12 Cherry Crumble Recipes for Every Season

Vibrant cherries are the star of these 12 crumble recipes that take you from summer’s peak to cozy winter nights. Whether you crave a classic or a twist, this collection has a comforting, fruit-filled dessert for every season. Dive in and find your new favorite crumble!

Classic Cherry Crumble

The classic cherry crumble captures the essence of summer with its juicy, tangy cherries and a golden, buttery oat crumble topping. It's a dessert that's as comforting as it is elegant, perfect for any occasion.

Serving: 8 | Prep Time: 20 minutes | Cooking Time: 40 minutes

Ingredients

For the cherry filling

• 5 cups fresh or frozen cherries, pitted
• 1/2 cup granulated sugar
• 2 tablespoons cornstarch
• 1 tablespoon freshly squeezed lemon juice
• 1 teaspoon vanilla extract

For the crumble topping

• 1 cup all-purpose flour
• 1 cup old-fashioned rolled oats
• 1/2 cup packed light brown sugar
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/2 cup cold unsalted butter, cut into small pieces

Instructions

1. Preheat the oven to 375°F.
2. In a large bowl, combine the cherries, granulated sugar, cornstarch, lemon juice, and vanilla extract. Toss gently to coat evenly. Set aside.
3. In a separate bowl, whisk together the flour, rolled oats, brown sugar, cinnamon, and salt.
4. Add the cold butter pieces to the flour mixture. Use a pastry blender or your fingertips to cut the butter into the dry ingredients until the mixture resembles coarse crumbs with some pea-sized butter pieces. Tip: Keep the butter cold for a crisp, flaky topping.
5. Transfer the cherry mixture to a 9×13-inch baking dish or a 10-inch cast-iron skillet. Spread evenly.
6. Sprinkle the crumble topping evenly over the cherries.
7. Bake for 35 to 40 minutes, until the filling is bubbly around the edges and the topping is deep golden brown. Tip: Place the dish on a foil-lined baking sheet to catch any drips.
8. Let the crumble cool for at least 15 minutes before serving. Tip: Serve warm with a scoop of vanilla ice cream for a classic pairing.

Every spoonful offers a contrast of tender, jammy cherries and crisp, buttery crumble. For an extra touch, serve with a dollop of mascarpone or a drizzle of balsamic reduction.

Sour Cherry and Almond Crumble

Velvety tart sour cherries, jewel-like and bursting with vibrant acidity, find their ideal partner in a buttery, nutty almond crumble. This rustic dessert balances deep fruitiness with a crisp, golden topping that shatters with each spoonful. A perfect finale for any spring or summer meal.

Serving: 8 | Prep Time: 20 minutes | Cooking Time: 40 minutes

Ingredients

Filling

• 4 cups fresh or frozen sour cherries, pitted
• 3/4 cup granulated sugar
• 3 tablespoons cornstarch
• 1 tablespoon fresh lemon juice
• 1/2 teaspoon almond extract

Topping

• 1 cup all-purpose flour
• 1/2 cup sliced almonds
• 1/3 cup packed light brown sugar
• 1/4 cup granulated sugar
• 1/2 teaspoon kosher salt
• 1/2 cup cold unsalted butter, cut into small cubes
• 1/2 teaspoon almond extract

Instructions

1. Preheat your oven to 375°F. Place a baking sheet on the lower rack to catch any drips.
2. In a large bowl, combine pitted sour cherries, 3/4 cup granulated sugar, cornstarch, lemon juice, and 1/2 teaspoon almond extract. Toss gently until the cherries are evenly coated. Let the mixture sit for 10 minutes, allowing the cherries to release their juices.
3. For the topping, in a separate bowl, whisk together flour, sliced almonds, brown sugar, 1/4 cup granulated sugar, and kosher salt. Add the cold butter cubes and 1/2 teaspoon almond extract. Using your fingertips or a pastry blender, work the butter into the dry ingredients until the mixture resembles coarse meal with some pea-sized butter bits—this ensures a flaky, tender crumble.
4. Transfer the cherry mixture to a 9-inch square baking dish or a 1.5-quart gratin dish. Sprinkle the topping evenly over the fruit, pressing lightly to adhere. Place the dish on the prepared baking sheet to catch any bubbling juices.
5. Bake for 35–40 minutes, until the filling is bubbling at the edges and the topping is deep golden brown. If the topping browns too quickly, loosely tent with foil after 25 minutes. Tip: Let the crumble cool on a wire rack for at least 15 minutes before serving—this allows the juices to thicken.
6. For a nuttier crunch, toast the sliced almonds in a dry skillet over medium heat for 2–3 minutes before adding to the topping. Another tip: Taste your cherries before adding sugar; if they are exceptionally tart, you may want to increase the sugar by 1–2 tablespoons.
7. Serve warm, spooned into bowls, with a scoop of vanilla ice cream or a dollop of crème fraîche to balance the tartness.

