This Cherry Crumble is a family favorite! The crumbly crisp almond topping is a perfect match to those juicy plump cherries | NatashasKitchen.com

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Cherry crumbles are wonderful – they are like cherry pies without the fuss. EASY. And the crumbly crisp almond topping is a perfect match to those juicy plump cherries. Even though I’ve enjoyed cherry crumble  several times this week, I still wish I had leftovers. It’s just THAT good! P.S. Kids love it too.

This Cherry Crumble is a family favorite! The crumbly crisp almond topping is a perfect match to those juicy plump cherries | NatashasKitchen.com

My husband and son went cherry picking this week and brought home 35lbs of gorgeous sweet cherries so we’re baking up all kinds of delicious cherry desserts. We’ve made three of these cherry crumbles this week (and shared them of course), but they disappear fast!

Ingredients for Cherry Crumble Filling:

1/4 cup all-purpose flour *measured correctly
1/4 cup granulated sugar
2 1/2 lbs fresh or frozen sweet cherries, pitted
2 Tbsp fresh lemon juice (from 1/2 lemon)
1/2 tsp vanilla extract

This Cherry Crumble is a family favorite! The crumbly crisp almond topping is a perfect match to those juicy plump cherries | NatashasKitchen.com

Ingredients for the Topping:

1 cup all-purpose flour *measured correctly
1/4 cup granulated sugar
1/3 cup light brown sugar, packed
1/8  tsp salt
8 Tbsp (1 stick) cold, unsalted butter, diced
½ cup quick cooking oats
1 cup sliced almonds, divided

Whipped cream or vanilla ice cream to serve, optional

This Cherry Crumble is a family favorite! The crumbly crisp almond topping is a perfect match to those juicy plump cherries | NatashasKitchen.com

How to Make a Cherry Crumble:

Prep: Preheat oven to 350˚F. Pit Cherries.
1. For the Filling: In a small bowl, stir together 1/4 cup flour and 1/4 cup sugar.

This Cherry Crumble is a family favorite! The crumbly crisp almond topping is a perfect match to those juicy plump cherries | NatashasKitchen.com

2. In a medium bowl, toss cherries with 2 Tbsp lemon juice and 1/2 tsp vanilla. Sprinkle the top with your flour/sugar mixture and stir to evenly coat cherries. Transfer cherries to a 9×13 or 9×12 baking dish.

This Cherry Crumble is a family favorite! The crumbly crisp almond topping is a perfect match to those juicy plump cherries | NatashasKitchen.com

For the Topping:

1.  In the bowl of a food processor fitted with a steel blade, combine: 1 cup flour, 1/4 cup granulated sugar,  1/3 cup brown sugar, and 1/8  tsp salt. Pulse to combine. Add 1 stick diced cold butter and pulse until butter is pea-sized.

2. Transfer mixture to a medium bowl, add 1/2 cup oats and use your hands to make large crumbs, rubbing the mixture between your fingers. Add 1/2 cup shaved almonds and toss to combine.

This Cherry Crumble is a family favorite! The crumbly crisp almond topping is a perfect match to those juicy plump cherries | NatashasKitchen.com

3. Spread the crumble topping evenly over the cherries and sprinkle on the second 1/2 cup sliced almonds. Bake uncovered at 350˚F for 45 minutes, or until almonds are golden brown and cherry juices are bubbling at the edges. Let crumble cool at least 15 minutes before serving; cherry juices will thicken as it cools.

Cherry Crumble Recipe-3

Food bloggers exercise a lot of self control not to eat their samples before taking pictures

This Cherry Crumble is a family favorite! The crumbly crisp almond topping is a perfect match to those juicy plump cherries | NatashasKitchen.com

Natasha's Kitchen Cookbook

Cherry Crumble Recipe

4.97 from 29 votes
Author: Natasha of NatashasKitchen.com
This Cherry Crumble is a family favorite! The crumbly crisp almond topping is a perfect match to those juicy plump cherries | NatashasKitchen.com
This cherry crumble is like a cherry pie without the fuss. EASY. The crumbly crisp almond topping is a perfect match to those juicy plump cherries.
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes

Ingredients 

Servings: 8

For the Filling:

For the Topping:

  • 1 cup all-purpose flour
  • 1/4 cup granulated sugar
  • 1/3 cup light brown sugar, packed
  • 1/8 tsp salt
  • 8 Tbsp 1 stick cold, unsalted butter, diced
  • ½ cup quick cooking oats
  • 1 cup sliced almonds, divided
  • Whipped cream or vanilla ice cream to serve, optional

Instructions

Prep: Preheat oven to 350˚F. Pit Cherries.

