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Cherry Crumble

Cherry Crumble

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Debbie Rowe

This dessert is great served warm with vanilla ice cream.

Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 189 kcal
  • 9%
  • Fat:
  • 6.1 g
  • 9%
  • Carbs:
  • 31.8g
  • 10%
  • Protein:
  • 1.9 g
  • 4%
  • Cholesterol:
  • 15 mg
  • 5%
  • Sodium:
  • 76 mg
  • 3%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Melt butter or margarine in a large saucepan. Remove pan from heat; 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 a firm even layer.
  3. Spread cherry pie filling in the crust, and sprinkle with remaining crumb mixture.
  4. Bake for 40 to 45 minutes, until top is lightly browned. Serve warm or at room temperature.
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Reviews

JJROGERS
73
7/12/2004

This recipe saved some cherries quickly nearing the end of their lifespan from being wasted. Even in my non-cherry-loving household, this was a hit. I also used fresh cherries, about 2 cups, combined with 2/3 c. sugar and about 1 T. flour.

GILESDAD
59
6/24/2004

We have a couple cherry trees on our property and this year they were loaded with big tart cherries. After baking 4 pies and a cobbler this week I was looking for something new. This recipe is fantastic! I substituted the canned cherry pie filling for 2 cups of pitted fresh cherries with 3/4 C. sugar and 1 T. flour stirred in. Then I used a slotted spoon to ladel the cherries over the crumb mixture to avoid getting something too sloppy. It turned out perfect. Fast, and easy enough that my 4 yr. old daughter could even help. This one's a keeper!

Stacey
55
9/15/2007

This was too floury for me. I like a sweet crumble and decided it would be great if you halved the flour and used more butter and/or sugars.