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Cherry crumbles are wonderful – they are like cherry pies without the fuss. EASY. And the crumbly crisp almond topping is a perfect match to those juicy plump cherries. Even though I’veenjoyed cherry crumbleseveral times this week, I still wish I had leftovers. It’s just THAT good! P.S. Kids love it too.
My husband and son went cherry picking this week and brought home 35lbs of gorgeous sweet cherries so we’re baking up all kinds of delicious cherry desserts. We’ve made three of these cherry crumbles this week(and shared themof course), but they disappear fast!
Ingredients for Cherry Crumble Filling:
1/4 cup all-purpose flour *measured correctly
1/4 cup granulated sugar
2 1/2 lbs fresh or frozen sweet cherries, pitted
2 Tbsp fresh lemon juice (from 1/2 lemon)
1/2 tsp vanilla extract
Ingredients for the Topping:
1 cup all-purpose flour *measured correctly
1/4 cup granulated sugar
1/3 cup light brown sugar, packed
1/8 tsp salt
8 Tbsp (1 stick) cold, unsalted butter, diced
½ cup quick cooking oats
1 cup sliced almonds, divided
Whipped cream or vanilla ice cream to serve, optional
How to Make a Cherry Crumble:
Prep: Preheat oven to 350˚F. Pit Cherries.
1.For the Filling:In a small bowl, stir together 1/4 cup flour and 1/4 cup sugar.
2. In a medium bowl, toss cherries with 2 Tbsp lemon juice and 1/2 tsp vanilla. Sprinkle the top with your flour/sugar mixture and stir to evenly coat cherries. Transfer cherries to a 9×13 or 9×12 baking dish.
For the Topping:
1. In the bowl of a food processor fitted with a steel blade, combine: 1 cup flour,1/4 cup granulated sugar, 1/3 cup brown sugar, and 1/8 tsp salt. Pulseto combine. Add 1 stick diced cold butter and pulse until butter is pea-sized.
2. Transfer mixture to a medium bowl, add 1/2 cup oats and use your hands to make large crumbs, rubbing the mixture between your fingers. Add 1/2 cup shaved almonds and toss to combine.
3. Spread the crumble topping evenly over the cherries and sprinkle on the second 1/2 cup sliced almonds. Bake uncovered at 350˚F for 45 minutes, or until almonds are golden brown and cherry juices are bubbling at the edges. Let crumble cool at least 15 minutes before serving; cherry juices will thicken as it cools.
Food bloggers exercise a lot of self control not to eat their samples before taking pictures
Cherry Crumble Recipe
4.97 from 29 votes
Author: Natasha of NatashasKitchen.com
This cherry crumble is like a cherry pie without the fuss. EASY. The crumbly crisp almond topping is a perfect match to those juicy plump cherries.
Prep Time: 20 minutes mins
Cook Time: 45 minutes mins
Total Time: 1 hour hr 5 minutes mins
Ingredients
Servings: 8
For the Filling:
- 1/4 cup all-purpose flour
- 1/4 cup granulated sugar
- 2 1/2 lbs fresh or frozen sweet cherries, pitted
- 2 Tbsp fresh lemon juice, from 1/2 lemon
- 1/2 tsp vanilla extract
For the Topping:
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1/3 cup light brown sugar, packed
- 1/8 tsp salt
- 8 Tbsp 1 stick cold, unsalted butter, diced
- ½ cup quick cooking oats
- 1 cup sliced almonds, divided
- Whipped cream or vanilla ice cream to serve, optional
Instructions
Prep: Preheat oven to 350˚F. Pit Cherries.
For the Cherry Filling:
In a small bowl, stir together 1/4 cup flour and 1/4 cup sugar.
In a medium bowl, toss cherries with 2 Tbsp lemon juice and 1/2 tsp vanilla. Sprinkle the top with your flour/sugar mixture and stir to evenly coat cherries. Transfer cherries to a 9x13 or 9x12 baking dish.
For the Topping:
In the bowl of a food processor fitted with a steel blade, combine: 1 cup flour, 1/4 cup granulated sugar, 1/3 cup brown sugar, and 1/8 tsp salt. Pulse to combine. Add 1 stick diced cold butter and pulse until butter is pea-sized.
Transfer mixture to a medium bowl, add 1/2 cup oats and use your hands to make large crumbs, rubbing the mixture between your fingers. Add 1/2 cup shaved almonds and toss to combine.
Spread the crumble topping evenly over the cherries and sprinkle on the second 1/2 cup sliced almonds. Bake uncovered at 350˚F for 45 minutes, or until almonds are golden brown and cherry juices are bubbling at the edges. Let crumble cool at least 15 minutes before serving; cherry juices will thicken as it cools.
Notes
If you are making it with frozen cherries, make sure to defrost them completely or crumble will need to bake a little longer.
- Full Nutrition Label
- Nutrition Disclosure
Course: Dessert
Cuisine: American
Keyword: Cherry Crumble
Skill Level: Easy
Cost to Make: $
♥ FAVORITE THINGS♥
Shownin this post: (no one paid us to write this; just affiliate links for stuff we love):
* These glass bowls by pyrex are perfect for prepping &serving.
* A good food processor like this Cuisinart 11-cupcanreally cut prep time.
* This lemon juicer is sturdy and dishwasher friendly
Visit our Shop to seeall the tools we use and love.
Serve with lightly sweetened whipped cream or vanilla ice cream. mmm.
Are cherries in season where you live? I’d love to hear howyouenjoyyour cherries!
Natasha Kravchuk
