CHOCOLATE-CHERRY COOKIE CRUMBLE
Ingredients
For the crust
12 Chocolate sandwich cookies (such as Oreo™ cookies)
24 Vanilla wafer cookies, divided evenly
6 tbsp. Unsalted butter, melted and cooled to room temperature, divided
¼ c. Confectioner's sugar
For the filling
1 large Egg, well-beaten
21 oz. Can Cherry pie filling
For garnishing and serving
Fresh whipped cream
Cocoa powder
Preparation
• Preheat oven to 400°F.
• In a small saucepan, melt the butter over medium-low heat. Set aside.
• In the bowl of a food processor fitted with the ‘S’ blade, place the chocolate sandwich and half the vanilla cookies.
• Pulse several times until crushed, but not pulverized.
• With the machine running, slowly drizzle 4 tbsp. of the melted butter into the cookie mixture until combined into a gritty consistency. (Scrape the bowl with a sturdy (wooden) spoon, and pulse a few more times to evenly distribute.)
• Grease a 9”x 9” ceramic baking dish.
• Dump the cookie crust mixture into the baking dish, and distribute evenly over the bottom and somewhat up the sides of the dish, about 1/8” thick. (Reserve the food processor bowl for the streusel.)
• Brush the crust evenly with the beaten egg.
• Place on top rack in oven, and bake 8-10 (or longer as needed) until firmed and a bit crisp.
• Remove to a trivet or cooling rack, and allow to cool to room temperature.
• Once cooled, add the cherry pie filling, and distribute evenly with an offset spatula.
• In the bowl of the food processor, refitted with the ‘S’ blade, crush the remaining vanilla cookies.
• Add the Confectioner's sugar, and pulse a few more times until combined.
• With the machine running, slowly drizzle the remaining 2 tbsp. of melted butter into the cookie mixture until combined into a crumbly pea-size consistency.
• Using your fingers, crumble the streusel evenly over top of the cherry pie filling. (Place any left-over streusel in a zipper bag, and freeze for future use, up to about 2 months.)
• Cover the baking dish with plastic wrap, and refrigerate for at least 4 hours to overnight.
• Remove from fridge, uncover and using a spatula or sturdy large spoon, scoop into 8-12 servings.
• Garnish with whipped cream, and dust with the powdered cocoa.
• Serve while still well-chilled.
I have to “come clean” on this one: it was a failed cherry pie for Thanksgiving 2020. But, it was a delicious failure!
It came out in scoops of cherries with streusel. The chocolate cookies formed a very crispy crust: so I scooped out the corresponding amount of that, too, and this is what it became!
I dolled it up with a bit of freshly whipped cream, dusted with some Divine Cocoa Powder (a free-trade organic brand that is, indeed, divine), and here is the result. Disheveled, but ultra-tasty. A non-traditional Thanksgiving dessert for a very untraditional Thanksgiving (in the middle of a once-in-a-millennium pandemic).
From the blog, “WHAT A DUMPLING!” Copyright © 2015-2025, Davis Peterson All rights reserved. Subject to international copyright regulations.
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