When it comes to easy desserts, you can't beat my Easy Cherry Crumble recipe which can be made with fresh or frozen cherries. Add a scoop of vanilla ice cream - or whipped cream - and you have a delicious homemade dessert the whole family will enjoy.
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I love cherry desserts, but usually I only have time to make something quick. My homemade cherry crumble is one of the easiest desserts ever. Hands on prep time is minimal.
Plus once you've learned how to make a crumble topping, you can pretty much make any flavor of crumble. Feel free to play with flavors and swap the cherry filling for another fresh fruit.
This classic cherry crumble is also the perfect make ahead dessert. You can either freeze the whole thing before it's cooked - or you can make double and keep a batch of crumble topping in the freezer for a speedy dessert.
Why You'll Love This Easy Cherry Crumble
- Hands on prep time in minimal, only 10 minutes to prepare this easy cherry crumble.
- Only 3 simple ingredients are required to make the crumble topping, which most of you will have in your stores at home.
- This recipe is easily doubled or trebled if you are feeding a crowd.
- Make extra crumble topping, use some now and freeze the rest for a quick dessert another day.
- Try some of my favorite easy fruit desserts:
Easy Cherry Crumble Ingredients
Find the full list and quantities in the recipe below.
Cherries - You can use both fresh or frozen type of cherries in this crumble recipe. If making a frozen cherry crumble, just make sure you defrosted the cherries first.
Cornstarch - I use cornstarch to thicken the fruit filling because you need less of it than flour and it's also gluten free. You could also use all purpose flour, arrowroot starch or potato starch.
Sugar - I use granulated sugar to make the crumble - but brown sugar or coconut sugar will also work well.
Butter - You can use either salted or unsalted butter to make the crumble topping. Just make sure it is cold.
How to Make Cherry Crumble - Step-By-Step
Find the full printable recipe card below.
TO PREPARE THE FRUIT
- Toss the cherries with the cornstarch and sugar in a large bowl.
- Place the cherry mixture into an oven proof baking pan. I used a 9x13 inch baking dish - but it can be slightly larger or smaller since crumble is rustic.
TO MAKE THE TOPPING
- Mix the flour and sugar together in a large bowl.
- Add the cubed butter and rub it into the flour mixture with your fingertips until it resembles coarse breadcrumbs.
TO ASSEMBLE AND BAKE
- Sprinkle the crumble topping mixture over the fruit leaving a small border at the edge so you can see a little of the cherries.
- Place on a baking sheet and bake for 35-40 minutes or until hot and the crumble is golden brown.
- Serve with a scoop of ice cream or even better - custard!
Frequently Asked Questions
What is a crumble?
Buttery crumble is a popular dessert in the UK. It comprises a fruit base, topped with a crumble topping made by rubbing butter into flour and sugar.
What is the difference between a crumble and a cherry crisp?
Although very similar, a crumble topping is only made with flour, butter and sugar. Whereas a crisp topping will also contain rolled oats and often some chopped nuts.
Should butter for crumble be cold?
You should always use cold butter, straight from the fridge, when making crumble. The butter needs to be cold as you rub it through the flour and sugar to form large crumbs. If you use warm butter you risk the crumble becoming soggy.
Which is better for fruit filling - flour or corn starch?
Although you can use both to thicken the pie filling, I prefer to use cornstarch. You don't need to use as much cornstarch as you would flour, and the cornstarch gives the fruit filling a lovely glossy finish, which you don't get with all purpose flour. It's also gluten free.
Why is my crumble topping not crispy?
The success of the crumble topping comes down to the amount of butter used. Too much and the crumble will be soggy and greasy; too little and the crumble with be floury and dry.
I always recommend measuring out the butter. Also, only use fridge cold butter as room temperature butter can also make the crumble soggy.
Variations & Substitutions for Homemade Cherry Crumble
You can use fresh or frozen cherries, both work equally well in this crumble recipe.
If it's tart cherry season they also work beautifully, just add more sugar as needed.
I keep my recipe very simple but you could switch in brown sugar in the crumble topping and add vanilla extract to the pie filling.
It's also fun to make a cherry crumble pie. I keep things easy with a ready bought pie crust which I fill with cherries then top with the crumble. But you can always use an easy homemade pie crust recipe.
I've used cherries, but you can use a whole variety of fruits with this simple crumble topping. For example, try other berries like strawberries, raspberries or blackberries.
How to make Gluten Free Crumble
To make a gluten free crumble, swap the all purpose flour for gluten free flour. Be sure to use cornflour in the fruit mixture too.
Tips & Tricks For Making Homemade Cherry Crumble
- If using frozen berries, make sure you defrost them first.
- If using fresh cherries or tart (or sour cherries) it really helps to use a cherry pitter to get rid of the stones.
- Don't over-mix the topping. Mix the ingredients until it resembles a coarse meal, don't over-mix it. Over-mixing the crumble topping will make it dense and heavy.
