Summer Dessert Recipe: Fresh Cherry Crumble

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As I mentioned in my previous post, I had the opportunity to shoot some beautiful photos for Taste Cooking’s feature on kirsch. Because of this, I was absolutely up to my ears in delicious, ripe cherries. So I decided to make a fresh cherry crumble to help use up the leftover cherries.

This fresh cherry crumble is the perfect summer dessert recipe, especially if you’re able to use multiple cherry varieties. Personally, I don’t care for cherry crumble to be ALL only sweet cherries because it ends up getting a little too sickening sweet. This cherry crumble uses tart cherries from Red Jacket Orchards, Rainier cherries, and the very sweet dark cherries. You can use any mix of cherries depending on your flavor preference.

Summer Dessert Recipe: Fresh Cherry Crumble

If you find yourself with lots of cherries this summer, this cherry crumble is a must-serve dessert!
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Cook Time: 30 minutes
Inactive Time: 30 minutes
Total Time: 1 hour
Servings: 12
Calories: 330kcal


  • 13×10 Baking Dish


Cherry Crumble Filling:

  • 3 pounds mixed cherries
  • ¾ cup sugar
  • 4 tablespoons kirsch optional

Crust and Topping:

  • 12 tablespoons unsalted butter
  • cup all purpose flour
  • cup rolled oats
  • ¾ cup light brown sugar
  • 1 teaspoon salt
  • Baking spray


Prepare the Cherries:

  • Pit the cherries and transfer to a large bowl. Toss with the sugar and kirsch and set aside.

Make the Crumble Topping:

  • Melt the butter in a small sauce pan. In a large bowl, combine the flour, oats, sugar, and salt and stir to combine. Pour the butter and use your hands to incorporate until a crumbly, dry dough forms. Set aside.

Prepare the Cherry Crumble:

  • Lightly coat a 13”x10” baking pan (At least 2” deep) with baking spray. First, pour in half the crumble mixture and use your fingers to press it into a the bottom of the pan in a firm, even layer. Next, add the cherries in over top and spread it into an even layer. Finally, top with the remaining crumble mixture on top in an even layer. Transfer to the oven and bake for 30-40 minutes until the top is golden brown and the cherry filling is bubbling.

To Serve:

  • Divide the crumble between dessert plates and serve warm with vanilla ice cream, if desired. Store leftovers in the fridge. Enjoy!


Calories: 330kcal | Carbohydrates: 50g | Protein: 4g | Fat: 12g | Sodium: 200mg | Fiber: 1g | Sugar: 26g
Tried this recipe?Mention @triedandtruerecipes or tag #triedandtruerecipes so I can feature you in my feed!

Because I had a bunch of kirsch leftover from the photoshoot, I decided to toss the cherries with the kirsch prior to baking. This is totally optional.

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