Cherry Crumble: the delicious summery dessert recipe you’ll love

Total time: 50 Min + Chilling time
Difficulty: Low
Serves: 3 people
By Cookist

Cherry season is almost over, so you better hurry and make this Cherry Crumble while you still can. Despite its reputation, crumbles are actually super easy to make. It’s quick to assemble and is a great dessert option for summer (it’s great for making ahead of time). There is the perfect balance of texture with a crispy top, and juicy, tender cherries on the inside.

Mix plump cherries with sugar, top with a crumble, and bake until golden. Serve with a scoop of vanilla ice cream, and enjoy! Make sure to have a look at our tips below to make the best cherry crumble you’re ever had. These pretty little desserts are just what you need next time you have guests over.

Cherry Crumble Ingredients

Flour – use equal amounts of all-purpose flour and almond flour.

Butter – this recipe uses unsalted butter (if you use salted butter, omit the pinch of salt).

Sugar – use granulated sugar.

Cherries – use fresh cherries.

How To Make Cherry Crumble

Start by making the crumb first. In a mixing bowl, add flour, almond flour, sugar, salt, and butter. Use a fork to mix the flour until it resembles crumbs. You can also make this in a food processor.

Simply place the all-purpose flour, almond flour, butter, lemon zest, and sugar in a food processor and blend until it resembles crumbs. Spread the mixture on baking paper and refrigerate for 20 minutes.

Prepare the cherry filling by mixing the cherries with sugar and lemon zest. Arrange the cherries in three small ramekins. Sprinkle the flour crumble mixture on top. Then bake until golden.


If you want, you can make the crumble healthier by substituting wholewheat flour for all-purpose flour.

For extra texture, you can add rolled oats to the crumb mixture.

If you don’t like a runny filling, you can thicken it with cornstarch (or cornflour). It will make the mixture thick and sticky. Of course, if you don’t mind a runny filling, you can skip the cornstarch completely.

You can add other fruits too. Pears will work well with cherries.

Feel free to use spices like nutmeg or cinnamon.

If you don’t have ramekins, you can also make this in one larger baking dish. You will need to increase the baking time by about 15-20 minutes.

How To Store Cherry Crumble

Wrap the cherry crumbles with plastic wrap and store them in the refrigerator for up to 4 days.


for the topping
80 g (2/3 cup)
Almond flour
80 g (2/3 cup)
70 g (4 tbsp)
75 g (1/3 cup)
Lemon zest
a pinch
for the filling
450 g (2 cups)
30 g (2 tbsp)
Lemon zest


In a mixing bowl, add flour, almond flour, sugar, salt, and butter. Mix well. Add lemon zest and mix again.

Then spread the mixture on baking paper. Refrigerate for 20 minutes.

In a bowl, mix cherries with sugar and lemon zest.

Arrange the cherries into three ramekins.

Sprinkle the flour crumble mixture on top.

Bake at 360°F/180°C for 30 minutes. Serve.


Make sure to use pitted cherries. You can buy them pitted, or remove the pits yourself with a cherry pitter.

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