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Sour Cherry Crumble

Sour Cherry Crumble

  • Author: Paige Adams
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Total Time: 35 minutes
  • Yield: 6 individual crumbles 1x


The topping for each sour cherry crumble has almonds, cinnamon, brown sugar and oats. They are baked in individual ramekins.


  • 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


  1. Preheat oven to 375 degrees F. Line a sheet pan with parchment paper.
  2. 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.
  3. 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.
  4. 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.