Cherry Crumble

You will love this quick and easy Cherry Crumble made with premium cherry pie filling and a six-ingredient buttery crisp topping made with oats, brown sugar, and cinnamon.

Course Dessert, dessert/crumble

Cuisine American, Southern

Keyword cherry crumble recipe, how do you make cherry crumble, how to make cherry crumble

Prep Time 10

Cook Time 30

Total Time 40

Servings servings

Calories 250kcal

Author Beth Pierce

Ingredients

1 cup old-fashioned rolled oats
1 cup all-purpose flour
½ cup packed brown sugar
¼ teaspoon salt
½ teaspoon ground cinnamon
½ cup unsalted butter, melted
2 (21-ounce) cans premium cherry pie filling

Instructions

Preheat oven to 375 degrees. Grease a 2-quart casserole dish.
Whisk the rolled oats, flour, brown sugar, salt, and cinnamon in a medium bowl. Drizzle in the melted butter and stir to combine.
Spoon the cherry pie filling into a two-quart casserole dish and sprinkle the topping over it.
Bake for 30-35 minutes or until bubbly and golden brown.

Notes

You can prepare the crisp topping up to 3 months in advance and store it in the freezer. You can sprinkle the frozen topping over the fruit if it is stored loosely (not compact).
The crisp can be prepared up to 24 hours in advance and stored in the refrigerator. Remove it from the fridge 40 minutes before baking to bring it to room temperature and bake as instructed.
Fresh, sweet cherries are in season from May to August. If you own a cherry pitter, then take full advantage of all that flavor with this homemade cherry pie filling.
Store leftover cherry crumble in an airtight container in the refrigerator for up to 4 days. Microwave at reduced power for short intervals until warm.

Nutrition