Golden and bubbling, this crumble contrasts the jammy fruit with a crunchy, buttery topping that shatters with each bite. The almond notes sing alongside the cherries, while the slight tang of sour fruit keeps every spoonful bright. For an elegant twist, dust with powdered sugar and serve with a drizzle of honey.

Cherry-Chocolate Crumble

Venture into the realm of decadent desserts with this Cherry-Chocolate Crumble, where the tangy sweetness of ripe cherries meets the deep, bittersweet notes of dark chocolate, all crowned with a golden, buttery crumble. Each spoonful offers a symphony of textures—from the juicy, tender fruit to the crisp, crunchy topping—making it an irresistible finale to any meal.

Serving: 8 | Prep Time: 20 minutes | Cooking Time: 45 minutes

Ingredients

For the Cherry-Chocolate Filling

• 4 cups fresh or frozen sweet cherries, pitted
• 1/2 cup granulated sugar
• 2 tablespoons fresh lemon juice
• 3 tablespoons cornstarch
• 1/2 teaspoon pure vanilla extract
• 1/4 teaspoon fine sea salt
• 4 ounces high-quality dark chocolate (70% cacao), roughly chopped

For the Crumble Topping

• 1 cup all-purpose flour
• 1/2 cup old-fashioned rolled oats
• 1/2 cup packed light brown sugar
• 1/4 cup unsweetened cocoa powder
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon fine sea salt
• 1/2 cup cold unsalted butter, cut into small cubes

Instructions

1. Preheat your oven to 375°F. Position a rack in the center of the oven.
2. In a large bowl, combine the cherries, granulated sugar, lemon juice, cornstarch, vanilla extract, and salt. Toss gently until the cherries are evenly coated. Let stand for 5 minutes to allow the juices to release, then fold in the chopped dark chocolate. Set aside.
3. In a separate medium bowl, whisk together the flour, oats, brown sugar, cocoa powder, cinnamon, and salt. Add the cold butter cubes and use a pastry blender or your fingertips to work the butter into the dry mixture until it resembles coarse crumbs with some pea-sized butter pieces. (Tip: Keep the butter very cold for a crispier crumble.)
4. Pour the cherry-chocolate filling into a 9×9-inch baking dish (or similar 2-quart dish) and spread it evenly. Sprinkle the crumble topping over the filling in an even layer, pressing it lightly to adhere. (Tip: For extra crunch, do not over-mix the crumble.)
5. Place the dish on a baking sheet to catch any drips. Bake for 40–45 minutes, until the filling is bubbling around the edges and the topping is deeply golden and crisp. If the top browns too quickly, tent with foil during the last 10 minutes.
6. Remove from the oven and let cool on a wire rack for at least 15 minutes before serving. (Tip: The crumble sets as it cools, making it easier to serve neat slices.)

On the palate, the warm, jammy cherries contrast beautifully with the earthy chocolate and the crunchy, buttery crumble—a textural delight. Serve it with a scoop of vanilla bean ice cream or a drizzle of crème anglaise for an extra touch of indulgence.

Spiced Cherry Crumble with Ginger

Vivid and warm, this spiced cherry crumble with ginger captures the essence of late spring with its jewel-toned fruit and crystalline crumble.

