Get the most out of summer with this delicious Cherry Crumble recipe! Using less sugar thanks to standard cherry sweetness, this classic dessert could easily substitute as breakfast.
I love a really good crumble. Or crisp. Or whatever you’d like to call it. Why have I never posted a crumble recipe? Mostly because I usually don’t measure the ingredients for them which makes writing the ingredients down kind of difficult. Here, I took exception.
A crumble recipe is a true toss and bake kind of dish for me. This Cherry Crumble recipe is a satisfying dessert really goes the distance.
How to make a crumble recipe:
There’s a couple of parts. Flour or oats (see below for controversy here, but I like the added nutrition the oats give), sugar (I prefer brown sugar depending upon the fruit, but you do you), butter, and a fruit base. Pretty straightforward isn’t it?
I like adding vanilla or lemon juice to my fruit base and I try to reduce the sugar when fruit is ripe and sweet enough. This means my crumble gets eaten for breakfast with plain yogurt on the regular and I don’t have to listen to anyone whine about eating cereal instead.
What is the difference between a crumble and a crisp?
Both a crumble and a crisp are fruit baked desserts, topped with a streusel-like topping. Some people argue that crumbles always have oats in them and a crisp never does.
All I know is that they’re both delicious and when topped with ice cream are basically a summer’s dream dessert.
And what about pitting all those cherries? This OXO Cherry Pitter is one of my favourite kitchen tools. It’s inexpensive and makes the job a total walk in the park!
I’ve tried every trick in the book with pitting cherries, from the top of wine bottle push or completely by hand. This cherry pitter is worth every penny so that we get to enjoy even more cherries!
More easy dessert recipes:
- S’mores Icebox Cake
- Strawberry Tart
- Ice Cream Sandwich Cake
- Blackberry Lime Cupcakes
- Blueberry Galette
Easy Cherry Crumble recipe!! Low in sugar (thanks to the natural sweetness of cherries)
- 5 cups cherries, pitted and halved
- 1/4 cup sugar
- 1 tsp vanilla extract
- 1 tsp cornstarch
- 1 pinch salt
- 2 cups rolled oats
- 1/4 cup sugar
- 1 pinch salt
- 1/2 tsp vanilla extract
- 4 tbsp (1/2 stick) unsalted butter, melted
Preheat oven to 375° F and grease the bottom of an 11″ x 9″ deep sided oven-proof dish.
In a large bowl mix together cherries, sugar, vanilla extract, cornstarch*, and salt. Place in pan.
In another bowl mix together oats, sugar, salt, vanilla extract. Add melted butter and mix together with your hands until lumps form. Place on top of fruit.
Bake for 30-45 minutes or until crumble top is golden brown.
* Cornstarch is a thickening agent and is somewhat optional. I like the way juice from the fruit get all sticky and thick in a crumble which is caused from the thickening agent. If you’re not into cornstarch and don’t mind a more runny fruit base then by all means skip the cornstarch.