Easy Cherry Crumble

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This simple cherry crumble recipe is a fruit dessert that you can quickly assemble and pop in the oven to bake. The topping has oats, almonds and cinnamon.

Prep Time15

Cook Time45

Total Time1

Course: Cakes, Pies & Tarts

Cuisine: American

Servings:

Author: Paige Adams

Ingredients

For cherry filling

5 cups pitted cherries (tart cherries, sweet cherries or a mix)
1/2 cup granulated sugar
3 tablespoons cornstarch
Juice of 1/2 lemon
1 teaspoon vanilla extract

For crumble topping

1 cup old fashioned rolled oats
3/4 cup all-purpose flour
1/3 cup packed light brown sugar
1/4 cup sliced almonds
1/4 teaspoon ground cinnamon
1/4 teaspoon kosher salt
1/2 cup unsalted butter, melted and cooled

Instructions

Preheat the oven to 350 degrees F. Grease a 9-inch square baking dish with butter.
In a large bowl, combine the cherries, granulated sugar, cornstarch, lemon juice and vanilla extract.
Transfer the cherry filling to the baking dish.
To make the crumble topping, stir the oats, flour, light brown sugar, almonds, cinnamon and salt in a large bowl. Then pour in the butter and stir to combine. It should be in clumps.
Scatter the crumble topping over the cherries.
Bake for 40-45 minutes until the crumble is well browned and the cherry filling is bubbling.
Allow the crumble to cool before serving either warm or at room temperature.

Notes

You can use frozen cherries. Just thaw them before you assemble the filling.

To make the recipe gluten free, use almond flour instead of all-purpose flour.

For leftovers, cover the baking dish with plastic wrap or aluminum foil, and you can store it in the refrigerator up to 3 days. You can eat crumble cold with Greek yogurt. Or scoop a portion of leftovers onto a foil-lined sheet pan and reheat them in a 300-degree F oven.

To keep the crumble longer, you can freeze it up to 1 month. Rather than freezing the entire thing, I like portioning it out. Then you can thaw it in the fridge and reheat it in the oven as desired.

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