If you’re like me, you’re still clinging to summer before we switch over to fall. You just aren’t ready to give up the longer days, the amazing tomatoes, or the delicious sweet produce. This easy cherry crumble is a way to celebrate the last of summer’s sweet fruits. This recipe uses Rainier cherries and sweet black cherries. If you’ve ever made a crumble and you’ve wondered how to keep crumble topping from getting soggy, then read on! I have a secret tip for the crispiest crumble topping that won’t get soggy even after being in the fridge overnight!
I love crumbles of all variety and this cherry crumble is as versatile as it gets. Try it with any seasonal fruit. As we get into fall, try this recipe with apples or pears. You could even try this with diced sweet potatoes or diced pumpkin. Of course, you’ll want to make sure to add lots of cinnamon and a dash of allspice or nutmeg for those true fall flavors!
This crumble is just cherries. I use two varieties: sweet black cherries and Rainier cherries. Rainier cherries are less sugary sweet than the sweet black cherries which creates a more complex flavor.
How to make a crumble:
Making a crumble is simple. You have two main components: the filling and the topping. For the filling, I like to tear some of the cherries and half and leave some whole. Halved cherries will release a lot of liquid and give you that thick, yummy syrup.
The topping is a mixture of butter, flour, brown sugar, and oats.
First, make the filling by pitting all your cherries and tossing them in sugar, flour, vanilla extract, and a little lemon juice.
Next, make the topping by combining flour, sugar, brown sugar, salt, and oats. Use your hands to create a crumbly mixture.
Transfer the cherries to a buttered dish and pour the topping all over and bake.
Now, here’s my tip for extra crispy crumble topping: butter and turbinado sugar. Turbinado sugar is the sugar used to make crème brûlée topping. Using a similar concept, I spoon melted butter across the baked cherry crumble and sprinkle turbinado sugar into the melted butter. Transfer it to the broiler until the sugar melts and caramelizes (you can also use a torch!) and you’ve got yourself the crispiest, crunchiest crumble topping that survives even a few days in the fridge!
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Easy Cherry Crumble
- 9×13 Baking Dish
- Metal straw or cherry pitter
- 2½ pounds cherries a mix of sweet black cherries and Rainier cherries
- ⅓ cup all-purpose flour
- ⅓ cup granulated sugar
- 2 tablespoons fresh-squeezed lemon juice
- 1 tablespoon vanilla extract
- 1¼ cup all-purpose flour
- ¾ cup light brown sugar
- ½ teaspoon salt
- ⅔ cup rolled oats
- 1 stick cold butter diced into small cubes
- ½ cup butter melted
- ¼ cup turbinado sugar
- Whipped cream or vanilla ice cream optional
Preheat oven to 350ºF. Butter a deep 9×13 baking dish (or use 11×14 baking dish)
Prepare the cherries:
- Wash the cherries and remove the stems.
- Remove and discard the pits from the cherries. Tear half of the cherries and leave the remaining half whole.
- Transfer the cherries to a large bowl and toss with the lemon juice and vanilla extract.
Prepare the filling:
- In a bowl, combine the flour and sugar. Pour over the cherries and toss to coat.
- Transfer the cherries to the buttered baking dish and arrange them into an even layer.
Prepare the topping:
- In a bowl, combine the flour, brown sugar, salt, and oats. Add the diced, cold butter and use your hands to blend it into the mixture until a sandy, crumbly mixture forms.
Bake the crumble:
- Pour the topping over the cherries and use your spoon to smooth it into an even layer. Transfer to the oven for 45 minutes or until the topping is golden brown.
Caramelize the turbinado sugar:
- Remove the crumble from the oven and turn on the broiler. Spoon the melted butter all over the crumble. Sprinkle the turbinado sugar over the melted butter.
- Transfer to the broiler for 3-6 minutes. Watch it closely so that the butter does not burn! Once the sugar is golden brown and melted, remove it from the oven and let cool.
- Serve the crumble with whipped cream or vanilla ice cream. Enjoy!
I only had a can of cherries.. so I used those.. the butter with the sugar on top at the end in the broiler is amazing !! Best crisp ever!!
Yay! I’m so glad you enjoyed it!!
I use waterpack, tart pitted cherries and it works great too. Love this recipe.
Oooh that sounds great! I’m glad you enjoyed this recipe!