Serving: 8 | Prep Time: 20 minutes | Cooking Time: 40 minutes

Ingredients

Filling

• 4 cups fresh or frozen pitted cherries
• 1/2 cup granulated sugar
• 2 tablespoons cornstarch
• 1 tablespoon fresh lemon juice
• 2 teaspoons ground ginger
• 1/2 teaspoon ground cinnamon
• Pinch of salt

Crumble

• 1 cup all-purpose flour
• 1/2 cup packed light brown sugar
• 1/2 cup rolled oats
• 1/2 cup cold unsalted butter, cubed
• 1 teaspoon ground ginger
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt

Instructions

1. Preheat oven to 375°F. Butter a 9×9 baking dish.
2. In a large bowl, combine cherries, sugar, cornstarch, lemon juice, ginger, cinnamon, and salt. Toss gently until evenly coated.
3. Let the mixture stand at room temperature while you prepare the crumble, allowing the cherries to release some juice.
4. In a separate bowl, whisk together flour, brown sugar, oats, ginger, cinnamon, and salt.
5. Cut in the cold cubed butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs with pea-sized butter pieces. Tip: Keeping the butter cold ensures a flaky crumble.
6. Transfer the cherry mixture to the prepared baking dish. Sprinkle the crumble evenly over the top.
7. Bake for 35 to 40 minutes, until the filling is bubbly at the edges and the crumble is golden brown. If the top browns too quickly, tent loosely with foil.
8. Let cool on a wire rack for at least 15 minutes before serving. Tip: For extra crunch, stir 1/4 cup chopped pecans into the crumble before baking.
9. Serve warm, ideally with a scoop of vanilla ice cream or a dollop of whipped cream.

How the tart cherries meld with warm ginger and cinnamon, while the buttery crumble shatters with each spoonful, creates a dessert both comforting and sophisticated. Drizzle with a little honey and serve alongside a strong cup of coffee for an afternoon pick-me-up.

Cherry and Apple Crumble

There's a quiet elegance to a fruit crumble that makes it both comforting and refined. This version pairs sweet apples and tart cherries under a cinnamon-spiced oat topping that bakes into a golden, crispy crust.

Serving: 8 | Prep Time: 20 minutes | Cooking Time: 45 minutes

Ingredients

• 3 large sweet-tart apples (such as Honeycrisp or Braeburn), peeled, cored, and sliced into 1/4-inch wedges
• 2 cups fresh or frozen tart cherries, pitted
• 1/2 cup granulated sugar
• 2 tablespoons fresh lemon juice
• 3 tablespoons cornstarch
• 1 teaspoon ground cinnamon
• 1 1/2 cups old-fashioned rolled oats
• 1 cup all-purpose flour
• 3/4 cup packed dark brown sugar
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, cold and cut into small cubes
• 1 teaspoon vanilla extract

Instructions

1. Preheat your oven to 375°F and lightly butter a 9×13-inch baking dish.
2. In a large bowl, combine the sliced apples, cherries, granulated sugar, lemon juice, cornstarch, and cinnamon. Toss thoroughly until the fruit is evenly coated; the cornstarch helps thicken the juices during baking.
3. Transfer the fruit mixture to the prepared baking dish, spreading it into an even layer.
4. In a separate bowl, whisk together the oats, flour, brown sugar, and salt. Add the cold butter cubes and vanilla extract; using your fingertips or a pastry blender, work the butter into the dry ingredients until the mixture resembles coarse crumbs with some pea-sized butter lumps remaining. Do not overmix—larger crumbs yield a crispier topping.
5. Sprinkle the oat topping evenly over the fruit, covering it completely but not pressing down.
6. Bake for 40 to 45 minutes, until the filling is bubbly around the edges and the topping is deep golden brown. If the topping browns too quickly, tent loosely with foil halfway through.
7. Let the crumble cool on a wire rack for at least 10 minutes to allow the juices to set before serving.

Perfectly spooned into bowls, the warm fruit filling is jammy and tender beneath a crisp, buttery oat crust. Pair each serving with a scoop of vanilla bean ice cream or a drizzle of heavy cream for an extra touch of indulgence.

Cherry and Rhubarb Crumble

Under a canopy of golden, buttery crumble lies a vibrant symphony of tart rhubarb and sweet cherries, a duo that dances with every spoonful. This dessert celebrates the bright, tangy notes of spring, balanced by a lush, jammy filling and a crisp, nutty topping that shatters with each bite.

