If you’ve been following along, I’ve had some giant bags of frozen fruits that thawed and re-froze into giant bricks after our power outage. Well, to use up the bags I stick them in the refrigerator the night before using, and then put together an Almond Berry Cobbler, a Gluten-Free Berry Crisp, and now, an OUTSTANDING Cherry Chocolate Crumble! If you have some bulk frozen fruits to use up, or if you just want a cheeky breakfast or tasty dessert, try these Mom Uptown Original Recipes today!
Active Time: 10 minutes
Total Time, Including Cooking and Cooling: 1 hr
- 20 oz Cherries, thawed in refrigerator if frozen
- 2 Tbsp Minute Tapioca, or similar
- 2 Tbsp Sugar
- 1 cup Flour
- 1/4 cup Sugar
- 1/4 cup Cacao Powder
- 1 tsp Baking Powder
- 1/2 tsp Vanilla Extract
- Pinch of Salt
- 1 stick Unsalted Butter, softened
Preheat oven to 375° F.
Mix the cherries, tapioca, and sugar together, and pour evenly into a square glass baking dish. (8″ is fine, but this is an easy one to get away with different sizes!) I mixed the berries right in the dish after thawing.
Prepare the topping. Mix the top six crumble ingredients together evenly. Add the butter and, with your hands or a spatula, mix in until the butter is worked in evenly, and a dough is formed. Using your fingers, crumble the dough overtop the base into an even layer.
Bake for about 35 minutes, until the top is golden and hard, and the cherries are bubbly. Let rest for about 15 minutes before serving.
Serve with yogurt for breakfast, or whipped cream or ice cream for dessert!! Enjoy!