    For the Cherry Filling:

    • In a small bowl, stir together 1/4 cup flour and 1/4 cup sugar.
    • In a medium bowl, toss cherries with 2 Tbsp lemon juice and 1/2 tsp vanilla. Sprinkle the top with your flour/sugar mixture and stir to evenly coat cherries. Transfer cherries to a 9x13 or 9x12 baking dish.

    For the Topping:

    • In the bowl of a food processor fitted with a steel blade, combine: 1 cup flour, 1/4 cup granulated sugar, 1/3 cup brown sugar, and 1/8 tsp salt. Pulse to combine. Add 1 stick diced cold butter and pulse until butter is pea-sized.
    • Transfer mixture to a medium bowl, add 1/2 cup oats and use your hands to make large crumbs, rubbing the mixture between your fingers. Add 1/2 cup shaved almonds and toss to combine.
    • Spread the crumble topping evenly over the cherries and sprinkle on the second 1/2 cup sliced almonds. Bake uncovered at 350˚F for 45 minutes, or until almonds are golden brown and cherry juices are bubbling at the edges. Let crumble cool at least 15 minutes before serving; cherry juices will thicken as it cools.

    Notes

    If you are making it with frozen cherries, make sure to defrost them completely or crumble will need to bake a little longer.
    Course: Dessert
    Cuisine: American
    Keyword: Cherry Crumble
    Skill Level: Easy
    Cost to Make: $

    ♥ FAVORITE THINGS ♥
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    * A good food processor like this Cuisinart 11-cupcan really cut prep time.
    * This lemon juicer is sturdy and dishwasher friendly
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    Serve with lightly sweetened whipped cream or vanilla ice cream. mmm.

    This Cherry Crumble is a family favorite! The crumbly crisp almond topping is a perfect match to those juicy plump cherries | NatashasKitchen.com

    Are cherries in season where you live? I’d love to hear how you enjoy your cherries!

    Natasha Kravchuk

    Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved and tested recipes with YOU. Thanks for stopping by! We are so happy you're here.

    Read more posts by Natasha

    Leave a Comment

    Recipe Rating




    Comments

    • Kathy
      March 29, 2024

      When reheating, what is the oven temp & for how long (if coming from the refrigerator)?
      Thank you!

      Reply

      • NatashasKitchen.com
        March 29, 2024

        Hi Kathy! You can reheat it in the microwave just until heated through or reheat in the oven at 350˚F for about 15 minutes.

        Reply

        • Kathy
          April 2, 2024

          Thank you, Natasha!
          I am excited to make this on Friday for a BBQ!

          Reply

    • Loretta Hooper
      December 24, 2023

      Der Natasha, I am going to make this tonight for X-Mas eve.12/24/23. After thawing the cherries which were frozen, there seems to be a whole lot of juice. Do you add that as well or only a few tbsp. to cherries before you add topping? well, any way, sending you a very Merry Merry Christmas Wish to you and your whole family! Love your recipes and yes, bought your cookbook!. I am big fan!

      Reply

      • NatashasKitchen.com
        December 24, 2023

        Hi Loretta! If the cherries have left behind a lot of liquid once thawed, then you can strain them. Merry Christmas! I hope you love the recipe.

        Reply

    • Jenilee Mullikine
      July 29, 2022

      How would I need to change the recipe for tart cherries instead?

      Reply

      • NatashasKitchen.com
        July 29, 2022

        Hi! I have not tested it with tart cherries but probably need to add more sugar.

        Reply

    • Carla
      October 3, 2021

      This was perfect! Made it with Swerve and it worked great. The next time I made it, I only had 6T butter so I used almond flour (it took nearly 2c), and I doubled the oats because we love them. I had so much topping that I put 2/3 of it in the bottom of the pan and used 1/3 as topping. Because I bake in a toaster oven, I reduced heat by 25 degrees. It was STILL perfect! Next time, I’ll bake the bottom first, then add the cherries and topping. Because it was a toaster oven, I had to cover after 20 mins, and only baked for 40. When I subbed the almond flour, I left out the almonds but will definitely add some next time for that toasted almond flavor!

      Reply

      • Natasha
        October 3, 2021

        The almond flavor is definitely nice and so is the crunch from the almonds. I’m so glad you enjoyed the recipe.

