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Cherry Crumble

Chelsia Rief
Celebrate cherry season with this easy cherry crumble perfect with a scoop of vanilla ice cream.
Course Dessert


  • 4 TBSP unsalted butter melted + plus more for greasing a baking dish
  • 6 cups roughly just a hair over 2 lbs pitted cherries (thawed if frozen
  • 3/4 cup sugar
  • 1 1/2 TBSP vanilla extract
  • 1/4 tsp almond extract
  • 1 tsp ground cinnamon divided
  • Pinch of salt
  • 1/4 cup + 2 TBSP all-purpose flour
  • 2/3 rolled oats
  • 1/3 cup sliced almonds


  • Preheat oven to 350 degrees. Butter a 9-inch square baking dish.
  • Toss the cherries in a large bowl with 1/2 cup sugar, vanilla and almond extract, 1/2 tsp cinnamon, salt, and 2 TBSP flour. Transfer to the prepared baking dish.
  • Whisk the remaining 1/4 cup flour, the oats, 1/2 tsp cinnamon, and almonds in a medium bowl. Stir in the melted butter until combined, then sprinkle the mixture over the cherries. Bake until the filling is bubbling and the topping is golden brown, about 50-60 minutes. Let cool slightly, before serving. Top with some vanilla ice cream.


Slightly adapted from Food Network Magazine