If you’re looking for the perfect refreshing summer treat, try this easy cherry crumble recipe – with a scoop of ice cream on top!
Do you get as excited about summer fruit season? I love how we go from strawberries, and making strawberry recipes like this chocolate pavlova roulade, to blackberries and blueberries, making blackberry freezer jam and gluten-free blueberry scones, and peaches.
And sandwiched in between, we have cherry season. It doesn’t last long, but it’s sure is good while it does!
So even though it’s just about wrapped up for the year, I wanted to share one last cherry recipe with you. Of course, if you don’t have fresh cherries, you can used frozen, or canned pie filling. So we’re definitely not saying you can’t make this cherry crumble recipe year round!
This recipe is easy-peasy. Very similar to our gluten-free blueberry crisp. From a cooking perspective, I love how you’re able to mix up the crumble topping ahead of time (and pit your cherries if you’re using fresh cherries), and refrigerate it until you’re ready to use it.
This is especially helpful if you have a busy day leading up to serving guests, and want to serve hot crumble with ice cream (my favorite!). It makes the day so much easier to have the ingredients mixed up ahead of time!
Easy Cherry Crumble Recipe
A couple notes about this recipe, and adapting it to be gluten-free.
- Use soft butter for best, crumbly results. Melted butter works, but your topping ends up less crumble and more cobbler-like.
- For going gluten-free, make sure to use a mild tasting gluten-free flour (or blend of flours), but NO starch. Do not use a baking mix, or any other flour mix that contains a starch, such as cornstarch, potato starch, tapioca starch, or arrowroot powder. These will melt in with your liquids during baking and make a gooey mess. Which isn’t very crumbly.
- For the cherries, I prefer to use tart cherries, but you can absolutely use sweet cherries – just be sure to add a few tablespoons of lemon juice to raise the acidity.
- As I mentioned above, you can also use canned pie filling. As you’ll see in the recipe below, you’ll sub a can of pie filling for the cherries and sugar combo.
- Don’t be afraid to double the recipe! Coming from a large family, I’ve had a lot of opportunities to double and triple recipes, and this one’s a champ at turning out well no matter how big your batch. 😉
Now for the recipe!
Easy Cherry Crumble Recipe
Sweet-tart cherry filling with a crunchy, sweet crumble topping
- 1 cup butter, softened
- 1 cup brown sugar
- 1 cup white sugar
- 1 1/2 cups gluten-free oatmeal
- 1 1/2 cups flour – if using gluten-free flour, make sure it contains NO added starch.
- 1 1/2 lbs fresh or frozen cherries + 2 Tablespoons sugar OR use 1 can cherry pie filling
- Mix butter, sugars oatmeal, and flour together until well combined. Mixture should be crumbly
- Combine cherries and sugar (or if using pie filling, just open your can)
- Grease an 9×13 inch baking dish with butter or coconut oil and spread cherry mixture in the bottom of it
- Top with crisp mixture
- Bake at 350º until crisp begins to brown on top
- Remove from oven and let cool for at least ten minutes before serving