Homemade Cherry Crumble Recipe
on Aug 14, 2012, Updated Jun 28, 2024
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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.
Happy Fourth of July! To celebrate, we’re getting festive with this decadent and scrumptious homemade cherry crumble. Because why wouldn’t we?! Make sure to pair this with homemade whipped cream, or homemade ice cream !
Everyone has a favorite pie. Thomas loves cream 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!
Table of Contents:
Table of Contents
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:
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!
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!
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:
Pies, Crisps & Tarts
Healthy Pumpkin Pie Recipe
Pies, Crisps & Tarts
Homemade Coconut Cream Pie
Pies, Crisps & Tarts
Homemade Chocolate Cream Pie
Pies, Crisps & Tarts
Hoosier Sugar Cream Pie
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Homemade Cherry Crumble Recipe
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.
Wait wait wait… you don’t like making pie WHY?! Just use butter instead of margarine! Don’t go your whole life without homemade pie because of a small thing like that… you’ll just be SAD… 😛 (Seriously, you can do 2 cups flour to 2/3 cups butter… that’s twice the shortning I put in, but it’ll probably taste divine…)
On another note this looks amazing and I wish I had some good sour cherries to make it with. Canned ones JUST aren’t the same.
Oy. You make me want to make a dessert even when I didn’t know I was in a dessert making mood.