Black Forest Double Chocolate Crisp
By
Spif, Master Chef, Spud.ca Culinary Institute
(Published: )
Prep Time |
Cooking Time |
Servings |
|
|
4 people |
Ingredients:
- 8 chocolate sandwich cookies
- 1/3 cup toasted slivered almonds
- 1.5 tbsp butter or margarine
- 4 cups cherries, pitted (blueberries or raspberries can replace cherries)
- 1 cup granulated sugar
- 1/4 cup lemon juice
- 4 tablespoons cornstarch
- 1 cup whipped cream
Sign in to add ingredients to cart
Directions:
First off, create the cherry pie filling.
Put Cherries, sugar and lemon juice in a saucepan and cook over low heat, stirring well, until sugar is dissolved. Add 1/2 cup water, bump the heat up to medium and cook for 10 minutes.
Mix a bit of warm (but not hot) water with the cornstarch, then pour mixture into saucepan to thicken the syrup . Stir constantly for 1 min, then remove from heat and let cool.
Preheat oven to 350 degrees.
Chop chocolate cookies into crumbs - a food processor works well for this. Mix with slivered (or chopped) almonds and butter. Set aside.
Spoon cherry pie filling into a 9x9 inch cooking pan, top with crumb mixture and bake for 30 minutes or until topping is lightly browned. Let cool.
Serve in small bowls, top with whipped cream.