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–+ servings
warm cherry cobbler oozing over the side of a white pie plate with crumble topping and vanilla ice cream melting on top
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4.96 from 23 votes

Cherry Crumble

Cherry Crumble is a cherry lover's dream! It's filled with tart, sour cherries...then covered with a buttery, crisp topping.
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Course: Desserts
Cuisine: Southern
Servings: 8
Calories: 224kcal
Author: Debi Morgan | Quiche My Grits

Ingredients

CHERRY FILLING

  • 1 24 oz jar tart pitted cherries in syrup
  • 2 Tbsp. cornstarch
  • 2 Tbsp. water
  • ¼ tsp. ground cinnamon
  • 1 tsp. vanilla

CRUMBLE TOPPING

  • 1 stick butter chilled and cubed
  • ½ cup granulated sugar
  • 1 cup all purpose flour
  • ½ tsp. cornstarch
  • 1 tsp. baking powder
  • ¼ tsp. salt
  • dusting of ground cinnamon

Instructions

CHERRY FILLING

  • Pour the jar of cherries including syrup into a saucepan. Heat on medium until bubbly.
  • Mix the cornstarch with water in a small bowl until creamy. Pour into cherries and stir over heat.
  • Add cinnamon and vanilla. Stir frequently for 5 minutes until thickened, then turn off heat.
  • Pour the cherry filling into a 9" pie plate.

CRUMBLE TOPPING

  • Preheat oven to 350 degrees.
  • Cut a stick of chilled butter into cubes.
  • In a separate mixing bowl, stir the sugar, flour, cornstarch, baking powder and salt together.
  • Fold the butter into the dry ingredients and mix with a mixer or food processor until crumbly. 
  • Using your hands, mix together to form the crumble. Sprinkle it over the cherries in the pie plate. Make sure to use it all.
  • Sprinkle the topping with a dusting of cinnamon.
  • Bake at 350 degrees for 45 minutes until crust is golden brown and cherries are bubbling.

Notes

  • Store leftovers in an airtight container in refrigerator for up to 5 days. Place Cherry Crumble in the oven to reheat and broil topping for a few minutes to crisp it up. 
  • If using another type of cherries without syrup, you'll need to make a syrup with 1 cup of water and ½ cup of sugar to add to the filling. Mix in cornstarch as directed, and add cinnamon and vanilla. 
  • It's not necessary to add extra sugar to the filling if using the original recipe since the syrup (or juice) contains sugar.

Nutrition

Calories: 224kcal | Carbohydrates: 28g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Sodium: 127mg | Potassium: 19mg | Fiber: 1g | Sugar: 13g | Vitamin C: 1mg | Calcium: 41mg | Iron: 1mg