- For added crunch, try adding some rolled oats to the crumble topping mixture.
How To Serve This Easy Dessert
I like to serve cherry crumble warm, straight from the oven. Add some custard, whipped cream, or a scoop of your favorite vanilla or cherry ripple ice-cream.
How To Reheat Cherry Crumble?
Leftovers can be stored well covered, in the refrigerator for 3-4 days. When ready to enjoy, reheat the crumble in a warm oven or in the microwave.
How to Freeze Fruit Crumble?
Cherry crumble can be frozen whole before it is cooked. Simply cover the dish and store in the freezer for up to 3 months.
When ready to enjoy, you can heat the crumble up in the oven, straight from frozen. Preheat the oven to 400ºF/200ºC and heat the crumble until the top and fruit is hot all the way through.
Another great tip when making the crumble topping is to make double the quantity. Enjoy some now and freeze a bag of crumble for a quick dessert another day. The good news is crumble topping can be stored in the freezer for up to 3 months.
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More Easy Dessert Recipe Ideas
Printable Recipe
Easy Cherry Crumble (with Frozen or Fresh Cherries)
Ingredients
For the fruit mixture
- 2 lb Cherries - fresh or defrosted frozen cherries
- 1 tbsp Cornstarch (Cornflour) - corn flour
- 1 tbsp Sugar
For the crumble
- 1 cup All-Purpose Flour (Plain Flour) - plain
- ½ cup Sugar
- 1 stick Butter - cold, cut into small cubes
Instructions
- Preheat the oven to 400ºF/200ªC
To prepare the fruit
- Toss the cherries with the cornstarch and sugar in a large bowl.
- Place into an oven proof baking pan. I used a 9x13 inch baking dish - but it can be slightly larger or smaller since crumble is rustic.
To make the topping
- Mix the flour and sugar together in a mixing bowl.
- Add the cubed butter and rub it into the flour mixture with your fingertips until it resembles coarse breadcrumbs.
To assemble and bake
- Sprinkle the crumble topping mixture over the fruit leaving a small border at the edge so you can see a little of the cherries.
- Place on a baking sheet and bake for 35-40 minutes or until hot and the crumble is golden brown.
- Serve with a scoop of ice cream or even better - custard!
Addison says
This cherry crumble was the perfect dessert for my family! I loved the tart and sweet flavors together.
Rose says
Yum! What a treat! My whole family enjoyed this cherry crumble and I had lots of fun making it!
Jo Keohane says
Glad the whole family enjoyed it! Thank you so much.
Jo Keohane says
That's great, thank you for commenting Addison
Jere Cassidy says
I had a lot of fresh cherries and used them for this crumble. The family demolished this for tonight's dessert, I'm going to have to make another so I can get a taste.
Jo Keohane says
Wonderful! Thank you for the feedback!
Sharina says
I use fresh cherries for this crumble and it turned out soooo good! Love adding vanilla ice cream to it. It was addicting!
Jo Keohane says
Fresh cherries are always delish. Thank you for commenting
Claire says
This was delicious!!!
Cherries are far and away my favourite fruit and as a wedding gift my husband planted cherries trees on our block of land, it is such a wonderful thing to have our own fruit, but we do have A LOT of it!!! My freezers are always full so this recipe was perfect for me.
I made two crumbles and popped on in the freezer for another time. I don't think it will last in there long as the first one was AMAZING!
Jo Keohane says
That is awesome, how lucky are you! Thanks for commenting.
Cynthia says
I love the simplicity of it and that it is not as heavy as a traditional cobbler (maybe the ratio of more fruit than crust in this?) I didn’t quite have two pounds of fresh pitted cherries so I halved the recipe and cooked it in an 8” X 8” pan. My cherries were also quite large so I pulled them apart into halves after pitting them. I sprinkled in a little bit of brown sugar and cinnamon in the cherries and topping, and I added a bit of almond extract to the cherry mix (just a personal preference). I enjoyed this recipe and will be making it again! Thank you, and sending love from Texas.
Jo Keohane says
Hi Cynthia - thank you so much for trying my recipe and for your thoughtful comments! This is a traditional ratio for crumble in England, it's practically our national pudding. I love the sound of the almond extract in the cherries, might try your addition the next time I make it! Happy baking down there in Texas.
Louis Henry says
I tried this recipe with fresh cherries from Bury Market (UK). I was lucky with the butter as I did not cut the cold butter up into too small proportions and as I worked it with the flour it started to get warm so I stopped. It was nearly all crumbly so I got away with it. My son says its the best crumble he has tasted and told me not to lose the recipe!!!
We had it with cream and later I used ice cream with the last portion. Definitely a great recipe.
Jo Keohane says
I love this and i know Bury well. Sounds like you did an amazing job and I'm so honoured to have the approval of your son! Thanks so much for your comment.