never know where I might end up. I do consulting, cooking classes, and freelance lifestyle writing so if you are interested please send me a note: urbanfoodguy@gmail.com
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