Cherry-Chocolate-Pecan Crumble

Name: Cherry-Chocolate-Pecan Crumble
Ingredients: The Crumble; 1 cup flour; 1/2 cup brown sugar; 1/2 cup oats; 1 teaspoon kosher salt; 1/2 to 1 teaspoons cinnamon; 1/4 teaspoon ginger; 6 tablespoons unsalted butter, cut into pieces and chilled; 1/3 cup pecan pieces (optional but recommended); good quality bittersweet chocolate in 1/2 oz pieces; cherry filling (recipe below); Cherry Filling; 3 pounds cherries (uh, pitted); 2 tablespoons water; 2/3 cup sugar; 1/4 cup fresh lemon juice

16 ingredients

5 steps

Ingredients

The Crumble
1 cup flour
1/2 cup brown sugar
1/2 cup oats
1 teaspoon kosher salt
1/2 to 1 teaspoons cinnamon
1/4 teaspoon ginger
6 tablespoons unsalted butter, cut into pieces and chilled
1/3 cup pecan pieces (optional but recommended)
good quality bittersweet chocolate in 1/2 oz pieces
cherry filling (recipe below)
Cherry Filling
3 pounds cherries (uh, pitted)
2 tablespoons water
2/3 cup sugar
1/4 cup fresh lemon juice

Directions

1

Preheat oven to 375. In a medium bowl, stir together the first 6 ingredients until well combined. Cut in the chilled butter until the crumble is the consistency of slightly damp sand (fingers are fine here). Stir in the pecan pieces if using.
2

Place one of the pieces of chocolate in the bottom of a small oven-proof container (like a ramekin or custard bowl). Cover with cherry filling and top with the crumble mixture. If you so desire, you may sprinkle a bit more brown sugar and a teeny pinch of salt. Repeat until all your ramekins are filled. Bake for 20-30 minutes on a baking tray or until the delicious cherry filling starts to bubble up through the topping. Cool and enjoy.
3

Note: the proper filling-to-topping ratio has never adequately been established in existing literature. Traditionalists typically go with a 2/3 to 1/3 filling-topping breakdown or less. Being a non-apologetic crumble enthusiast, I am more likely to go with a half and half approach. But I have been know to be a rabble-rouser and a bit of a subversive. Let your conscience be your guide.
4

Heat cherries and water in a wide saute pan until boiling. Add lemon juice and sugar and boil gently, stirring and mooshing the cherries until the mixture thickens a bit (about 25-30 minutes). Cool slightly.
5

Whatever leftovers you have after making your crumbles should be used in the following: added to the bottom of a gin and tonic, poured over a brownie, poured over ice cream, mixed with seltzer and lime juice for a cherry-lime rickey.