Fresh Cherry Crumble highlights perfectly ripe cherries with a simple oat crumble topping. Top with some whipped cream for a perfect dessert!
The abundance of ripe cherries in the summer will make you so happy because you can make this delicious Fresh Cherry Crumble so quickly. Satisfy any cherry craving in no time!
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I love cherry season because I love to eat cherries in just about everything. I incorporate them into recipes from breakfast to dessert. They are so versatile and delicious.
This crumble is one that I often whip up when we can gab an extra bag of cherries when they are on sale. My kids can eat a whole bag in a day or two, so I need to be sure to grab extras whenever possible to make this.
Fresh Cherry Crumble
Crumble topped desserts are so wonderful because they are so easy to whip up. They highlight the simplicity of the dessert while showcasing that yummy fruit filling.
This crumble is so great because it uses fresh cherries and those fresh cherries have so much flavor without being cloyingly sweet, like canned cherry filling. The subtle sweetness pairs so nicely with the sweet topping. Add some ice cream of vanilla bean whipped cream and it’s perfection in a bite.
The cherry prep is really simple, Start by washing and removing the stems. Then you just need to remove the pits using a cherry pitter.
I kept about half the cherries whole while cutting other remaining cherries in half. You can cut them all in half or make smaller pieces- whatever you prefer.
Add the cornstarch, sugar, and extracts to the cherries. Mix well to fully coat all the cherries.
Pour the cherries into the greased pie plate. Set aside to make the crumble topping.
Once the dry ingredients are combined, you will add the melted butter to the crumble. The topping should be a good mix of large lumps and small crumbly oat bits.
Sprinkle the crumbly topping over the cherries in the pie plate. Cover with foil. Set on a sheet pan so any crumbles or drips do not burn in the bottom of the oven.
Bake in an 375F oven for 30 minutes. Carefully remove the foil and continue to bake for another 20-25 minutes. Let cool prior to serving.
Savor all of those beautiful ripe cherries this summer with this Fresh Cherry Crumble. Be sure to top it off with a generous amount of whipped cream or ice cream too!
Do I have to leave the cherry pieces so large?
Absolutely not! I prefer to enjoy the whole and halved cherries but you can give those cherries a finer chop. Quarter all the cherries if you want- it will still be a wonderful dessert.
Can frozen cherries be used?
Yes, you can use frozen cherries. You will need to thaw the cherries prior to using them.
For the Filling
- 1 1/2 pounds fresh cherries
- 1 Cup sugar
- 1/4 Cup cornstarch
- 1 teaspoon vanilla extract
- 1/2 teaspoon lemon extract
For the Crumble Topping
- 1 Cup old fashioned oats
- 1 Cup flour
- 1/4 Cup sugar
- 1/2 teaspoon salt
- 2/3 Cup unsalted butter, melted
- Preheat oven to 375F.
- Remove pits and stems from all cherries. Leave about 1/4 of the cherries whole, cut the remaining of the cherries in half and quarters.
- Add the cornstarch, sugar, and extracts to the cherries. Mix well to fully coat.
- Transfer the cherries tinto a well greased pie plate. Place pie plate on a sheet pan.
- To make the crumble topping, combine the dry ingredients in a bowl. Drizzle in the melted butter and mix well. There should be a variety of crumbe sizes.
- Sprinkle the crumble topping over the cherries. Cover with foil.
- Bake for 35 minutes, remove the foil and bake for 20-25 minutes.
- Let cool prior to serving. Serve with ice cream or whipped cream.
You can substitute frozen cherries if you can't get fresh cherries. They will need to fully thaw first prior to using.
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