Sour Cherries and White Chocolate Crumble

Serves 6-8 Prep Time 10 minutes   Cook Time 35 minutes   Rated: Print

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A sweet-tart sour cherry dessert topped with a buttery oat, nut and dark chocolate crumble finished with salt flakes.

This Sour Cherry with White Chocolate Crumble is the kind of dessert that walks the perfect line between indulgent and comforting. We have extracted it from amongst the amazing recipes in The Humble Crumble ebook which is only available to Insiders...let this be your sign to join us! 

Tart sour cherries bubble away underneath a golden crumble packed with oats, crunchy nuts and shards of dark chocolate, while creamy white chocolate melts gently through the filling for little pockets of sweetness. A final sprinkle of salt takes everything up a notch, balancing the richness and making the cherries sing.

Serve it warm from the oven when the topping is still crisp and the chocolate is molten, preferably with something cold and creamy melting into every spoonful.

Serving Suggestions & Pairings

Vanilla bean ice cream

Clotted cream or crème fraîche

Greek yoghurt for a tangy contrast

Mascarpone whipped with a little honey

Hot espresso or long black coffee

A glass of ruby port or cherry liqueur

Dark roast hot chocolate for full chocolate-cherry vibes

Toasted coconut flakes sprinkled over the top

Extra shaved white chocolate before serving

A spoonful of cherry compote on the side for extra tartness

 

Need

Do

1  

Divide cherries and white chocolate between ramekins of choice. (approx 6) Set aside.

2  

Place the cacao nibs, and all the nuts onto a lined tray and into a cold oven set to 200°C. Roast for exactly 10 minutes. They will be very fragrant and just browning. Cool slightly. Leave the oven on but reduce the temperature to 170°C.

3  

Place cooled nibs, nuts, chia seeds, coconut sugar, pink salt flakes, cocoa powder and rolled oats into the Thermomix bowl and chop .05 sec x 4/Turbo. Set aside in a large mixing bowl. You should still have some good texture left in the mixture.

4  

Place coconut oil, vanilla and honey into the Thermomix bowl and melt 4 min/60°C/speed 2.

5  

Tip over the nut mixture and stir through until everything is coated. Add the coconut and chopped dark chocolate to taste. Divide between the ramekins and return to the oven for 20-25 minutes until fragrant and toasty. Cool slightly before serving with cream and ice cream or custard or all three!

Tenina Holder is a wife, mother of five and grandmother of nine, who started cooking in the olden days before Thermomix was even a thing.

Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once! 

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