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This tasty Cherry Crumble will become your go-to dessert! So easy to make, this cherry crisp can be made with fresh, frozen, or canned cherries.
This delicious cherry crumble is one of those desserts that you can throw together in a flash.
You make it with fresh, canned, or frozen fruit, and I’ve even thrown in some make-ahead tips because life is busy, but a tasty homemade dessert should never be an afterthought.
And if you’re working with fresh cherries for this recipe and have leftovers, check out my tutorial on canning cherries, cherry syrup, and cherry jam.
Ingredients
For pitting cherries, I have this one and this one but you can also use a straw or chopstick. Pro tip: when pitting cherries, wear all black and do it outside. You’ll thank me later when there is zero mess to clean up.
For best results and to prevent a tragically burned tongue, go ahead and let it cool for 15(ish) minutes before serving.
PRO TIPS/RECIPE NOTES
- Spoon the flour into the measuring cup instead of the ol’ “scoop and dump” method. That will pack the cup too full and will produce a dry crumble topping.
- Sustainability tip: to save money and resources, use the leftover butter wrapper to grease the baking dish.
- If your cherries are extra sweet, you can leave out the 1/4 cup of sugar altogether. If they are extra tart, increase the sugar to 1/3 cup.
Cherry Crumble
Ingredients
Fruit Layer
- 8 cups cherries {pitted]
- 4 tbsp cornstarch
- 1/4 cup white sugar {use 1/3 cup of the fruit isn't very sweet}
- 2 tbsp lemon juice
Crumble Topping
- 8 tbsp butter
- 1 1/4 cup all-purpose flour
- 1/4 cup white sugar
- 1/3 cup brown sugar
- 3/4 tsp ground cinnamon
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350˚F (180˚C).
- Lightly butter a 9×13 inch baking dish.
- In a medium mixing bowl, combine pitted cherries, cornstarch, sugar, and lemon juice. Gently stir with a silicone spatula to distribute cornstarch and sugar.8 cups cherries, 4 tbsp cornstarch, 1/4 cup white sugar, 2 tbsp lemon juice
- Add the fruit mixture to the baking dish, scraping any juices and sugar over the fruit that has accumulated in the bottom of the bowl.
- In a microwave-safe mixing bowl, warm butter until it is about 50% melted and 50% warmed through.8 tbsp butter
- Add flour, white and brown sugars, cinnamon, and vanilla extract. Stir with a fork to distribute the butter.1 1/4 cup all-purpose flour, 1/4 cup white sugar, 1/3 cup brown sugar, 3/4 tsp ground cinnamon, 1 tsp vanilla extract
- Top fruit with crumble mixture. Some clumps are ok, but break apart any large clumps.
- Bake at 350˚F, uncovered for 45-50 minutes or until the crumble topping is lightly browned and the fruit mixture is bubbling.
- Cool for 10-15 minutes and serve.
Notes
- Spoon the flour into the measuring cup instead of the ol’ “scoop and dump” method. That will pack the cup too full and will produce a dry crumble topping.
- If your cherries are extra sweet, you can leave out the 1/4 cup of sugar altogether. If they are extra tart, increase the sugar to 1/3-1/2 cup.
- Gluten-free option: either sub in your favorite cup-for-cup gluten-free flour or use all old-fashioned oats.
- Dairy-free option: sub in your favorite dairy-free butter or use half plant-based butter and half melted coconut oil.
- Storing Leftovers: Allow the crisp to cool and store covered leftovers at room temperature for 2-3 days or in the fridge for 4-5 days.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
