Can I use frozen cherries instead of fresh?

Absolutely! Just make sure to thaw them fully and drain any excess liquid before mixing—this prevents a soupy filling. You might want to add another tablespoon of cornstarch if your cherries are extra juicy.

What if I don’t have a pastry cutter for the topping?

No worries! Two forks work well, or even your fingers—just squish the butter into the dry ingredients until you get that pebbly texture.

What’s the best way to pit cherries quickly?

A cherry pitter is your friend, but pressing them with a straw, chopstick, or even a wooden skewer works in a pinch. If you’re short on time, get pre-pitted frozen cherries!

Can I make this crumble ahead of time?

Definitely! Assemble the filling and topping separately the night before (keep the topping in the fridge), then sprinkle the topping on and bake when you’re ready for dessert. You’ll have freshly-baked crumble with zero stress.

Cherry Crumble Recipe - LazyDayRecipes

Description

This classic cherry crumble features a luscious cherry filling made with fresh or frozen cherries, lemon juice, and a hint of vanilla, topped with a buttery, cinnamon-scented crumble. Baked until golden and bubbly, it’s an easy and irresistible dessert best served warm—perfect for summer gatherings or cozy evenings.

Ingredients

Units Scale

Cherry Filling

8 cups pitted cherries
1/4 cup lemon juice
1/4 cup granulated sugar
2 tablespoons cornstarch
1/2 teaspoon ground cinnamon
1/2 teaspoon vanilla extract

Crumble Topping

1 1/2 cups all-purpose flour
3/4 cup brown sugar
1/2 teaspoon ground cinnamon
1/2 cup salted butter, cold and cubed

Cook Mode Prevent your screen from going dark

Instructions

Preheat the Oven: Preheat your oven to 350°F (175°C) and lightly grease a 9×9-inch baking dish to prevent sticking and ensure even baking.
Prepare the Cherry Filling: In a large mixing bowl, combine the pitted cherries, lemon juice, granulated sugar, cornstarch, ground cinnamon, and vanilla extract. Mix well to coat the cherries evenly. Pour the mixture, along with all the juices, into the prepared baking pan, spreading it out in an even layer.
Make the Crumble Topping: In a medium bowl or food processor, combine the all-purpose flour, brown sugar, and ground cinnamon. Add the cold, cubed butter and use a pastry cutter or pulse in the food processor until the mixture becomes crumbly, with some small clumps of butter remaining throughout.
Assemble the Crumble: Evenly sprinkle the crumble topping over the cherry mixture in the baking dish, covering the fruit completely.
Bake: Transfer to the oven and bake for 40-45 minutes, or until the topping is golden brown and the cherry filling is bubbling around the edges.
Serve: Allow the cherry crumble to cool slightly before serving. Enjoy warm, optionally with a scoop of vanilla ice cream or a dollop of whipped cream.

Notes

Sweet cherries such as Bing or Rainier are ideal for a classic flavor, while tart cherries like Montmorency add extra tanginess.
You can use fresh or frozen cherries; if using frozen, do not thaw before mixing.
Store leftovers covered in the refrigerator for up to 3 days.
This dessert can be reheated in the oven or microwave before serving.

Nutrition

Serving Size: 1 serving
Calories: 387 kcal
Sugar: 44 g
Sodium: 98 mg
Fat: 12 g
Saturated Fat: 7 g
Unsaturated Fat: 4 g
Trans Fat: 0.5 g
Carbohydrates: 69 g
Fiber: 4 g
Protein: 4 g
Cholesterol: 31 mg