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Cherry crumble recipe

Cherry crumble recipe

  • Recipes
  • Dish type
  • Dessert
  • Fruit desserts
  • Cherry desserts

A fabulous cherry crumble using cherry fruit filling from a tin. You can use fresh cherries if desired - simply remove the stones and toss with a little sugar before adding to the baking tin.

303 people made this

IngredientsServes: 12

  • 90g butter
  • 140g plain flour
  • 40g poridge oats
  • 6 tablespoons packed dark brown soft sugar
  • 1/8 teaspoon salt
  • 1 1/2 (410g) tins cherry fruit filling

MethodPrep:15min ›Cook:45min ›Ready in:1hr

  1. Preheat oven to 190 C / Gas 5.
  2. Melt butter in a large saucepan. Remove pan from heat; stir in oats, flour, dark brown soft sugar and salt until a dry, crumbly mixture forms. Press about 2/3 of the dough into the bottom of 23cm square tin, making a firm even layer.
  3. Spread cherry fruit filling over the base, and sprinkle with remaining crumb mixture.
  4. Bake for 40 to 45 minutes, until top is lightly browned. Serve warm or at room temperature.

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Reviews & ratingsAverage global rating:(133)

Reviews in English (105)

Everyone in my family loved this crumble - I used the tinned cherry pie filling - so easy and quick to prepare, and absolutely delicious served with icecream or cream in summer months!-10 Jul 2013


This recipe saved some cherries quickly nearing the end of their lifespan from being wasted. Even in my non-cherry-loving household, this was a hit. I also used fresh cherries, about 2 cups, combined with 2/3 c. sugar and about 1 T. flour.-12 Jul 2004


We have a couple cherry trees on our property and this year they were loaded with big tart cherries. After baking 4 pies and a cobbler this week I was looking for something new. This recipe is fantastic!I substituted the canned cherry pie filling for 2 cups of pitted fresh cherries with 3/4 C. sugar and 1 T. flour stirred in. Then I used a slotted spoon to ladel the cherries over the crumb mixture to avoid getting something too sloppy. It turned out perfect. Fast, and easy enough that my 4 yr. old daughter could even help. This one's a keeper!-24 Jun 2004

1 can (16 ounce size) red sour pitted cherries
1 1/2 tablespoon cornstarch
4 teaspoons sugar substitute
1/2 teaspoon almond extract

1/2 cup quick-cooking rolled oats
2 tablespoons walnuts, chopped
1 tablespoon margarine, melted

Drain cherries, reserving 3/4 cup juice. Combine small amount of juice, cornstarch, and sugar in saucepan. Stir in remaining juice. Cook over moderate heat, stirring constantly until thickened and clear. Remove from heat. Add cherries and extract. Spread in 8-inch pan.

TOPPING: Preheat oven to 375 degrees F. Mix oats and walnuts in small bowl. Add margarine mix well with fork. Mixture will be crumbly. Sprinkle topping over cherries. Bake for 20 minutes or until topping is browned. Serve warm or chilled.

Variations on Cherry Pie Bars

  • Coconut – This is a simple way to give the bars a new taste. Coconut and cherries go terrific together.
  • Pineapple – You can also add pineapple to this recipe. Used the crushed pineapple to a new layer of flavor to the bars. You can get really creative and add coconut and pineapple to the cheery bars.
  • Chocolate Chips – You can add chocolate chips to these bars as well. Use mini chocolate chips for a better texture than the regular sized chips.

Can I Make these Cherry Oatmeal Bars Gluten Free?

How to Store These Cherry Bars

Once the bars have cooled, you can store them on the table or in the refrigerator. The important part of storing these bars is to make sure they are protected from the air. If you are storing the bars in the baking dish, it is important to put a lid on or wrap it with plastic. The other way to store the bars is to move them to an airtight container. This will protect the bars from going stale. The bars will last about 3 to 5 days when stored on the counter and a week when stored in the refrigerator.

Ingredients for cherry crumb bars

  • sugar
  • baking powder
  • flour
  • unsalted sweet cream butter
  • egg
  • pure vanilla extract
  • almond extract
  • old fashioned rolled oats
  • cherry pie filling

How to make cherry crumble bars

Step 1. Preheat over to 350 degrees.

Step 2. Line a 9吉 baking dish with parchment paper and set aside.