Serving: 8 | Prep Time: 20 minutes | Cooking Time: 45 minutes

Ingredients

For the Filling

• 4 cups chopped fresh rhubarb (about 1-inch pieces, from 8-10 stalks)
• 2 cups fresh or frozen cherries, pitted and halved
• 1/2 cup granulated sugar
• 2 tablespoons cornstarch
• 1 teaspoon vanilla extract
• Zest and juice of 1 large orange

For the Crumble Topping

• 1 1/2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1/2 cup packed light brown sugar
• 1/2 teaspoon fine sea salt
• 1 cup cold unsalted butter, cut into small cubes
• 1 cup rolled oats (not quick-cooking)
• 1/2 cup sliced almonds

Instructions

1. Preheat your oven to 375°F. Position a rack in the center of the oven.
2. In a large mixing bowl, combine the chopped rhubarb and cherries. Add 1/2 cup granulated sugar, cornstarch, vanilla extract, orange zest, and orange juice. Toss gently until the fruit is evenly coated. Set aside to macerate for 10 minutes—this draws out juices and thickens the filling naturally.
3. Meanwhile, prepare the crumble: In a medium bowl, whisk together the flour, 1/2 cup granulated sugar, brown sugar, and salt. Add the cold cubed butter. Using a pastry blender or your fingertips, work the butter into the dry ingredients until the mixture resembles coarse meal with some pea-sized butter bits. (Tip: keep the butter cold for a flakier crumble—chill the bowl if needed.)
4. Fold in the rolled oats and sliced almonds until evenly distributed. The topping should hold together when squeezed but still feel crumbly.
5. Transfer the macerated fruit mixture (including any juices) to a 9×13-inch baking dish or a 10-inch cast-iron skillet. Spread the fruit into an even layer.
6. Sprinkle the crumble topping evenly over the fruit, covering completely. Do not press down—a loose topping yields the best crisp texture.
7. Bake for 40–45 minutes, or until the filling is bubbly and thick around the edges and the topping is deep golden brown. (Tip: place a baking sheet on the rack below to catch any drips.)
8. Cool on a wire rack for at least 20 minutes—this allows the filling to set, ensuring neat servings. (Tip: if you serve it too soon, the juices will run.)
9. Serve warm or at room temperature.

Zestful and warming, this crumble pairs beautifully with a scoop of vanilla bean ice cream or a drizzle of cold heavy cream. The contrast of warm, tangy fruit against the cool, creamy topping is simply irresistible—a true celebration of seasonal produce.

Cherry Crumble with Oat Topping

Your summer evenings deserve a dessert that balances the bright tang of ripe cherries with the warmth of a buttery, oat-studded crumble. This Cherry Crumble with Oat Topping captures the essence of rustic elegance, layering a luscious, jewel-toned filling beneath a golden, crisp lid. It’s the kind of simple yet showstopping treat that feels both comforting and refined.

Serving: 8 | Prep Time: 20 minutes | Cooking Time: 45 minutes

Ingredients

For the Cherry Filling

• 6 cups fresh or frozen sweet cherries, pitted and halved (if using frozen, do not thaw)
• 1/2 cup granulated sugar
• 3 tablespoons cornstarch
• 1 tablespoon fresh lemon juice
• 1 teaspoon pure vanilla extract

For the Oat Crumble Topping

• 1 cup rolled oats (not instant)
• 3/4 cup all-purpose flour
• 1/2 cup packed light brown sugar
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon fine sea salt
• 1/2 cup cold unsalted butter, cut into small cubes

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9-inch square baking dish or a 10-inch round pie dish.
2. In a large mixing bowl, combine the cherries, granulated sugar, cornstarch, lemon juice, and vanilla extract. Toss gently until every cherry is evenly coated. Let this mixture sit for 10 minutes to allow the juices to begin releasing.
3. While the cherries macerate, prepare the oat topping. In a separate medium bowl, whisk together the rolled oats, all-purpose flour, light brown sugar, ground cinnamon, and fine sea salt.
4. Add the cold cubed butter to the dry oat mixture. Using a pastry cutter or your fingertips, work the butter into the dry ingredients until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining. (Tip: Keep the butter cold for a crispier topping—if your hands warm it, chill the bowl for 5 minutes.)
5. Pour the cherry filling into the prepared baking dish, spreading it evenly. Sprinkle the oat topping over the cherries in an even layer, gently pressing down to adhere.
6. Place the dish on a rimmed baking sheet to catch any bubbling juices. Bake for 35 to 45 minutes, until the filling is bubbling around the edges and the topping is deep golden brown. (Tip: If the topping browns too quickly, tent loosely with foil after 25 minutes.)
7. Remove from the oven and cool on a wire rack for at least 20 minutes before serving. (Tip: Patience pays off—cooling allows the filling to set into a luscious, sliceable consistency rather than a runny sauce.)

