Celebrate cherry season with this simple and irresistible Summer Cherry Crumble. Juicy, ripe red cherries are baked until soft beneath a golden, buttery oat crumble topping. Serve it warm with a dollop of whipped cream, or take it over the top with a scoop of vanilla ice cream.
Summer Cherries: A Seasonal Favourite
Cherry season in Canada is short but sweet, typically lasting from late June through July here on the West Coast. You will find the standard red cherry (Bing variety) at many grocery stores, but you may discover even more varieties at local farmers markets. Bing cherries are perhaps the most well-known, with their deep red hue and classic sweetness. Rainier cherries are golden with a blush of pink and a delicate, almost tropical flavour. Then there are darker, almost purplish varieties like Lapins or Skeena, known for their rich taste and firmer texture.
For this Summer Cherry Crumble, I use red cherries for their bold colour and deep, sweet flavour. They hold up well when baked and offer the perfect balance of tartness and sweetness.
Pitting the Cherries
The most labour-intensive part of this recipe is pitting cherries. If you want to make things easier, invest in a cherry pitter. I use this one from Lee Valley Tools and has been my tied and true pitter for years. I also use it for olives, so there is more than one use for this handy kitchen tool!
However, if you don’t have a cherry pitter on hand, you can easily pit cherries using a small paring knife. Simply slice the cherry in half around the pit, just like you would with a peach or plum. Gently twist the two halves apart, then use the tip of your knife or your fingers to remove the pit from the centre. It may take a bit more time than using a pitter, but it’s an easy and effective method to remove cherry pits.
A Simple, Juicy Cherry Filling with Lots of Texture
To add a great texture, I cut the majority of the cherries in half, but keep about 1/3 of the cherries whole. The cherry halves bake down a bit quicker, while the whole cherries stay in tact and burst in your mouth once cooked. Its a great trick to ensure that the fruit layer of your crumble has an interesting texture.
Once the cherries are pitted, toss them with a bit of sugar, flour to thicken the filling, and a dash of almond extract. This special addition really compliments the cherry flavour. But be sure to not add too much, or it will overpower the flavour of the cherries.
The Crispy Oat Crumble Topping
The topping is where things get irresistibly cozy. A mix of flour, rolled oats, butter, and a hint of cinnamon creates a golden, crispy layer that contrasts beautifully with the soft cherry filling. The oats add texture and a bit of classic crumble charm, while the butter melts into the topping as it bakes, forming those delicious golden clusters that everyone loves in a good crumble.
Substituting with Frozen Cherries & Serving Suggestions
Absolutely! If fresh cherries aren’t available, you can use frozen cherries instead. Just make sure to thaw them completely and drain off any excess liquid before mixing them with the filling ingredients. This helps prevent the crumble from becoming too wet during baking.
Serve this Summer Cherry Crumble warm, straight from the oven, with a dollop of freshly whipped cream or a scoop of good-quality vanilla ice cream. It’s a dessert that feels casual enough for a weeknight treat, yet elegant enough to serve at a summer dinner party.
→ Looking for more summer recipe inspiration? Check out my Seasonal Summer Recipes page for refreshing ideas! 💡
Get the Recipe: Summer Cherry Crumble
Summer Cherry Crumble with Oat Topping
Ingredients
For the Filling:
- 2 pounds fresh cherries stems removed and pitted
- 3 tablespoons dark brown sugar packed
- 3 tablespoons all-purpose flour
- ¼ teaspoon sea salt
- 2 tablespoons lemon juice
- ⅛ teaspoon almond extract
For the Crumble Topping:
- 1 cup all-purpose flour
- 3/4 cup rolled oats
- 3 tablespoons dark brown sugar packed
- ¼ teaspoon ground cinnamon
- ½ cup salted butter cubed, cold
Instructions
- Preheat the oven to 400 degrees F.
- Remove the stems and pits from the cherries. Tear two-thirds of the pitted cherries in half and leave the remaining one-third of the cherries whole.
- Add the cherries to a large mixing bowl with the brown sugar, flour, salt, lemon juice, and almond extract. Toss to combine and transfer to an ungreased 9×9 inch baking dish. Spread the cherry filling into an even layer and set aside.
- Mix all the crumble ingredients (except the butter) into a medium-sized bowl. Add the butter to the flour mixture and use your hands to mix the butter through until clumps form.
- Sprinkle the crumble topping evenly over the cherry filling. Bake on the low rack of the oven for 45 minutes. Then move the crumble to the middle rack and bake for another 15 minutes until the crumble topping is golden brown and the filling is just bubbling on the edges.
- Let cool for 15 minutes before scooping and serving. For extra decadence, top with a scoop of vanilla ice cream.
Video
Notes
- You can use frozen cherries in this recipe instead of fresh. Simply thaw them in the refrigerator overnight before tossing with the rest of the ingredients.
- I use very minimal sugar in this recipe to enjoy the sweetness of seasonal cherries to the fullest. If you are making this recipe out of season or with frozen cherries, double the quantity of brown sugar in both the cherry filling and the oat crumble topping.