This Sweet Cherry Crumble features big and juicy sweetened cherries flavoured with vanilla and almond extract. Topped with a crunchy cinnamon-spiced oat/almond crumble, this is an easy, yet epic summertime dessert!
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Yeesh, I bought a couple bags of cherries weeks ago and I’m just NOW sharing what I made with them! So sorry it took so long, especially since cherry season is almost over. Luckily for you, though, this recipe (and the upcoming cherry recipe) can be made with frozen cherries that are available in grocery stores all year long!
I was originally going to make a cherry pie, because I was going to make one last year and put it off. But at the very last minute, I changed my mind and went with a crumble instead since it’s so much easier to make (and just as delicious)!
How is this crumble easier? No pie crust! Don’t get me wrong, I love my flaky buttery pie crust, but I really didn’t want to spend extra time making, chilling and rolling the dough. On top of making a lattice for the top. And coring 5 cups of cherries on top of that? No, thank you.
A nice and simple cherry filling and crumble topping will do just fine!
How to Pit Cherries
Alright, so you’re going to need 5 cups of cherries. That’s 5 cups of cherries that need their seeds removed. I know, I know, I can hear you groaning through the screen.
There’s 2 ways you could do this. The obvious method is to use a cherry pitter, but if you’re like me and don’t have a cherry pitter, use a straw! Preferably a strong metal straw, like these stainless steel ones.
Remove the stems and push the straw through the cherry. The seed should pop right out! You should do this in the sink because the juice will get everywhere, and it can stain. You’ll also need to rinse out the straw every now and then incase any seeds get stuck inside.
Make the Cherry Filling
Once the cherries have been pitted, slice them each in half and place them in a bowl. To the cherries we’ll be adding sugar, cornstarch (to thicken up the filling), lemon juice, vanilla and almond extract.
The almond flavouring pairs beautifully with the cherries, and since there’s almonds in the crumble topping, it’s only fitting we have some in the filling too!
Crunchy Almond Crumble
Once again, very simple ingredients are combined to make the crumble topping. Pretty much every crumble recipe on this blog uses the same recipe/ingredients: flour, brown sugar, baking powder, cinnamon, nutmeg, oats and butter.
However, this time I threw in some chopped almonds! I usually do pecans, but I already explained to you my thing with almonds and cherries above. You can leave out the almonds, but please don’t leave out the cinnamon! Unless you or someone else has an unfortunate cinnamon allergy, then please don’t add any.
But that’s the only excuse I can think of to NOT add it to this buttery crumble.
You’re actually going to want to make this part first. Since I don’t care for cutting cold butter into flour/sugar, I always use melted butter for my crumble. Now we don’t want the texture to be mushy and bland, so chill the crumble in the refrigerator so that butter can re-solidify. That way when the crumble bakes, it keeps its crunchy texture!
Let the crumble and those bubbling sweet juice cherries cool down for a few minutes before digging in. You don’t want it to be super hot, but remember, crumble is best enjoyed warm with a generous scoop of vanilla ice cream to melt right into it!
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Let’s get baking!
- 1 cup all-purpose flour
- 1 cup light brown sugar, packed
- ½ tsp baking powder
- 1 teaspoon ground cinnamon
- ¼ tsp ground nutmeg
- Pinch of salt
- ⅔ cup almonds, finely chopped (optional)
- 1 cup old-fashioned rolled oats
- ½ cup unsalted butter, melted
- 5 cups (2 to 2 and ½ lbs.) fresh cherries, pitted and halved
- ⅔ cup granulated sugar
- ¼ cup cornstarch
- 3 Tbsp freshly squeezed lemon juice
- ½ tsp pure vanilla extract
- ½ tsp almond extract (optional)
- Vanilla Ice Cream, for serving (optional)
For the Crumble Topping:
- Add all the ingredients to a medium bowl and stir with a fork until combined and crumbly. Cover the topping and refrigerate for 15 minutes, or until ready to use.
For the Cherry Filling:
- Preheat the oven to 350°F. Place the halved cherries in a large bowl and add the granulated sugar, cornstarch, lemon juice, vanilla and almond extract and toss to combine.
- Pour filling into a 9-inch baking dish. Sprinkle the crumble topping on top.
- Bake in preheated oven for 40-45 minutes, or until the top is crisp and golden and the filling is bubbling.
- Allow crumble to cool for 10-15 minutes before serving. Serve with a scoop of vanilla ice cream, if desired. Enjoy!
- Crumble: The crumble topping can be made ahead of time and stored in the refrigerator for up to 5 days.
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 474Total Fat: 20gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 38mgSodium: 129mgCarbohydrates: 69gFiber: 3gSugar: 44gProtein: 6g
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