Each spoonful delivers a symphony of textures: the tender, jammy cherries beneath a shatteringly crisp oat crumble. Elevate the experience by serving it warm with a dollop of crème fraîche or a scoop of vanilla bean ice cream, allowing the cool creaminess to contrast with the fruity warmth.

Gluten-Free Cherry Crumble

When summer cherries reach their peak, this gluten-free crumble celebrates their jewel-like sweetness with a buttery almond flour topping. It’s a refined yet simple dessert that lets the fruit shine.

Serving: 8 | Prep Time: 15 minutes | Cooking Time: 40 minutes

Ingredients

Cherry Filling

• 6 cups fresh sweet cherries, pitted and halved
• 1/4 cup granulated sugar
• 1 tablespoon fresh lemon juice
• 2 tablespoons cornstarch (or arrowroot powder)
• 1/2 teaspoon pure vanilla extract

Crumble Topping

• 1 cup finely ground almond flour
• 1/2 cup certified gluten-free rolled oats
• 1/3 cup packed light brown sugar
• 1/4 teaspoon salt
• 1/2 cup cold unsalted butter, cut into small cubes
• 1/2 cup sliced almonds

Instructions

1. Preheat oven to 375°F.
2. In a large bowl, combine cherries, granulated sugar, lemon juice, cornstarch, and vanilla. Toss gently to coat. (Tip: Use ripe but firm cherries for the best texture.)
3. In a separate medium bowl, whisk together almond flour, oats, brown sugar, and salt.
4. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs. Stir in sliced almonds. (Tip: Keep the butter cold for a crisp, tender crumble.)
5. Transfer the cherry mixture to a 9-inch square baking dish. Sprinkle the crumble topping evenly over the cherries.
6. Bake for 35-40 minutes, until the filling is bubbly and the topping is golden brown. (Tip: If the topping browns too quickly, tent loosely with foil.) Let cool on a wire rack for at least 15 minutes before serving.

The contrast between the tender, juicy cherries and the crisp, nutty crumble is irresistible. Serve warm with a scoop of vanilla ice cream or a drizzle of heavy cream for an elegant finish.

Vegan Cherry Crumble

Luscious, ruby-red cherries take center stage in this refined vegan crumble, where a buttery, coconut oil-laced topping achieves the perfect golden crunch without any dairy. Each spoonful offers a harmonious balance of tart fruit and sweet, crisp streusel.

Serving: 8 | Prep Time: 20 minutes | Cooking Time: 40 minutes

Ingredients

• 5 cups plump, pitted cherries (fresh or frozen)
• 1/3 cup pure maple syrup
• 2 tablespoons finely ground cornstarch
• 1 tablespoon freshly squeezed lemon juice
• 1 teaspoon rich vanilla extract
• 1 cup old-fashioned rolled oats
• 1 cup unbleached all-purpose flour
• 2/3 cup organic coconut sugar
• 1/2 cup unrefined virgin coconut oil (solid)
• 1/4 cup cold cultured vegan butter, cubed
• 1/2 teaspoon fine sea salt
• 1/2 teaspoon ground Ceylon cinnamon

Instructions

1. Preheat the oven to 375°F.
2. In a large bowl, gently toss the cherries with maple syrup, cornstarch, lemon juice, and vanilla extract until evenly coated. Transfer the mixture to a 9-inch square baking dish.
3. In a separate bowl, whisk together the oats, flour, coconut sugar, salt, and cinnamon. Using a pastry blender or your fingertips, cut in the coconut oil and vegan butter until the mixture resembles coarse crumbs with some pea-sized pieces.
4. Sprinkle the crumble topping evenly over the cherry filling. Bake for 35–40 minutes, until the filling is bubbly and the topping is deep golden brown. If the topping browns too quickly, tent loosely with foil during the last 10 minutes.
5. Let the crumble cool on a wire rack for at least 10 minutes before serving to allow the filling to set.

