Chocolate cherry crisp SERVES 6 From Todd Diane loves cherries. She gets all gushy over them in ways that even I don't inspire in her. The first time we visited my dad together, it took her a whole five seconds to spot a random cherry tree growing in a ditch near Dad's ranch. Every time we visit, Diane immediately scopes the joint. Are the cherries ripe? Cherries have never been the same since teaming up with this little fruit burglar. As with most fruit, our favorite way of enjoying cherries is to eat them immediately in their super-sweet state. Occasionally, however, we'll process the goods by baking them. What better way than with my all-time favorite country-style dessert, a crisp. This crisp has a perfect topping that conceals the ill-gotten gains beneath brown sugar, butter, flour, oats, and dark chocolate chips. This is an unforgettable treat. INGREDIENTS Butter, for the baking dish FOR THE TOPPING 3/4 cup (100g) flour 1/4 cup (55g) packed brown sugar 1/2 tablespoon sea salt or kosher salt 1/2 cup (1 stick / 113g) cold unsalted butter, cut into small cubes 1 cup (90g) old-fashioned (not quick-cooking) rolled oats FOR THE FILLING 2 pounds (910g) fresh cherries, pitted and halved 1 cup (180g) dark chocolate chips 1/4 cup (50g) sugar 3 tablespoons flour DIRECTIONS Preheat the oven to 375°F (190°C). Butter a 2-quart (2-L) baking dish. Make the topping: In a large bowl, mix together the flour, brown sugar, and salt. Pinching with your fingertips or using a pastry blender, work the butter into the flour mixture until it is the texture of coarse meal. Add the oats, and use your hands to toss and squeeze the mixture until large, moist clumps form. Cover the mixture and transfer it to the freezer to chill while you prepare the filling. Make the filling: If desired, set aside a handful of cherries to decorate the top of the crisp. In a large bowl, toss the cherries with the chocolate chips, sugar, and flour. Place the mixture in a baking dish and sprinkle with the topping. If desired, place the reserved cherries on top of the crisp. Place the baking dish on a sheet pan and bake for 45 to 55 minutes, or until golden and bubbling. Let cool for 10 minutes before serving.
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