Buy all ingredients right below the recipe
CHERRY CRUMBLE
- 500 g frozen sour cherries
- 120 g cane sugar
- 80 g crushed ladyfingers
- 70 g quality dark chocolate
- 130 g butter (70 g for the base, 60 g for the crumble topping)
- 50 g almond flakes
- 2 tablespoons slivovice
- pinch of ground cinnamon Pion
- powdered sugar for dusting
CRUMBLE TOPPING
- 120 g granulated sugar
- 120 g coarse flour
DISH PAIRING WITH COFFEE
- This dish is best enjoyed with quality coffee.
INSTRUCTIONS
- 1Let the cherries thaw. Preheat the oven to 220º C. Finely chop the chocolate.
- 2In a saucepan over medium heat, melt the butter, add the cherries, cinnamon, and sugar, and cook for 4 minutes, stirring frequently.
- 3Then reduce the heat to one-third, stir in the chocolate and almonds. Once the chocolate has melted, add the crushed ladyfingers and slivovice. Mix everything thoroughly and remove from heat. Fill the baking dishes two-thirds full with the mixture.
- 4In a bowl, mix butter, sugar, and flour and thoroughly work into a crumble topping by hand. Cover the cherry mixture in the baking dishes with the crumble topping up to their rim. Arrange the dishes on a baking sheet and bake in the preheated oven for 5 minutes.
- 5Sprinkle the finished dessert with powdered sugar.
Tip
In season, you can use fresh pitted sour cherries, or harder pears and apples, or even rhubarb. Cherry compote can also be used, but then add less sugar to the mixture.
This dessert can be served hot or cold. Vanilla ice cream or sour cream tastes great with the hot version.
For preparation, you will need baking dishes with a diameter of 8 cm and a height of 5 cm.
Roman Vaněk
Together with Rohlik, we've put together a selection of the most popular recipes from my cookbooks and paired them with the right ingredients. Let us know how your meal turned out #rohlikchef