Cherry Crumble is a delicious summer dessert that is made with fresh tart cherries and topped with an Oats, Almonds, and Butter streusel. It's crispy, crunchy, buttery with delicious and sweet Cherry pie filling coming out from the sides.
Also try my The Best Sweet Cherry Pie recipe from scratch
Hello guys! Today I'll share with y'all a delicious and easy summer cherry dessert recipe. This Cherry Crumble is seriously the best. Juicy and sweet Cherries bursting below a layer of crunchy and buttery Almonds, Oats, and Flour streusel are just so great.
It's perfectly crunchy on the outside and is sweet and fulfilling on the inside. Top it with a scoop of Whipped Cream and Vanilla Icecream and enjoy this delicious goodness.
The summer season is one of the best times to bake Cherry desserts. Have you tried my Very Berry Lasagna yet or my Mini Cherry Tart Yet? It's fantastic! Also, if you are looking for a sweet start to a hot summer day, try my Cherry Lemon Brioche Rolls! You'll love it.
Cherry Crumble is the perfect alternative to a pie. While a Pie is all about the decoration, the latticework - but let's be honest!
It sure is a lot of hard work and fuss. This effortless dessert gets you the goodness of Pie and also the buttery crust on top!
Also unlike Pies, this can be enjoyed warm topped with some Whipped Cream or Vanilla Ice Cream!
Choosing your Cherries
This Cherry Crumble can be made with any variety of Cherry. I love making it with sour Tart Cherries.
However, you can make this same recipe with Red Cherries, Sweet Cherries, Rainier Cherries, or even Yellow Cherries.
If you have frozen cherries, soak it in warm water for about 15 minutes before you use it.
I would suggest using a mix of different varieties of berries like Blueberry and Cherries or Blackberry- Lavender and Cherries or Raspberry-Lemon and Cherries to make your own version of Very Berry Crumble.
What is Crumble?
Crumbles or Crips are very similar to Cobblers. It's a classic old fashioned American dessert recipe where a berry pie filling is topped with a buttery streusel.
Crumbles and Crisps are just the same. Both are topped with a buttery streusel. Sometimes, nuts are also added to the mixture. However, Cobblers have a biscuit topping over the pie filling.
I have used homemade Cherry Pie filling. Homemade Cherry Pie filling is really easy to make and is so much better than canned Cherry Pie filling.
In fact, I have used Canned Cherry Pie filling a lot for this recipe, but it turns out so bad.
For starters, it gets all caramelised because this Store-Bought Cherry Pie filling is way too sweet.
How to make Cherry Crumble?
To make the Cherry Crumble first you make the Cherry Pie filling and in a separate bowl you make the streusel and then you top the cherry pie filling with the streusel and bake your crumble for 35-37 minutes until it turns golden brown from the top and the cherry juices start bubbling out from the sides.
Cool it down to room temperature and enjoy with some Vanilla Ice cream or a scoop of whipped cream.
How to make Cherry Pie filling at home?
All you need to do is get some fresh Cherries and pit them
You could use a Cherry Pitter and it's been so easy to pit your Cherries.
If you do not have a Cherry Pitter, you could insert a toothpick to both ends of your cherry and push out the pit with the toothpick.
Once you've pitted your Cherries, you need to toss it with some Lemon Juice, Granulated Sugar, Pure Vanilla Extract, and Flour. Toss everything well and pour it in a 9 by 9 inch greased baking dish.
See, it's that easy.
You don't need to thicken the Cherry Pie Filling with some Cornstarch or put it over low heat and keep stirring.
The Cherries automatically become mushy when they are soaked in sugar and lemon juice.
How to make the Streusel?
Streusel is the crispy and crunchy topping which is done over Crumbles or Crisp. It's really easy to make. All you need to do is combine some Flour with some Granulated Sugar, Brown Sugar and Almond butter using a pastry cutter or in a Food Processor.
Once you've combined the butter with the flour and sugar using a pastry cutter, mix it with some Oats and crushed Almonds. I have not crushed my Almonds completely.
Just cut it into small pieces so that I get a perfect crunch of the Almonds with my crisp.
So, that's how you make the best Cherry Crumble at home. I have used sour Tart Cherries for my recipe.
However, you can make this recipe with Rainier Cherries or even frozen Cherries or get creative and make this with a combination of berries you have at hand.
How to make Cherry Crumble without Oats
If you're allergic to Oats or just hate it, you can replace it with an equal quantity of butter. For a non-Oats streusel, you use Butter, Almond Flour, Cinnamon, and the Sugars.
Cherry Pie Filling
- 2 Cups Cherries pitted
- ¼ Cup All Purpose Flour can use Almond Flour
- ½ Cup Granulated Sugar use Maple syrup for vegan version
- 2 tablespoon Lemon Juice
- ½ Cup All-Purpose Flour can use gluten free flour blend or Almond Flour
- ⅓ Cup Light Brown Sugar
- ¼ Cup Granulated Sugar
- 1 cup Almond Butter
- 2 tablespoon Rolled Oats
- ¼ Cup Almonds chopped
- Preheat the oven to 350F or 180C and grease a 9 by 9 inch baking dish with butter.
Cherry Pie Filling
- Toss the Cherry with all the ingredients and keep aside.
- Pour the Cherry Pie filling in a 9 by 9 inch baking dish and keep aside.
Making the Streusel
- In a mixing bowl, combine Almond Butter with Flour, Granulated sugar and light brown sugar. Use a Pastry cutter or a Food Processor to combine the butter with flour until you get pea sized crumbs.
- Add the Oats and chopped Almonds and combine everything with your hands.
- Sprinkle the streusel evenly over the cherry pie filling.
- Bake your Cherry Crumble for 35-37 minutes or until the top turns brown and the Cherry Pie filling starts bubbling from the sides.
- Enjoy it warm with a scoop of whipping cream or Vanilla Ice Cream.
- You can use frozen Cherries, but soak it in warm water for 15 minutes before you use it.
- To make it gluten free, use your favourite Gluten free flour.
- To make without Oats, double the amount of Butter and Flour.