How divine this crumble tastes served warm with a scoop of vanilla coconut ice cream—the contrast of tart cherries and sweet, crunchy topping is simply irresistible. For an extra touch, drizzle with a balsamic reduction to elevate its depth.

Cherry Crumble Bars

There's something utterly irresistible about the contrast between a buttery shortbread crust, a luscious cherry filling, and a golden crumble topping. These cherry crumble bars strike the perfect balance between elegant and homey, making them an ideal dessert for any occasion from summer picnics to holiday gatherings.

Serving: 16 | Prep Time: 20 minutes | Cooking Time: 45 minutes

Ingredients

Shortbread Crust

• 1 ½ cups all-purpose flour
• ½ cup granulated sugar
• ¼ teaspoon fine sea salt
• ½ cup unsalted butter, cold and cubed

Cherry Filling

• 4 cups fresh or frozen sweet cherries, pitted
• ½ cup granulated sugar
• 2 tablespoons cornstarch
• 1 tablespoon fresh lemon juice
• ½ teaspoon pure vanilla extract

Crumble Topping

• 1 cup all-purpose flour
• ½ cup old-fashioned rolled oats
• ½ cup packed light brown sugar
• ¼ teaspoon ground cinnamon
• ¼ teaspoon fine sea salt
• ½ cup unsalted butter, cold and cubed

Instructions

1. Preheat oven to 350°F. Line a 9×9-inch baking pan with parchment paper, leaving overhang on two sides for easy removal.
2. Make the crust: In a medium bowl, whisk together 1 ½ cups flour, ½ cup granulated sugar, and ¼ teaspoon salt. Cut in ½ cup cold cubed butter using a pastry blender or fingertips until mixture resembles coarse meal with some pea-sized butter pieces. Press evenly into prepared pan. Bake for 15 minutes, until lightly golden. (Tip: For a more tender crust, avoid overworking the dough; chill it for 10 minutes if it feels too soft.)
3. Meanwhile, prepare the filling: In a medium saucepan, combine cherries, ½ cup granulated sugar, cornstarch, and lemon juice. Cook over medium heat, stirring constantly, until mixture thickens and comes to a boil, about 5–7 minutes. Remove from heat; stir in vanilla. Let cool slightly. (Tip: If using frozen cherries, no need to thaw; just add a minute or two to the cooking time.)
4. Make the crumble topping: In a separate bowl, whisk together 1 cup flour, oats, brown sugar, cinnamon, and ¼ teaspoon salt. Cut in ½ cup cold cubed butter until mixture forms clumps and is crumbly. (Tip: For extra crunch, toast the oats in a dry skillet for 2–3 minutes before mixing.)
5. Spread the cherry filling evenly over the baked crust. Sprinkle the crumble topping over the filling, covering completely. Bake for 30–35 minutes, until the topping is golden brown and the filling is bubbly around the edges. Cool completely in the pan on a wire rack. (Tip: To get clean slices, refrigerate the bars for at least 1 hour before cutting.)
6. Lift the bars out using the parchment overhang, then cut into squares.

Let these bars cool completely to allow the filling to set into a jammy layer that contrasts beautifully with the crumbly, buttery topping and tender crust. Serve at room temperature with a dollop of whipped cream or a scoop of vanilla ice cream for an indulgent treat that captures the essence of summer in every bite.

Cherry Crumble with Ice Cream

Perfectly balanced between tart and sweet, this cherry crumble with creamy vanilla ice cream is a timeless summer dessert. The buttery oat topping provides satisfying crunch, and the warm syrupy cherries meld beautifully with cold, velvety ice cream.

