Homemade Fresh Cherry Crumble is the ultimate Summer dessert and it's so easy to make! It starts with fresh cherries and is topped with a crisp, buttery topping. Prep it in just 20 minutes, then let the oven do the work!
I have a recent obsession with fresh cherries and I realized that many of my recipes haven't made it to the blog yet. I'm here to change that, and this is one of my favorites.
My sister-in-law's family was visiting for July 4th and we absolutely destroyed the whole dish of this and an entire carton of vanilla ice cream to pair with it. 😂
For more of my favorite Summer desserts, check out this Peach Crumble Cake, Blueberry Dump Cake, Smores Cookie Bars, and Lemon Bars with Graham Cracker Crust.
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Why You'll Love This Recipe:
- Easy Prep. The cherry filling only needs stirring without any pre-cooking, then sprinkle the crumble topping on and it is oven ready.
- Seasonal. One of my favorite Summer recipes to make with fresh cherries.
- Delish. The cherry filling is sweet and tart with a crumbly, buttery topping.
- Quick. Ready to eat in just over an hour with only 20 minutes of prep work.
For more Seasonal Summer recipes, try this Street Corn Dip, Greek Dip, and Melon Salad.
Ingredients:
Cherries: Fresh cherries are a must for this recipe. I know it's a little extra work, but the flavors won't be the same if you used canned.
Lemon: We're using the lemon zest and juices for the filling and it brings in the best citrus flavors.
Cornstarch: A really important ingredient in this recipe because it thickens the filling as it bakes. Without it or decreasing the amount will result in a watery filling.
*Find the full recipe ingredients and quantities in the recipe card below.
Substitutions and Variations:
- Unsalted butter can be used for this recipe, but I would increase the salt by another 1 teaspoon.
- If you don't love cinnamon, feel free to leave it out.
Check out this Apple Blackberry Crumble too!
How to Make Cherry Crumble:
Step 1: Preheat the oven to 375 degrees. Prepare a 8x11 or 8x8 casserole dish. To Make the Cherry filling: Remove stems and pits from each cherry, then slice in half and add to the casserole dish.
Step 2: Add ¼ cup white, granulated sugar into a bowl and toss in the lemon zest. Use your fingers to rub the zest into the sugars and release the lemon flavors into the sugar.
Step 3: Over the top of the cherries, pour in lemon juice, zest and sugar, and cornstarch. Stir well to coat each cherry. Set aside.
Step 4: To Make the Crumble Topping: (1) In a large bowl, combine flour, remaining ⅓ cup granulated sugar, old fashioned oats, brown sugar, ground cinnamon, and salt. Stir well. (2) Remove the butter from the fridge and slice it into small squares. (3) Add it to the flour mixture and begin to pinch it into the mix to form the crumble topping, which should resemble wet sand. (4) Pour the crumble topping over the cherries and cover completely.
Step 5: Bake for 35-40 minutes until the filling is thick and the crumble topping is golden brown. Remove from the oven and allow it to rest for 20-30 minutes to thicken and cool.
Step 6: Scoop out a serving and top with vanilla ice cream. Enjoy!
Expert Tips:
- Be careful when pitting the cherries and make sure they all get removed. This is why I like cutting them in half after, to make sure they all came out. I have a cherry pitter that makes removal a lot easier.
- Don't take the butter out of the fridge until right before using it for the crumble. It's important it stays chilled or the texture will be more greasy and less crisp.
If you love cherries, try these Cherry Cheese Danishes too!
Reheating:
This Crumble reheats well individually in oven safe dishes or put the whole casserole dish back into the oven and reheat at 350 for 12-15 minutes. If the top is getting too done, lower in the oven, or tent with foil.
More Summer Desserts You Will Love:
If you tried this Cherry Crumble Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it goes in the 📝 comments below. I love hearing from you!
PrintRecipe
Homemade Fresh Cherry Crumble
- Total Time: 80 minutes
- Yield: 8x11 casserole 1x
Description
This Homemade Fresh Cherry Crumble is the ultimate Summer dessert and it's so easy to make! It starts with fresh cherries and is topped with a crisp, buttery topping. Prep it in just 20 minutes, then let the oven do the work!
Ingredients
Cherry Filling:
- 2 lbs fresh cherries (about 6-7 cups)
- 1 teaspoon lemon zest
- ¼ cup granulated sugar
- 2 and ½ tablespoons cornstarch
- Juice from ½ a large lemon
Crumble Topping:
- ¾ cup all purpose flour
- ⅓ cup granulated sugar
- ¼ cup old fashioned oats
- ⅓ cup brown sugar, packed
- 1 teaspoon ground cinnamon
- 1 teaspoon salt
- 6 tablespoons chilled salted butter *do not remove from fridge until right before making crumble
Instructions
- Preheat the oven to 375 degrees. Prepare a 8x11 or 8x8 casserole dish. To Make the Cherry filling: Remove stems and pits from each cherry, then slice in half and add to casserole dish.
- Add ¼ cup white, granulated sugar into a bowl and toss in the lemon zest. Use your fingers to rub the zest into the sugars and release the lemon flavors into the sugar.
- Over the top of the cherries, pour in the lemon juice, zest, sugar and cornstarch. Stir well to coat each cherry. Set aside.
- To Make the Crumble Topping: In a large bowl, combine flour, remaining ⅓ cup granulated sugar, old fashioned oats, brown sugar, ground cinnamon, and salt. Stir well. Remove the butter from the fridge and slice it into small squares. Add it to the flour mixture and begin to pinch it into the mix to form the crumble topping, which should resemble wet sand. Pour the crumble topping over the cherries and cover completely.
- Bake for 35-40 minutes until the filling is thick and the crumble topping is golden brown. Remove from the oven and allow it to rest for 20-30 minutes to thicken and cool.
- Scoop out a serving and top with vanilla ice cream. Enjoy!
Notes
- Be careful when pitting the cherries and make sure they all get removed. This is why I like cutting the cherries in half after, to make sure they all came out. I have a cherry pitter that makes removal a lot easier.
- Don't take the butter out of the fridge until right before using it for the crumble. It's important it stays chilled or the texture will get more greasy and less crisp.
- Prep Time: 20 minutes
- Cooling Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
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