You know it’s close to summer when you come across a Cherry Crumble recipe. If you are looking for a vibrant summer dessert, this Super Simple Cherry Crumble recipe will brighten your day. Using fresh or frozen cherries, you can’t go wrong with this classic summer dessert.
I don’t know about you and where you are on planet Earth, but I am sick and tired of cold, gray, and depressing weather. Every now and then in Ohio, we’ll get some sunshine but I want some warmer weather where I can BBQ in my backyard and have more of a reason to make bright and comforting dessert dishes like this cherry crumble recipe.
How to make this Cherry Crumble recipe
Because I topped my cherry crumble with a simple streusel topping and added a pie crust to the bottom, I had to figure out what the heck I just made. Is this considered a cherry crisp recipe or a cherry crumb pie? Is this considered a cherry buckle, or a Cherry Betty? I haven’t the slightest clue! Luckily, reading the difference between a crisp, crumble, betty, and buckle came in handy. I didn’t want to confuse anyone any more than I had already confused myself.
When making this cherry crumble you’re going to place pie crust at the bottom of a casserole dish. I simply used a refrigerated pie crust and rolled it out a little bit. Then, I used some frozen dark and sweet cherries and tossed them in some sugar, a little lemon juice, and for an extra pop of flavor, I added about an ounce of this amazing Sour Cherry and Ginger jam by the Trade Street Jam Company for some extra flavor. You absolutely don’t have to add jam at all. This was something I chose to do on my own. I also added a little salt and some corn starch.
Can you use canned cherries for this recipe?
In short, yes. If you decided to use that, I would use two large cans of cherry filling and omit the rest of the filling ingredients. You won’t need to add cornstarch or lemon juice because the filling is already, well, filling!
- 1 refrigerated pie crust
- 12 oz. frozen dark sweet cherries
- 2 tbsp. Lemon juice
- 1 c. sugar
- 1 oz. cherry jam (optional)
- 4 tsp. Cornstarch
- ¼ c. water
- Pinch of salt
- 1 ½ c. flour
- ½ c. light brown sugar, packed
- 2 tbsp. Sugar
- ¼ tsp. Salt
- ¼ c. pecans, chopped (optional)
- 1 stick butter, melted
- at the oven to 375 Degrees. Spray a 9X13 rectangular dish with baking spray.
- On a lightly floured surface, roll out the pie crust. Roll out the pie crust an extra ½ inch all the way around. Lay the pie crust in the rectangular dish. Set aside.
- In a large bowl, add the frozen cherries. Add the sugar, lemon juice, cornstarch, and water and toss with the cherries. You can also add the jam if you are using it. Pour the cherry mixture on top of the pie crust evenly.
- In a separate large bowl, add the flour, both sugars, salt, pecans, and whisk. Pour over the melted butter and use a fork to mix the dry ingredients until coarse crumbs occur. Sprinkle on top of the cherry mixture. Bake in the oven for 45 minutes. The top should be slightly golden and the edges bubbly.