Serving: 8 | Prep Time: 15 minutes | Cooking Time: 40 minutes

Ingredients

• 5 cups fresh or thawed frozen pitted cherries
• 1/2 cup granulated sugar
• 2 tablespoons cornstarch
• 1 tablespoon fresh lemon juice
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour
• 1 cup old-fashioned rolled oats
• 1/2 cup packed light brown sugar
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/2 cup cold unsalted butter, cut into small cubes
• Premium vanilla ice cream, for serving

Instructions

1. Preheat the oven to 375°F. Position a rack in the center.
2. In a large bowl, gently toss cherries with granulated sugar, cornstarch, lemon juice, and vanilla extract until evenly coated.
3. Transfer cherry mixture to a 9×13-inch baking dish and spread into an even layer.
4. In a separate medium bowl, whisk together flour, oats, brown sugar, cinnamon, and salt.
5. Add cold butter cubes to the flour mixture. Using a pastry blender or your fingertips, cut the butter in until the mixture resembles coarse crumbs with a few pea-sized pieces. (Tip: Using cold butter ensures a flakier topping.)
6. Sprinkle the crumble topping evenly over the cherries, covering completely.
7. Place the baking dish on a rimmed baking sheet to catch drips. Bake for 35–40 minutes, until the filling is bubbly and the topping is golden brown. (Tip: Rotate halfway for even browning.)
8. Remove from oven and let cool on a wire rack for 10 minutes to allow the filling to set.
9. Serve warm, topped with a generous scoop of vanilla ice cream. (Tip: Serve immediately for the best warm-cold contrast.)

Beneath a golden, buttery crumble lies a pool of luscious cherries in a syrup that's both tart and sweet. The contrast of warm fruit and cold, creamy ice cream is simply irresistible. For an extra touch, garnish with fresh mint leaves or a drizzle of balsamic reduction.

Cherry Crumble with Streusel Topping

When summer cherries are at their peak, there's no better way to showcase their jewel-toned beauty than in a warm crumble. This version elevates the classic with a nutty, buttery streusel that shatters against the tender, jammy fruit beneath.

Serving: 8 | Prep Time: 20 minutes | Cooking Time: 40 minutes

Ingredients

Cherry Filling

• 6 cups fresh ripe cherries, pitted
• 1/2 cup granulated sugar
• 3 tablespoons cornstarch
• 1 tablespoon freshly squeezed lemon juice
• 1 teaspoon pure vanilla extract

Streusel Topping

• 1 cup all-purpose flour
• 1/2 cup rolled oats
• 1/2 cup packed light brown sugar
• 1/2 teaspoon fine sea salt
• 1/2 teaspoon ground cinnamon
• 1/2 cup cold unsalted butter, cut into small cubes
• 3/4 cup chopped pecans, toasted if desired

Instructions

1. Preheat your oven to 375°F (190°C) and lightly butter a 9-inch square or similar baking dish.
2. In a large bowl, gently toss the pitted cherries with 1/2 cup granulated sugar, 3 tablespoons cornstarch, 1 tablespoon lemon juice, and 1 teaspoon vanilla extract until evenly coated. Let the mixture sit for 10 minutes to allow the cherries to release their juices—this ensures a thickened, not watery, filling. Tip: For a deeper flavor, macerate the cherries for up to 30 minutes.
3. Pour the cherry filling into the prepared dish and spread into an even layer.
4. In a separate medium bowl, whisk together 1 cup flour, 1/2 cup rolled oats, 1/2 cup brown sugar, 1/2 teaspoon salt, and 1/2 teaspoon cinnamon.
5. Add the cold butter cubes to the flour mixture. Using a pastry cutter or your fingertips, work the butter into the dry ingredients until the mixture resembles coarse meal with pea-sized butter pieces. Avoid overworking to keep the streusel crisp. Tip: Chill the butter for 15 minutes if it becomes too soft.
6. Gently stir in the chopped pecans until just distributed.
7. Sprinkle the streusel topping evenly over the cherries, pressing down lightly to adhere.
8. Bake for 35–40 minutes, or until the filling is bubbling through the topping and the streusel is deeply golden brown. If the topping browns too quickly, tent loosely with foil during the last 10 minutes.
9. Let the crumble cool on a wire rack for at least 15 minutes to allow the filling to set. This rest time is crucial for clean slices.

Served warm with a scoop of melting vanilla bean ice cream or a dollop of softly whipped cream, this crumble offers a luxurious contrast of textures: the crunch of nutty streusel against the silky, tart-sweet cherries. For a final flourish, dust with confectioners' sugar or a pinch of flaky sea salt just before serving.

Conclusion

Baking with cherries never goes out of season! This collection of 12 crumble recipes proves you can enjoy this classic dessert any time of year. Try one tonight, then leave a comment telling us your favorite. And please share this article on Pinterest to spread the crumble love!

Laura Hauser

Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.