Step 3. In medium bowl whisk sugar, baking powder and flour.

Step 4. Cut in butter with a fork or your fingers until mixture is crumbly.

Step 5. In small bowl whisk together egg, vanilla and almond extract.

Step 6. Slowly stir egg mixture into flour/butter mixture.

Step 7. Remove 1 1/2 cups of the crumb mixture to another bowl.

Step 8. Stir in oats and set aside.

Step 9. Press crumb mixture (without oats) gently into bottom of baking dish.

Picking the Right Apples for Crumbles, Pies, and Crisps

Picking apples for a crisp or crumble recipe can be tricky. Everyone has their favorite. I grew up with granny smith apples in my mother’s apple crisp recipe. Now I like to mix it up and put a few different types.

Some of my favorites are Golden Delicious, Fuji, Braeburn, and Granny Smith.

The wrong apple can really mess up any apple crisp or pie so be careful to skip using McIntosh and Red Delicious apples, these will make great applesauce but that’s not the texture you want in your pie.

For the filling

For the filling, place the cherries and bluberries in a 2-quart baking dish. Sprinkle the fruit with the agave, lemon juice, and vanilla and stir well. Add the arrowroot last. Set aside and let the berries marinate while you make the topping.

For the topping

In a large bowl, combine the almond flour and the salt. In a smaller bowl, combine the grapeseed oil and agave. Mix the wet ingredients into the dry to form the topping.

Preheat the oven 350 degrees.

Crumble the topping over the fruit mixture. Bake until the filling is bubbling, about 1 hour and 15 minutes. Uncover and bake a few more minutes until the topping is golden brown. Remove from the oven and serve.

Cherry Blueberry Crumble

Summer is full of so many fabulous fruits, but one of my favorites would have to be cherries. Those little orbs–aside from proving to the Witches of Eastwick that they could meddle in other people’s lives–are so packable, so finger-food-friendly, and just so darn delicious. Keep napkins on hand–the juice, sadly stains.

After pitting 6 pounds of cherries in pursuit of the perfect version of the crumble I envisioned–creating spatter scenes that rival Dexter‘s–I finally pulled it off. It only took 3 actual attempts at the same project–paltry when you consider that Bon Appetit magazine test kitchens can make as many as a dozen attempts at a recipe–but it drove me crazy, and I had to figure it out.

The pursuit itself was very Goldilocks: topping perfect, but the filling was too hard filling perfect, but the topping sunk into it and was too soft finally, just right. And I learned a little along the way: like that cherries make a huge mess, and that they release a lot more juice than the firmer apples and pears I’m usually turning into crumbles. I found this problematic at first–what do I do with all of these liquids?–and then I embraced it. It just comes with the territory.

I chose not to use any thickener in this crumble. You could probably add a teaspoon of cornstarch to the cherries and blueberries before baking, but I like the cleaner taste without it. The best part? Your crumble topping will stay crisp. There’s nothing worse than bringing a dish to a party and having it fall short of expectations because of a transformation en route. Last summer, I tried bringing a blueberry crumble to the Big Summer Potluck. The leftovers did not travel home well, as the topping turned to mush. Yuck. By using all nuts for the topping, there’s no need to worry about it going soft. And even if it sinks into your filling, it adds a great flavor dimension for what now becomes better suited to an ice cream topping. It’s all good.

Crock Pot Cherry Crisp

So I may get a bit excited when I see a cherry dessert&hellipif you couldn&rsquot tell. So when I run across a great recipe like this Crock Pot Cherry Crisp, I call dibs as soon as I see it so that big sister doesn&rsquot make it to share with ya&rsquoll. 😉

As I have mentioned before, I have a bit of trouble making any kind of crumble. So I was a little intimidated by the topping for this recipe. I will admit that I gave up trying to cut the butter in with two forks. I am not good at it at ALL, so I definitely didn&rsquot have time for that. So I just dug in with my hands and lo-and-behold, it worked this time! It actually worked! Woohoo! Maybe I will get this crumble thing down after all!

Easy Cherry Crumble Recipe

An Easy Cherry Crumble Recipe for a healthier dessert that’s bursting with fresh summer fruit! With a whole grain oat crust and crisp topping that’s so good you won’t believe it’s refined sugar free!

