{"id":4716,"date":"2015-06-10T06:57:56","date_gmt":"2015-06-10T10:57:56","guid":{"rendered":"https:\/\/bakeschool.com\/?p=4716"},"modified":"2021-10-08T12:37:59","modified_gmt":"2021-10-08T16:37:59","slug":"bittersweet-cherry-chocolate-crumble","status":"publish","type":"post","link":"https:\/\/bakeschool.com\/bittersweet-cherry-chocolate-crumble\/","title":{"rendered":"Cherry Chocolate Crumble"},"content":{"rendered":"\n

Make this easy cherry chocolate crumble from fresh Bing cherries and a chocolate crumble topping with this recipe!<\/em><\/p>\n\n\n

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\"Sweet<\/figure><\/div>\n\n\n

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. <\/p>\n\n\n

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\"Bing<\/figure><\/div>\n\n\n

Thickeners for cherry fillings<\/h2>\n\n\n\n

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. <\/p>\n\n\n\n

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. <\/p>\n\n\n\n

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!<\/p>\n\n\n

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\"Cherry<\/figure><\/div>\n\n\n

Don't forget, crumbles are fruit desserts<\/a> made with a crispy topping that does not contain oats, whereas crisps contain oats. This rhubarb crumble<\/a> is simple, yet a classic rhubarb dessert<\/a> you can't go wrong with.<\/p>\n\n\n\n

If you like unusual crumbles, be sure to check out my grape crisp<\/a> with a peanut butter crumble topping. Or for something more traditional, there's always strawberry rhubarb crumbles<\/a>.<\/p>\n\n\n

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\ud83d\udcd6 Recipe<\/h2>
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\"Bing<\/div>\n<\/div>\n

Cherry Chocolate Crumble<\/h2>\n
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Author<\/span>Author : <\/span>Janice Lawandi<\/a><\/span><\/div>\n
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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,<\/span><\/div>\n
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