Cherry chocolate crumble

A rich cherry, chocolate and coconut crumble dessert recipe

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.

A rich cherry, chocolate and coconut crumble dessert recipe

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!

A rich cherry, chocolate and coconut crumble dessert recipe

Cherry chocolate crumble

  • Servings: 4-6
  • Print

Ingredients

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

Directions

  1. 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.
  2. 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.
  3. In a separate mixing bowl, use your hands to rub the butter into the flour. Rub until the mixture becomes crumbly.
  4. Add baking powder, sugar, coconut and cocoa powder to the flour & butter mixture and stir to combine.
  5. Preheat the oven to 200° Celsius.
  6. 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.
  7. 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.

Mulled Orange Crumble

A dessert that comprises the flavours of mulled wine, and the feeling of hygge without the alcohol.

My husband and I found out that we were expecting a baby around this time last year. The week prior I had made a batch of mulled white wine. It was delicious and I think it was the last alcoholic drink I consumed.

I love the warming effect of a glass of mulled wine and I missed it last year. For me, it goes hand in hand with memories of winter folk festivals, roaring fires, good music and terrible weather. Reminiscing about this time last year, I was inspired to create a recipe that hinted of mulled wine, and the feeling of hygge (oh this was such a big thing last year!), without the alcohol.

A dessert that comprises the flavours of mulled wine, and the feeling of hygge without the alcohol.

So here is my creation – an orange crumble. Orange, to me, is a strange fruit to stew. But cooked on a low heat with spices just long enough to infuse the flavours, it works like magic. Oranges are delicious at the moment and, aside from eaten fresh, this is a clever way to use up a few extras lurking in the kitchen.

A dessert that comprises the flavours of mulled wine, and the feeling of hygge without the alcohol.

The crumble topping is so simple to prepare. In fact, next time I make this recipe I am so going to double the quantity and freeze the leftovers, ready to pull out on a random Thursday evening when the weather is freezing and the only thing to do is to snuggle up on the sofa and eat a cosy dessert. Maybe it could replace dinner….

A dessert that comprises the flavours of mulled wine, and the feeling of hygge without the alcohol.

Mulled Orange Crumble

  • Servings: Makes 4 individual ramekins
  • Print

Ingredients

For the stewed oranges:

  • 4 oranges, diced with all pith removed
  • ¼ tsp nutmeg
  • ¼ tsp ground cardamom
  • ¼ tsp cinnamon
  • 2 cloves
  • 2 tbs honey
  • 1-2 tbs water
  • 2 handfuls sultanas

For the crumble:

  • 60g butter, softened
  • 100g plain flour
  • 1 tsp baking powder
  • 1/3 cup caster sugar
  • 30g rolled oats

Directions

  1. Add the diced oranges and spices, honey and water to a small saucepan and stew on a low heat for 5 mins until fragrant and sticky, but before the oranges lose their shape.
  2. In a separate mixing bowl, use your hands to rub the butter into the flour . Rub until the mixture becomes crumbly.
  3. Add the baking powder, sugar and oats to the flour & butter mixture and stir to combine.
  4. Preheat the oven to 200° Celsius.
  5. Stir the sultanas through the orange mixture. Spoon it into individual sized ramekins. Sprinkle the top with a generous amount of crumble mixture.
  6. Bake in the oven for 20 mins or until the crumble topping is golden and the orange mixture is bubbling underneath. Serve with cream or Greek-style plain yoghurt.