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Sour Cherry Crumble with Chocolate and Almonds
(0)
30 min
Quick
Gurkerl Küche
Ein herrlich fruchtiger Weichsel-Crumble, der durch die Kombination von saftigen Sauerkirschen, feiner Zartbitterschokolade und knusprigen Mandeln besticht. Dieses Dessert ist im Handumdrehen zubereitet und schmeckt am besten noch warm aus dem Ofen. Die knusprigen Streusel bilden den perfekten Kontrast zur weichen Fruchtfüllung. Ein wahrer Genuss für alle Liebhaber von warmen Fruchtdesserts!
Preparation method
PREPARATION
Thaw the sour cherries. Preheat the oven to 220 °C top/bottom heat. Finely chop the dark chocolate. Crumble the ladyfingers.
In a pot over medium heat, melt 70 g of the butter. Add the sour cherries, cinnamon, and brown cane sugar and simmer for about 4 minutes, stirring frequently.
Reduce the heat, stir in the chopped chocolate and sliced almonds. Once the chocolate has melted, add the crumbled ladyfingers and the fruit brandy. Mix everything thoroughly and remove from the heat. Fill the mixture into ovenproof ramekins (up to two-thirds of the height).
Chef's tip
In season, you can use fresh, pitted sour cherries. Alternatively, apples, pears, or rhubarb are also excellent for a crumble. If using sour cherry compote, the amount of sugar should be reduced.
The ramekins should have a diameter of approx. 8 cm. The crumble can also be prepared in a large baking dish, in which case the baking time may be extended by a few minutes.
Ingredients
Nutritional values
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