Plump and sweet cherries are complimented by a velvety oatmeal, almond, and cinnamon crumble in this easy Cherry Crumble. Make sure to have the ice surf on hand for this one! There’s nothing largest than a warm cherry crumble with a big scoop of ice surf on top.
Sweet Summertime Cherry Crumble
I have a tendency to be a tad overzealous when it comes to in-season produce. The first time I see sweet cherries towards at the grocery store, I go temporarily insane and decide I need six bags.
Our family can hands polish off a single bag of cherries by eating them like popcorn during a movie. But we have a little trouble when it comes to the remaining “I obviously wasn’t thinking clearly” bags.
That’s when fresh Cherry Crumble becomes veritably necessary. We’re not going to let those juicy sweet cherries go to waste, and with my undying unhealthfulness for cobblers, crisps, and crumble recipes and anything that’s served with a giant scoop of ice cream, a big cherry crumble is the obvious choice.
I used our all time favorite Apple and Blueberry Crumble as inspiration, and we were not disappointed. You’ll definitely want to requite this Cherry Crumble recipe a try surpassing cherries disappear from the shelves then (sob!).
Why You’ll Love this Easy Cherry Crumble
- It’s easy to make. The hardest part is pitting the cherries. I do find a cherry pitter is helpful for this step.
- It’s got PLENTY of crumble. I do not play when it comes to a talc topping-I need lots of velvety well-done on top of the fruit, and this recipe gets the ratio just right.
- No wearing in butter! I don’t know why I hate wearing butter into flour, but it is one of my most dreaded kitchen tasks. This recipe uses melted butter for the crumble, so it’s a walkover to put together!
You’ll love this Cherry Crumble with ice cream, yogurt, a drizzle of milk or cream, or on its own! Of course, we prefer our cherry crumble a la mode, but if you swap the ice surf for yogurt, you can undeniability this breakfast!
Key Ingredients
- Cherries– Dark and sweet bing cherries are a classic, but any sweet cherry variety will work for this recipe.
- Pantry staples, including sugar, flour, salt, and vanilla.
- Oats– I use old fashioned rolled oats for crumbles and well-done recipes.
- Butter– I prefer to use unsalted butter for baking, so I can tenancy the value of salt.
- Almonds– I just love a nutty crumble, and sliced almonds pair so well with the sweet cherries. If you prefer, you can omit them.
How to Make Fresh Cherry Crumble
- Prep. Preheat the oven to 350 degrees. Grease a 9 inch square or 11 x 7 inch rectangular sultry pan.
- Prepare the fruit filling. Halve and pit the cherries. Add them to the prepared pan, then toss with sugar, flour, and vanilla.
- Prepare the crumble. In flipside bowl, stir together the flour, brown sugar, oats, pecans, and salt. Pour the melted butter over top and stir until all the dry ingredients are moistened.
- Layer the crumble on top. Use your fingers to pinch together the crumble to form various sized crumbles. Sprinkle them evenly over the fruit filling.
- Bake. Place the crumble in the oven and torch for 35-40 minutes or until the crumble is browned and bubbly. Check the crumble at 30 minutes. If the crumble is once well browned, loosely imbricate it with foil for the remaining torch time. Serve the crumble warm with ice cream, if desired.
Make Superiority and Storage Instructions
If you’d like to make the cherry crumble superiority of time, follow the instruction through step four, then imbricate and refrigerate the crumble. Torch as directed within 24 hours.
Leftover crumble should be covered and stored at room temperature or in the fridge for 3-4 days. Reheat large portions of the crumble in the oven for 15 minutes covered, then uncover for 5-10 minutes to re-crisp the top.
Smaller portions can be microwaved (though they won’t be quite as crisp).
Variations on Cherry Crumble Substitutions
- Fresh cherries don’t unravel lanugo and get super juicy like some other fruits. If you want a saucier cherry crumble, add ½ cup of cherry jam to the filling.
- Feel self-ruling to pair the cherries with other fruits if you prefer. We like this combination of Nectarine, Cherry, and Strawberry Crisp. Peaches would moreover pair nicely with cherries.
- You can substitute quick oats for rolled oats if you prefer.
- Feel self-ruling to use any kind of nut for the crumble or omit them completely.
FAQS
Can I use frozen cherries in crumble?
Yes! Just make sure to thaw and phlebotomize them, then proceed with the recipe as usual.
What is fruit crumble made of?
Fruit crumbles are made with a lightly sweetened fruit filling topped with a crumbly, crunchy mixture of butter, flour, sugar, and (sometimes) oats or nuts.
Is crumble supposed to be crispy?
It’s my personal philosophy that a crumble should unchangingly have a nice crunch. It shouldn’t be hard, but it should have a well-done exterior that gives way to a delightfully rich, buttery, slightly chewy interior.
We use melted butter in this crumble recipe to create craggly hunks of butter, sugar, and flour to top the fruit. These irregular shapes help create the well-done texture we LOVE in a crumble! We moreover have PLENTY of crumble so it doesn’t just melt into the filling.
What is the secret to good cherry crumble?
Getting the ratio of butter to flour right is the key to a good crispy crumble! This crumble recipe is our go-to. You can sub out variegated fruits and nuts, as long as you alimony the ratios the same.
What’s the difference between cherry well-done and cherry cobbler and cherry crumble?
Cherry cobblers are typically made with a cake-like or biscuit-like thrash on top of the fruit. Our favorite cobbler topping is this magical crackly-crusted Blackberry Peach Cobbler.
Cherry Crumble
Juicy sweet fresh cherries are combined with a velvety oat crumble for a summer dessert thats succulent served warm with a big scoop of ice cream.
Ingredients
For the cherry filling:
- 2 pounds sweet cherries, pitted
- 1 Tablespoon granulated sugar
- 1 Tablespoon flour
- Squeeze of fresh orange or lime juice, optional
- 1 teaspoon vanilla
For the crumble:
- 1 cup flour
- ¾ cup brown sugar
- ¾ cup old fashioned rolled oats
- ¾ cup sliced almonds, chopped
- ¾ teaspoon Kosher salt
- 8 Tablespoons unsalted butter, melted
Instructions
- Prep. Preheat the oven to 350 degrees. Grease a 9 inch square or 11 x 7 inch rectangular sultry pan.
- Prepare the fruit filling. Place the cherries in the sultry dish and toss with sugar, flour, vanilla, and citrus juice, if using.
- Prepare the crumble. In flipside bowl, stir together the flour, brown sugar, oats, almonds, and
salt. Pour the melted butter over top and stir until all the dry ingredients are moistened. - Layer the crumble on top. Use your fingers to pinch together the crumble to form various sized crumbles. Sprinkle them evenly over the fruit filling.
- Bake. Place the crumble in the oven and torch for 40-45 minutes, or until the crumble is browned and bubbly. Check the crumble at 35 minutes. If the crumble is once well browned, loosely imbricate it with foil for the remaining torch time. Serve the crumble warm with ice cream, if desired.
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 412Total Fat: 18gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 31mgSodium: 182mgCarbohydrates: 59gFiber: 5gSugar: 35gProtein: 7g
Please note nutritional information for my recipes is calculated by a third party service and provided as a courtesy to my readers. For the most well-judged calculation, I unchangingly recommend running the numbers yourself with the specific products you use.
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