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.
There is a canned cherry pie filling that 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 (I don’t remember the brand, but it has a very small Splenda logo on the bottom front of the can).
This would be a perfect treat for Valentine’s Day if you plan to stay in, and is the perfect amount for the five of us. Also, the recipe says to enjoy it warm or at room temperature, but I’ve always liked it cold out of the fridge.
Cherry Crumble
1 stick unsalted butter
1 1/8 cups all-purpose flour
1/2 cup rolled oats
6 tablespoons packed brown sugar
1/8 teaspoon salt
1 (20 ounce) can cherry pie fillingPreheat oven to 375 degrees.
Melt butter or margarine in a small saucepan. Remove pan from heat and stir in oats, flour, brown sugar, 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.
Have you tried the frozen tart cherries, I grew up in cherry country adn this is the best substitute I have found.
Use a little juice a little thickener.
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Hi Matt! I hadn’t thought of using frozen, but that’s a good idea. I’ll keep an eye out for a bag the next time I go shopping – thank you!
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This is my favorite family dessert memory. Mom’s cherry crumble was the best, I can still taste it! I remember picking cherries with her in her friends cherry orchard each summer and then watching mom pit them over the sink and into the jars for canning. Such fun and yummy memories. I haven’t been able to match her cherries either, although, the canned Oregon brand-Red Tart Cherries in water, are excellent in the cherry crumble I make. Anthony and the girls love it! It tastes very close to mom’s. Just thicken it like you would a pie filling. Thanks for posting sis.
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