This is the second crumble that I’ve posted, but I really do love a crumble. They’re fruity, juicy, cakey, and ever so simple to make. The perfect dessert for entertaining too, because they’re so easy to upsize.
Desserts really shouldn’t feature in my house as often as they do, and given there is only my husband and I to eat them, I try to align my cooking of them with weekly dinners with my family so that the delicious sweetness can be shared around. Much less tempting if it’s gobbled up by others and not in the house for long!
Cherry chocolate crumble
For the filling:
- 350g Morello cherries, pitted and drained
- ½ cup reserved Morello cherry juice from the jar
- 150g strawberries, sliced (can be frozen)
- ½ cup caster sugar
- ½ cup dark chocolate chips
- ½ cup dessicated coconut
For the crumble topping:
- 60g unsalted butter, softened
- 70g plain flour
- 1 tsp baking powder
- ¼ cup caster sugar
- 30g dessicated coconut
- 1 tsp cocoa powder
- Place cherries, strawberries, cherry juice and sugar into a medium saucepan and bring to the boil. Lower the heat, cover and simmer gently for 10 mins.
- Use a slotted spoon to remove the fruit from the saucepan and place in a bowl. Bring the cherry syrup to a boil for 5 mins until the liquid has reduced by half. Remove from the heat and set aside.
- In a separate mixing bowl, use your hands to rub the butter into the flour. Rub until the mixture becomes crumbly.
- Add baking powder, sugar, coconut and cocoa powder to the flour & butter mixture and stir to combine.
- Preheat the oven to 200° Celsius.
- Return the fruit to the cherry syrup. Mix through the chocolate chips and dessicated coconut. Spoon the mixture into individual sized ramekins. Sprinkle the top with a generous amount of crumble mixture.
- Bake in the oven for 20 mins or until the crumble is golden and the cherry mixture is bubbling underneath. Serve with vanilla ice cream.