Chocolate Cherry Oat Crumble
Juicy cherries bake under a buttery chocolate oat topping for a simple dessert with crisp edges and a jammy center.
Prep: 10 · Cook: 25 · Total: 35 · Serves: 6 · Difficulty: Easy · Rating: 4.8/5 (174 reviews)
INSPIRED BY
A pantry-friendly fruit crumble that adds semisweet chocolate to the crisp oat topping.
Story
I keep frozen cherries around for nights when we want dessert but nobody wants a project. The fruit goes straight into the baking dish, and the oat topping comes together in the same few minutes it takes the oven to heat. Chocolate chips make it feel a little extra without turning the recipe fussy. Warm scoops with vanilla ice cream are the whole plan.
By Casey
Ingredients
- 5 cups frozen pitted sweet cherries
- 1/3 cup granulated sugar
- 2 tbsp cornstarch
- 1 tbsp lemon juice
- 1 cup old-fashioned rolled oats
- 1/2 cup all-purpose flour
- 1/2 cup packed brown sugar
- 1/2 tsp ground cinnamon
- 1/4 tsp kosher salt
- 6 tbsp cold unsalted butter, cubed
- 1/2 cup semisweet chocolate chips
- Vanilla ice cream or softly whipped cream
Instructions
- Heat the oven to 400°F and grease an 8-inch square baking dish.
- Toss the frozen cherries with granulated sugar, cornstarch, and lemon juice, then spread them in the dish.
- Mix the oats, flour, brown sugar, cinnamon, and salt in a bowl. Rub in the cold butter until crumbly, then fold in the chocolate chips.
- Scatter the topping evenly over the cherries, leaving a few small gaps for the fruit to bubble through.
- Bake for 25 minutes, until the fruit is bubbling at the edges and the topping is crisp and golden.
- Cool for 10 minutes, then spoon into bowls and serve with vanilla ice cream or whipped cream.
Chef Tips
- Frozen cherries go straight into the dish, no thawing needed.
- If the topping browns early, tent the dish loosely with foil for the last few minutes.
- Use dark chocolate chips for a less sweet, more intense finish.
- Refrigerate leftovers up to 3 days and rewarm at 325°F.
Cook's Notes
- **Fruit:** Do not thaw frozen cherries or the filling can get watery.
- **Topping:** Cold butter keeps the crumble nubbly and crisp.
- **Dish:** A metal pan browns the edges fastest, while glass may need a few extra minutes.
- **Make ahead:** Assemble in the morning, refrigerate, and bake within 8 hours.