Cherry Crumble
Delicious cherry crumble made with fresh bing cherries.
Servings 10 people
Calories 406kcal
Equipment
- Measuring Cups
- Measuring Spoons
- Cherry Pitter
- Glass Baking Dish 7x11 or a 9x9" dish
Ingredients
Filling
- 5 cups Bing cherries pitted, about 1 ½ pounds of cherries
- ½ cup granulated sugar
- 2 tablespoons cornstarch
Topping
- 1 cup flour
- ½ cup brown sugar
- 1 teaspoon ground cinnamon
- ⅛ teaspoon salt
- ½ cup butter melted, salted butter
Instructions
- Preheat the oven to 375°F
Filling
- Combine the cherries, granulated sugar, and cornstarch together in a bowl5 cups Bing cherries, ½ cup granulated sugar, 2 tablespoons cornstarch
- Place in a greased baking dish
Topping
- Make the crumble by combining the flour, brown sugar, cinnamon together and then add the melted butter. Mix just until everything comes together. The mixture should be a bit clumpy1 cup flour, ½ cup brown sugar, 1 teaspoon ground cinnamon, ⅛ teaspoon salt, ½ cup butter
- Crumble the mixture over the cherries. The best way to crumble is to take a handful of the mixture and crumble small amounts with your fingers.
- Bake in a preheated 375°F oven for 30-35 minutes until the topping is browned and the mixture is bubbly
Notes
- If using frozen cherries, don't thaw them before using. Increase baking time by 5-10 minutes.
- I baked in a 7x11" pan. You could also use a 9x9" sized pan.
- Serve warm or at room temperature
- Top with a scoop of vanilla ice cream or a dollop of whipped cream
- Cover and store cooled cherry crumble in the refrigerator for 2-3 days
Nutrition
Calories: 406kcal | Carbohydrates: 76g | Protein: 6g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.4g | Cholesterol: 24mg | Sodium: 115mg | Potassium: 32mg | Fiber: 6g | Sugar: 52g | Vitamin A: 2436IU | Vitamin C: 0.01mg | Calcium: 70mg | Iron: 2mg