If you find yourself with an overabundance of cherries (or any summer fruit, for that matter), this healthier crumble recipe is here to save the day! One bite and you’ll be hooked – you won’t want to make your summer fruit crisps any other way!

Last weekend the kids and I went to the farmer’s market and bought a huge bag of cherries. The kids helped me pick out the cherries and put them into the bag, which led to… lots of cherries!

I asked in our Facebook group (join here!) for suggestions of what to do with those cherries, and a few of you left some really good ideas. I decided to make this Easy Cherry Crumble Recipe because a good fruit crumble recipe is a necessity in the summer months. Especially if it’s loaded with maple oat crisp topping!

When I took my first bite of this cherry crumble, I couldn’t believe how good it was. When healthier desserts taste this good, you won’t miss the extra sugar one bit!

I didn’t add any sweetener to my cherry filling, because the cherries were plenty sweet on their own. If you want a sweeter filling you can mix some sugar in with the cherries.

The oat crumbles double as both a bottom crust and a crisp topping. It’s made with just 5 ingredients: oats, whole wheat flour, salt, butter, and pure maple syrup. Combine that with the cherry filling and you’ll need only 7 ingredients in total to make this easy recipe.

If you’re as crazy about crumble topping as I am, you’ll also love my Cherry Crumble Pie.

I use my cherry pitter to make the process of pitting the cherries really fast and easy. If you don’t have one, it’s definitely worth the small price tag. We use ours constantly in the summer! You can watch the recipe video below to see how easy it is to use.

This crumble recipe is going to come in handy for summer potlucks and BBQs in the coming months. Since it’s so easy to make (see the video below), you can prep it in no time. Everyone will love this fresh fruit dessert!

This recipe would work well with many summer fruits. I want to try making it with strawberries and peaches next. If you love summer fruit desserts be sure to also try my Strawberry Oatmeal Bars and Apricot Crisp.

1 tablespoon cornstarch
1 tablespoon cold water
1 can (21 ounce size) cherry pie filling
1 pie crust (9" size)
1/2 cup quick cooking oats
1/4 cup flour
1/4 cup brown sugar
1/4 cup butter

Preheat the oven to 350 degrees F.

In a bowl, whisk together the cornstarch and water until smooth. Stir in the pie filling until well mixed. Pour the cherry pie filling into the pie crust.

In another bowl, stir together the oats, flour, brown sugar, and butter. Mix until it forms a crumb mixture. Sprinkle it evenly over the pie filling.

Place the pie in the oven and bake at 350 degrees F for 30-40 minutes or until bubbly in the center.

Remove from the oven and let cool before slicing and serving. Store leftovers in a covered container in the refrigerator.

Cherry Almond Crumble

Cherry Crumble made with Fresh Cherries, Oats and Almonds…!! Crunchy on the Top n Juicy on the Inside… A Delicious Fruit Dessert…!

Summer is coming to an end and you can already find traces of Fall here n there with the greenery slowly turning orange and yellow. This summer was so eventful and packed with festivals & celebrations, but time flew so quickly that I felt I didn’t get enough of it. So before Fall starts, I would like to savor every bit left of this season and enjoy the last few weeks of the heat. What better than a lovely dessert with a delicious summer fruit… a Cherry Crumble!

Cobblers, Crips/Crumbles are a wonderful means to make desserts with summer fruits as it takes minimal effort, especially when serving a big crowd. Last year I made a Whole Wheat Berry Cobbler and a Peach Cobbler, both turned out great. But after trying out this recipe, I guess now Cherry Crumble is my new favorite! The juicy brown sugar sweetened cherries and the crunchy crust with oats and almonds, makes it seriously delicious.

I love to try different cobbler & crumble recipes, but with the baking marathon I was into for the past few months, I had to postpone it. Thanks to Shyam for reminding me to post this recipe, and I finally managed to before summer ended.

So what’s a crumble actually? Crumbles or Crisp are cooked fruits with a topping made with flour, butter and sugar, which is basically crumbled and crunchy. The best part of a crumble is, you can customize it in a million ways:

  1. Use any summer fruits like Cherry, Berries, Plum, Peach, Apple or Rhubarb.
  2. Replace the flour with whole wheat flour, tapioca flour or almond meal.
  3. Vary the toppings with your choice of oats, cereal or desiccated coconut.
  4. Vary your nut toppings with almonds, pecans or walnuts.

Enjoy this Dessert Treat …!!

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