This Cherry, Dark Chocolate & Almond Crumble is cooked effortlessly in our Season Cast Iron Pan from hob to oven. Plump, juicy cherries are gently simmered until softened and naturally sweet, creating a rich, fruity base. Then topped with a buttery dark chocolate crumble, studded with chunks of dark chocolate and crunchy chopped almonds, adding deep, nutty richness and a satisfying crunch. Baked until golden and crisp, this one-pan wonder is served with thick, creamy vanilla custard, bringing a smooth and luxurious contrast to every bite.
Number of servings: 2-3
Cooking time: 1 hour
Preparation time: 1 hour
Ingredients
Custard:
Egg yolk: 3
Cornflour: 1 tbsp
Sugar: 3 tbsp
Milk: 400ml
Vanilla extract: 1 tsp
Cherry filling:
Cherries: 500g
Sugar: 1tbs
Lemon juice: ½
Kirsh: 1 tbs (optional)
Crumble:
Butter: 135g
Flour: 150g
Cocoa powder: 15g
Sugar: 120g
Salt: A pinch
Dark chocolate: 40g
Almond: 30g
Method
Make the custard
In a bowl, whisk the egg yolks, cornflour, and sugar until smooth.
Heat the milk in a saucepan over low heat. Add the vanilla extract and let it infuse for 10 minutes.
Slowly pour the warm milk into the egg mixture, whisking constantly.
Return the mixture to the saucepan and cook on low heat, stirring, until it thickens.
Strain through a sieve and cover the surface with cling film to prevent a skin from forming.
Prepare the cherry filling
Add the cherries, sugar, and lemon juice to a cast iron pan.
Cook over medium-low heat for 10 minutes until the cherries soften. Set aside.
Make the crumble
Grate the cold butter and freeze for 10 minutes.
In a bowl, mix the flour, cocoa powder, sugar, and salt.
Add the frozen butter and rub it in with your fingers until the mixture resembles coarse crumbs.
Stir in the chopped chocolate and almonds.
Assemble and bake
Sprinkle the crumble mixture in chunks over the cherry filling.
Bake in a preheated oven at 190°C for 25–30 minutes, until golden and crisp.
Enjoy with warm custard.
