Chocolate Cherry CrispPosted: July 22, 2012
Yesterday my mom and stepdad came to see the house. It’s been fun showing off our house to the various people that come to visit, hopefully we’ll have a continuous stream of friends coming through our door in the weekends to come.
We walked to the subway station and took the train into Boston to Chinatown for dinner. We wanted to go to a dumpling house, but even at 5pm there was a 40 minute wait. Sad face. So we went to a Korean/Japanese restaurant across the street. I got ja jang myun, a noodle bowl with pork, cucumbers and potatoes smothered in a dark sauce. It was quite tasty, and the portion was huge. We had to chase down the waitress to wrap it up for me to take home. Luke tried to wave her over after our bill was paid, but she just thought he was being friendly and waved back. So my stepdad had to go over to the waitress corner and ask for a take-out container.
After dinner we went to three different bakeries in search of egg tarts, but sadly they seemed to all be sold out. So I drowned my sorrows in a big cup of chocolate milk tea. The last stop was C-Mart, were I got sesame paste filled buns, scallions, garlic and incredibly cheap cherries.
Even though my mom brought me a mound of peaches and blueberries from my favorite orchard back in CT. The cherries were so beautiful with their deep red skins; I just had to get them. Some I’ll freeze, and some will become chocolate cherry crisp.
That I will eat while Diego and I watch kinda bad sci fi movies where the plot is incredibly predictable and the script is well…somewhat lacking in originality. But that’s how we do it up on a Saturday night.
But in all seriousness, this crisp is great. Sweet, juicy cherries are paired with dark chocolate and covered by an oat-y buttery crumb topping. Add some vanilla ice cream, and you’ve got a perfect summer dessert.
Chocolate Cherry Crisp
Adapted from White on Rice Couple
Makes about 6-8 servings
For the crumble topping:
¾ cup all-purpose flour
¼ cup packed light brown sugar
½ tsp salt
8 Tbsp (1 stick) cold, unsalted butter, cut into small cubes
1 cup old-fashioned rolled oats (not quick-cooking)
For the filling:
2 lbs fresh cherries, pitted and halved
1 cup dark chocolate chips
¼ cup sugar
3 Tbsp flour
Preheat oven to 375 degrees. In a large bowl, mix together flour, brown sugar, and salt. Pinch butter into flour, using your fingers or a pastry blender until the mixture is the texture of coarse meal. Add oats, and use your hands to toss and squeeze the mixture until large, moist clumps form. Transfer to freezer to chill while you prepare the filling.
(If desired, set aside a handful of cherries to decorate the top of the crisp.) In another large bowl, toss cherries with chocolate chips, sugar and flour. Transfer to a shallow 2-quart baking dish, and sprinkle with topping mixture. Place reserved cherries to decorate top of crisp. Place baking dish on a rimmed baking sheet, and bake until golden and bubbling, 45 to 55 minutes. Let cool 10 minutes before serving. (I also sprinkled extra crumb topping from this recipe on top. Couldn’t just throw it out now could I?)