Cherry Crumble

Cherry crumble is the kind of recipe that makes us go mm-mm. It’s sweet and satisfying but not too decadent, perfect to round out a full meal with guests. Once you’ve made this cherry crumble recipe, you might find yourself inspired to try all our other cherry desserts, from bing cherry fool to almond cherry fudge.

Ingredients for Cherry Crumble

• Cherries: Among all the types of cherries you have to choose from, we recommend using tart cherries to balance the sweetness of this recipe. You may see these simply labeled as such on the bag or carton, or they might be called Montmorency cherries.
• Sugar: Either granulated or demerara sugar works best for this cherry crumble because it doesn’t impart any extra flavor like brown sugar does.
• Cornstarch: This ingredient acts as a thickening agent. It’s especially popular because of its subtle flavor, affordability and availability.
• Vanilla extract: Cherry and vanilla go together like Thanksgiving and turkey—alcohol-free extracts tend to be the highest-quality options, but feel free to choose whichever you like.

Topping:

• All-purpose flour: This type of flour contains the right amount of gluten for the crumble to stick together, but not too much.
• Sugar: When butter and sugar are creamed together, the sugar helps add air bubbles and structure. This way, the crumble topping comes together more easily.
• Ground cinnamon: With its warm, spicy flavor and aroma, cinnamon brings this dessert up a notch. Feel free to substitute it for ground cardamom or ginger, if you’d prefer.
• Butter: Since butter is solid at room temperature, it does a great job binding the ingredients for crisp and crumble recipes.
• Vanilla ice cream (optional): A dollop of ice cream makes a serving of cherry crumble even better!

Directions

Step 1: Make the filling

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Preheat the oven to 375°F. In a large bowl, combine the cherries, sugar, cornstarch and vanilla. Transfer the filling to a greased 8-inch square baking dish.

Step 2: Mix and spread the crumble

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In a separate bowl, combine the flour, sugar, cinnamon and salt. Cut in the cold butter until the mixture resembles coarse crumbs. Sprinkle the crumble over the cherries.

Editor’s Tip: You can also freeze the butter and add it to the dry ingredients using a cheese grater.

Step 3: Bake and serve

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Bake until the filling is bubbly and the topping is lightly browned, 40 to 45 minutes. Serve the crumble warm, with ice cream, if desired.

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Cherry Crumble Variations

• Double up on crumble: If you simply love the buttery goodness of crumble, why not add another layer? To do this, double the crumble in this recipe, and as a first step, lay half of it in the baking pan. Make sure to press it down compactly so the cherry filling doesn’t ooze to the bottom.
• Make it vegan: This is almost a vegan recipe, so if you’d like to convert it to one, it won’t be difficult. Instead of butter, feel free to use margarine or coconut oil, which you can chill or freeze to help achieve the right texture for the topping.

How to Store Cherry Crumble

First, allow the crumble to come to room temperature. Transfer it to an airtight container, then store it in the fridge for up to five days. To reheat it, we recommend placing it in the oven at 350° because that will crisp up the crumble better than reheating in a microwave.

Can I freeze cherry crumble?

To freeze cherry crumble, allow it to cool, then transfer it to an airtight container. Keep it in the freezer for up to four months. To thaw it, place it in the fridge overnight.

Cherry Crumble Tips

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What’s the secret to a good crumble?

Just like in pie pastries, biscuits and anything else with a flaky texture, using cold butter is key. One way to know if you’re reaching the right consistency for the crumble is to lightly squeeze some between your hands as you mix it. If it forms a ball, you’re at the right texture.

Why is my crumble not crunchy?

Apart from using cold butter, it’s important to understand the types of sugar and choose the right one. In particular, we recommend demerara sugar for this dessert because it has a coarse texture, lending itself to a crispier crumble.

What happens if you put too much butter in crumble?

While butter (or a similar fat) is essential to crumble, more is not always better. If you go overboard on butter here, it will cause the topping to melt and become greasy. So if you feel your crumble recipe needs a touch more moisture, we suggest cutting in a bit of vinegar or water.