        Reply

    • Laurie Christie
      April 27, 2021

      This is the best crumble I’ve ever, ever made. And it’s dangerous to have when you live alone. But helps mentally during covid

      Reply

      • Natasha's Kitchen
        April 27, 2021

        Hey Laurie, thank you for your wonderful review and comments! I’m glad you enjoyed this recipe.

        Reply

    • sue Solper
      March 24, 2021

      Do you thaw the cherries if using frozen?

      Reply

      • Natasha
        March 24, 2021

        Hi Sue, one of our readers, Irina made the following recommendation: “If your making it with frozen cherries make sure you defrost the cherries completely or you will need to bake it a little longer. Otherwise, the cobbler will be slightly warm in the middle and the topping will not be completely done. I had to bake mine a little longer, but it was still good! “

        Reply

    • Hannah
      March 14, 2021

      Could you use old fashioned oats instead?

      Reply

      • Natasha's Kitchen
        March 14, 2021

        Hi Hannah, I honestly haven’t tried that yet to advise. If you do an experiment, please share with us too how it goes.

        Reply

      • Marie W
        February 19, 2023

        I used old fashioned oats with your cherry crumble recipe and it works fine. I have made strawberry & blueberry crisp recipes with just old fashioned oats as well.

        Reply

    • Alison Jordan
      January 3, 2020

      Thank you for the delicious recipe, I followed it to a T and it was a hit with the whole family, the toasted almond slices on top takes it to next level and makes it a show stopper!

      Reply

      • Natashas Kitchen
        January 3, 2020

        That’s just awesome!! Thank you for sharing your wonderful review, Alison!

        Reply

    • Sheila
      May 17, 2019

      Should the pan be greased before the cherry mixture is poured in?

      Reply

      • Natasha
        May 17, 2019

        Hi Sheila, it isn’t necessary since the cherries are so juicy, there usually is not an issue with sticking, but you can if you prefer. It wouldn’t hurt 🙂

        Reply

        • Christina Velichko
          August 15, 2019

          Natasha, could I make this crumble topping with an already prepared pie filling? If so, how long should I bake it for? I have frozen blackberries, which I’m planning to make my own pie filling with.

          Reply

          • Natashas Kitchen
            August 15, 2019

            Hi Christina, I haven’t tested that to advise on a time but I think it could work. If you experiment, let me know how you liked the recipe

            Reply

    • Lana
      July 26, 2017

      Looks yummy👌 Natasha what would you recommend if I want to prep this 8 hrs before baking? Can I assemble everything and keep it in a fridge when ready to bake or is it better to bake it and then heat it up? Thanks

      Reply

      • Natasha
        natashaskitchen
        July 27, 2017

        Hi Lana, I think it would be great either way 🙂 You can prep it 8 hours before baking and refrigerate or bake and reheat (it does reheat well)

        Reply

    • Gardener Lou
      July 6, 2017

      Its July 6th and my sour cherry tree is in its prime. All the cherries are ready to be picked. This recipe looks amazing. Going to see if I can record making it for my youtube channel and will totally give you props for this. I’ve bee searching around and your recipe looks the most appealing. Thank you for sharing!

      Reply

      • Natasha
        natashaskitchen
        July 6, 2017

        I hope you love the recipe!

        Reply

        • Gardener Lou
          July 16, 2017

          Made it and we enjoyed it tremendously. I did have to mix sweet fruit with my sour cherries but it worked out well.I know your recipe calls for sweet which would have saved me this step. That almond crumble is amazing. Thanks again!!

          Reply

          • Natasha's Kitchen
            July 17, 2017

            My pleasure! I’m glad you enjoy the recipe! Thanks for sharing 🙂

            Reply

    • Partha Sarathy
      July 17, 2016

      Thanks for the recipe. I substituted the 1 C AP flour with home milled soft wheat flour. Followed the rest of the recipe to the T. It turned out fantastic. My wife, daughter and my neighbor enjoyed it too. Everyone went for seconds!

      Reply

      • Natasha
        natashaskitchen
        July 17, 2016

        Partha, I’m so happy to hear that! Thank you for sharing your great review!

        Reply

      • Rhonda
        July 10, 2020

        Can it be frozen? Baked or unbaked?

        Reply

        • Natashas Kitchen
          July 10, 2020

          Hi Rhonda! I haven’t had a chance to freeze or experiment with that. If you test it out, please let me know how you like that.

          Reply

    • Natasha
      natashaskitchen
      February 27, 2016

      John, did you made sure to use correct amount of butter? I think regular oats would work fine in this recipe if you wanted to substitute.

      Reply

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