Cherry Crumble
Let Me Tell You Why I Love Making Cherry Crumble
Okay, so you know those rainy Sunday afternoons when you’re stuck inside, bored out of your mind and trying (unsuccessfully) to avoid snacking for the fifth time before noon? That’s basically when Cherry Crumble comes to my rescue. My mum used to make something similar, except hers was, uh, a bit less crunchy on top and she never measured a thing. Actually, neither do I most days—turns out, crumble is pretty forgiving and that’s why it ends up on my table more than I’d like to admit. And hey, at least it’s fruit, right? That’s practically health food in my book.
Why You’ll Love This (Or At Least Why My Crew Does)
I make this when I need comfort food fast. There’s no faffing about with pastry, just dump, stir, and bake. My family goes crazy for this because (let’s be honest) you get lots of crispy golden topping and gooey, jammy cherries underneath. I did try making it once with frozen raspberries instead when I, well, realised too late I’d run out of cherries. Not quite the same, but no one complained—except my youngest, who noticed instantly and still whinges about it, bless him.
Your Shopping (and Cupboard Raid) List
- Cherries – About 600g pitted (fresh is lovely, but I regularly use frozen when I forget to plan ahead. Canned works too; my gran swore by Morello cherries in syrup, though honestly, budget brand is fine.)
- Granulated sugar – 100g, plus a sprinkle for the top if you’re feeling generous
- Cornflour – Just a tablespoon. Plain flour works in a pinch, though it clumps a bit more
- Lemon juice – Half a lemon or so, but bottled’s okay (I’ve even skipped it and survived)
- Plain flour – 100g (I bet you could use spelt, but I’ve never gotten round to it)
- Rolled oats – A heaping handful (maybe 60g?) for crunch; omit them if you hate oats
- Light brown sugar – 75g. Muscovado is nice for extra depth if you’re feeling posh
- Cold butter – 80g, diced or just torn into bits, straight from the fridge
- Pinch of salt, cinnamon if that’s your jam (I go back and forth on this)
How I Actually Make Cherry Crumble
- Preheat your oven to 180°C/350°F. Or don’t, and just whack the oven on once the topping is sorted—I honestly forget half the time.
- Chuck the cherries in a medium baking dish. Sprinkle over the sugar, cornflour, and lemon juice—squish and toss until they’re a bit glossy. If you get a fair bit of juice forming at the bottom, that’s totally normal, just makes it more saucy.
- Mix the flour, oats, brown sugar, and a pinch of salt in a bowl. Rub the cold butter in with your fingertips until you get clumps. Pea-sized, roughly. Sometimes I cheat and do this with a fork (less messy), but I swear it tastes a little better if you bother with your hands.
- Spoon the crumble mix over the cherries. I try to mound it up a bit in the middle, but it never stays that way. And if you see a bald patch, just pinch some from the over-crowded side, no one’s looking.
- Bake for 30–35 minutes until bubbling and golden. This is where I usually sneak a spoon in the corner when it’s still molten (I’ve regretted it every time—I never learn).
Couple of Notes Because I’ve Messed This Up Before
- If it’s looking dry, just drizzle a bit of cherry juice or even water over the topping midway. Saves it from being too crunchy (unless you like jaw-breaking crumble—hey, I don’t judge)
- Forgot to pit the cherries? You’ll know when you bite down, just warn guests or call it “rustic.”
- If you burn the top (yep, done it), scrape off the worst bits and pile on some extra custard to hide it. Works a treat.
Variations I’ve Messed About With
- Swapped in apples and cherries together—pretty lush, actually.
- Did it once with chopped hazelnuts in the crumble topping; sort of nutty and lovely, but my dad didn’t like the texture.
- Experimented with a gluten-free flour mix—came out a bit sandy and weird, but edible with enough ice cream.
What You’ll Need (But Maybe Don’t Panic If You Don’t Have Everything)
- Baking dish (anything ovenproof, really—I’ve used a frying pan when desperate)
- Mixing bowl, or just use the dish for both steps if you want one less thing to wash
- Fork or fingers for rubbing in the butter—actually, even a food processor, but that’s a faff
- A spoon for tasting, and another for serving (or just dig in, I’m not judging)
How to Store It (Though It Never Makes It to Day Two Here)
If you’ve got leftovers (rare in my house), I cover the dish and pop it in the fridge. Good for 2 days, supposedly—though it usually gets midnight-raided on day one. Warm it up in the microwave, but beware the lava-hot fruity bits.
How We Serve It (aka How To Maximise the Comfort Food Factor)
My lot love cream. Me? I’m old-school: big scoop of vanilla ice cream on hot crumble (melty bits are the best). Custard if it’s chilly weather. Actually, once we tried it cold for breakfast. Not judging.
A Few Pro Tips (Learned the Hard Way)
- I once totally skipped the cornflour and ended up with cherry soup. Tasty, but hard to eat with a fork.
- Rushing the butter step means less crunch. I know it’s tempting—it’s not worth it. Take five minutes to do it right, trust me.
Cherry Crumble Q&A: Things Friends Actually Ask
- Can I use frozen cherries? Yep, just don’t bother defrosting—straight in! Actually, I kind of prefer the bright kick they give, but watch for extra liquid.
- Does it freeze well? Honestly, I’ve never managed to freeze it, but my friend Carol swears by freezing the unbaked crumble topping. Says it saves loads of time.
- Could I leave out the oats? You definitely can. Turns out fine, even if you just up the flour a touch. But it’s less nubbly. (Is nubbly a word? Well, you know what I mean!)
- What’s the best type of sugar? I’d say light brown for the topping, but I have used white or even half and half when the cupboard’s looking empty. Not a deal-breaker!
- What if I don’t have a lemon? Skip it, dash of vanilla instead. Basically, don’t stress the little stuff.
Oh—a random thought: If you’ve ever been tempted to double the crumb topping (guilty as charged), do it once and see how you like it. Mine turned out more like crumble bars than a proper pudding, but no one was exactly complaining…
Ingredients
- 5 cups fresh or frozen pitted cherries
- 1/2 cup granulated sugar
- 2 tbsp cornstarch
- 1 tsp vanilla extract
- 1 cup all-purpose flour
- 1/2 cup rolled oats
- 1/2 cup unsalted butter, cold and cubed
- 1/2 cup brown sugar
- 1/4 tsp salt
Instructions
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1Preheat the oven to 350°F (175°C).
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2In a large bowl, combine the cherries, granulated sugar, cornstarch, and vanilla extract. Toss until coated and transfer to a baking dish.
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3In another bowl, mix together flour, oats, brown sugar, and salt. Add the cold butter and use your fingers or a pastry cutter to blend until the mixture resembles coarse crumbs.
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4Sprinkle the oat mixture evenly over the cherries in the baking dish.
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5Bake for 35 minutes or until the topping is golden brown and the cherry filling is bubbling.
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6Allow the cherry crumble to cool slightly before serving. Enjoy warm, optionally with a scoop of vanilla ice cream.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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