Sour Cherry Crumble
on Aug 02, 2013, Updated Jun 17, 2021
This post may contain affiliate links. Please read our disclosure policy.
The topping for each sour cherry crumble has almonds, cinnamon, brown sugar and oats. They are baked in individual ramekins.
I have never watched an episode of one of those hoarding shows. I aspire to be neat and organized, but I do not claim to be a domestic perfectionist.
While I consider myself to be better than most, the freezer is where things turn into a real jumble.
Overripe bananas are tucked into random openings among bags of frozen farmers market produce.
My latest discovery was a neglected gallon-sized Ziploc filled with pitted sour cherries from last season.
During my market trips the last few weeks, I have desperately wanted to buy a container or two of fresh tart cherries, but there will be no purchases until the freezer stash is gone.
As a kid I loved eating canned cherry pie filling, and ever since I have been a fan of artificial cherry flavor whether a lollipop or red licorice.
When I had the revelation that what I thought of as “true cherry” taste was doctored up fresh tart cherries, I was hooked, and that is what I blame for my hoarding tendency when cherries are in season.
While I would be perfectly happy with a bowl of these cherries cooked with a little sugar for a juicy, syrupy treat, I decided to top them with an oat and almond crust and baked a sour cherry crumble.
Instead of piling everything into one dish, I used ramekins to give everyone at a family dinner their own special dessert.
More Fruit Dessert Recipes
Sour Cherry Crumble
- For crumble
- 1 cup old fashioned oats
- 1/2 cup all-purpose flour
- 1/4 cup light brown sugar, packed
- 1/4 cup whole almonds, roughly chopped
- 1/4 teaspoon kosher salt
- 1/4 teaspoon ground cinnamon
- 1/2 cup 1 stick chilled unsalted butter, cut into small pieces, plus more for greasing ramekins
- For cherries
- 1/3 cup granulated sugar
- 1 tablespoon cornstarch
- 1 teaspoon lemon juice
- 1 teaspoon vanilla extract
- 4 cups sour cherries, fresh or frozen, pitted
- Preheat oven to 375 degrees F. Line a sheet pan with parchment paper.
- In a medium bowl, combine the oats, flour, brown sugar, almonds, salt and cinnamon. Rub the butter into the mixture creating small clumps. Spread the crumble in a single layer on the sheet pan and bake for 10 minutes until it is just starting to brown.
- Butter the ramekins. In a large saucepan over medium heat, combine the sugar, cornstarch, lemon juice, vanilla extract and sour cherries. Cook the cherries, stirring occasionally, until they soften and the juice thickens, about 10-15 minutes.
- Divide the cherries evenly in the ramekins. Top with the crumble. Bake for 15 minutes until the crumble is golden brown, and the fruit is tender. Cool slightly before serving.
Nutrition information is automatically calculated, so should only be used as an approximation.