Name: Homemade Cherry Crumble Recipe
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Yield: 6 (Serves 6-8)
Cuisine: American
Ingredients: 3 pounds fresh sour cherries (pitted (or 72 ounces canned unsweetened sour cherries)); 4 1/2 teaspoons corn starch; 2/3 to 3/4 cup granulated sugar; 1 cup flour; 1/4 cup brown sugar; 1/4 cup plus 1 tablespoon granulated sugar; 2 teaspoons vanilla extract; 1/8 teaspoon salt; 6 tablespoons butter (at room temperature (but not too soft, a little firm is okay))

Homemade Cherry Crumble Recipe

Sweet and tart with the perfect buttery, crumbly topping, homemade cherry crumble is a game changer when it comes to festive and fun summertime dessert.

Prep10 min

Cook50 min

Total1 hr

Serves6 (Serves 6-8)

Published 14 Aug 2012

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Sweet and tart with the perfect buttery, crumbly topping,homemade cherry crumbleis an absolute game changer when it comes to festive and fun summertime dessert.

Happy Fourth of July! To celebrate, we’re getting festive with this decadent and scrumptioushomemade cherry crumble. Because why wouldn’t we?! Make sure to pair this with homemade whipped cream, orhomemade ice cream!

Everyone has a favorite pie. Thomas lovescream pies, my babies love pumpkin, my grandpa loves pecan, my sister gobbles up chess pie, and as for me, I’m a cherry kind of woman. My mom made a mean cherry pie, and it was always my dad’s favorite. I think that I clung on to that fact and emulated. The apple doesn’t fall far from the tree… Or should we say cherry? Thanks, Dad!

Why You’ll Love this Recipe:

Refreshing and delicious
So easy to make
Very easy ingredients to find at the store (when in season)
Everyone will love it!

Ingredients:

For the Fruit Filling:

Fresh Sour Cherries– or canned unsweetened sour cherries
Corn Starch
Granulated Sugar

For the Crumble:

Flour
Brown Sugar
Granulated Sugar
Vanilla Extract
Butter– preferably unsalted. If you only have salted, do not add extra salt

See recipe card below for full information on ingredients and quantities

Frequently Asked Questions:

Can you use another fruit in the crumble?

Crumble your heart away with any fruit you love! You can’t go wrong with a buttery, crunchy, crumble over any kind of baked fruit. A few ideas to try include blueberry, pineapple, strawberry, peach, mango, or mix fruits!

How long does homemade cherry crumble last?

This really tastes the best fresh out of the oven! But, if you have leftovers, store them in an airtight container in the fridge for up to a week. Reheat homemade cherry crumble in the oven to re-crisp up any bits of the topping that may have gotten soggy!

What is the difference between a crumble, crisp, and a cobbler?

All three desserts are baked goodies that incorporate fresh fruit and some kind of pastry. Cobblers have a biscuit or cake-like topping baked over the fruit. Crisps and crumbles are fairly similar- both have streusel-eques topping, but crisps contain oats while crumbles do not.

More Pie and Crumble Recipes:

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Homemade Cherry Crumble Recipe

Sweet and tart with the perfect buttery, crumbly topping, homemade cherry crumble is an absolute game changer when it comes to festive and fun summertime dessert.

Ingredients

For the fruit filling:

3 pounds fresh sour cherries (pitted (or 72 ounces canned unsweetened sour cherries))

4 1/2 teaspoons corn starch

2/3 to 3/4 cup granulated sugar

For the crumble:

1 cup flour

1/4 cup brown sugar

1/4 cup plus 1 tablespoon granulated sugar

2 teaspoons vanilla extract

1/8 teaspoon salt

6 tablespoons butter (at room temperature (but not too soft, a little firm is okay))

Instructions

Preheat the oven to 350 degrees F. To make the filling, mix together the cherries, corn starch, and sugar (amount depending on the sweetness of the fruit and your preference). Stir to combine.

Put the fruit mixture into the bottom of an 8-inch square baking dish and cover with foil.

To make the crumble, pulse the flour, brown sugar, 1/4 cup granulated sugar, vanilla, and salt in a food processor until combined. Slice the butter into 6 pieces and put them on top of the flour mixture. Process until the mixture clumps together into large balls, about 30 seconds.

Line a baking sheet with parchment, and break the crumble onto the sheet with you fingers. The goal is to have little pieces of crumble, about 1/2-inch in size. Spread the pieces out in an even layer on top of the parchment paper.

Bake the foil-covered fruit on the upper-middle rack and the crumbs on the lower-middle rack in the oven until the topping is lightly brown at the edges, 15 to 20 minutes.

Take the crumble topping and the fruit out of the oven. Uncover the fruit, and give it a gentle stir. Carefully and evenly sprinkle the crumble on top of the fruit, and then sprinkle on the last tablespoon of sugar.

Bake, uncovered, until the topping is browned and the fruit is nice and bubbly around the edges, about 25 minutes. Let the crumble cool for 10 minutes before serving.

Notes

Vanilla ice cream. Need I say more? Recipe slightly adapted from The America's Test Kitchen Family Baking Book.

Nutrition

Calories481

Carbohydrates93

Cholesterol30

Fat12

Fiber5

Protein5

Saturated fat7

Sodium142

Sugar69