Cherry Crumble

Cherry Crumble

Cherry crumble was one of the first desserts I learned to make growing up. My mom canned cherries every summer and we had so many jars stored that we were more or less allowed to make it whenever we wanted.

Though the last jar of canned cherries was used up more than 22 years ago (and I still can’t seem to find a canned cherry that has the same perfect tartness!), I still like to make cherry crumble for my family as often as I can.

Cherry Crumble

I use Comstock brand canned cherries, and one of their varieties claims to be “less sweetened,” but it is sweetened with Splenda and has a funky, almost watery “not quite right” aftertaste. I try to avoid that one when I’m in the baking aisle.

This would be a perfect treat for Valentine’s Day if you plan to stay in, and is the perfect amount for my family of five. The original recipe says to enjoy it warm or at room temperature, but I’ve always liked it cold out of the fridge. The kids like it warm and with a big scoop of vanilla ice cream.

Cherry Crumble

1 stick unsalted butter
1 1/8 cups all-purpose flour
1/2 cup rolled oats
6 tablespoons packed brown sugar
1/4 – 1/2 tsp cinnamon (to taste)
1/8 teaspoon salt
1 (20 ounce) can cherry pie filling

Preheat oven to 375 degrees.

Melt butter or margarine in a small saucepan. Remove pan from heat and stir in oats, flour, brown sugar, cinnamon and salt until a dry, crumbly dough forms. Press about 2/3 of the dough into the bottom of 9 inch square pan, making an even layer.

Spread cherry pie filling in the crust, and sprinkle with remaining crumb mixture.

Bake for 40 to 45 minutes, until top is lightly browned. Serve warm or at room temperature.

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7 Responses

  1. MattFebruary 13th, 2010
  2. HeatherFebruary 13th, 2010
  3. TiffanyAugust 31st, 2010
  4. » Sweet Cherry CrumbleJune 23rd, 2014
  5. Linda CFebruary 17th, 2015
  6. LisaJuly 29th, 2016
  7. ShelleyDecember 24th, 2016

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