Juicy, sweet-tart cherry pie filling is topped with a crunchy, buttery lid and baked until bubbling and golden brown, and it is SO good! Though, I have to say, Cherry Crumble is even better when served with a scoop of vanilla ice cream or a dollop of whipped cream.

Cherry Crumble is so easy to make and super portable – perfect to bring to potlucks, BBQs, and parties. Just beware, because this might be all people request from here on out!

Table of Contents

• The Story Behind the Recipe
• Cherry Crumble Ingredients
• Adaptations/Variations
• How to Make Cherry Crumble
• Tips for Success
• More Cherry Recipes
• More Easy Dessert Recipes

• Jump to the Full, Printable Recipe
• Read Comments & Reviews

The Story Behind the Recipe

I don’t know what it is about cherry desserts, but they’re SO good! Especially recipes with canned cherry pie filling. I admit, I go back and forth on ingredients like canned cherry pie filling because I have sort of been conditioned to use “whole foods,” and store-bought canned cherry pie filling often contains a couple of ingredients that don’t necessarily fit into that category.

But canned cherry pie filling is, frankly, absolutely delicious. And I now believe in more of an “everything in moderation” mindset. Plus, it’s such an easy shortcut for when you need a fast and easy dessert. So, I say, embrace the canned pie filling! (If you’d still rather go homemade, I suggest this homemade cherry pie filling recipe which uses frozen cherries. Brilliant!)

This cherry crumble could just as easily be called a cherry crisp, but because there aren’t a ton of oats in the topping and there is more filling than the crisps I’m used to, I decided to call it a crumble.

Cherry Crumble Ingredients

The list of ingredients for this cherry crumble is really simple! Here’s what we’ve got:

For the cherry filling:

• Cherry pie filling – The canned stuff you find in the baking section at your local grocery store. This recipe calls for two cans – lots of cherries! Yum!
• Sugar – Plain old white granulated sugar.
• Cornstarch – This helps thicken the filling so it stays together a bit better.
• Lemon juice & zest – Bright lemon flavor helps to balance the sweetness of the pie filling.
• Vanilla – Pure vanilla extract adds an extra note of flavor. You can leave this ingredient out if you like.

For the crumble topping:

• Flour – All-purpose flour is used here, though whole wheat flour would work.
• Rolled oats – I use thick rolled oats, not quick cooking, though I’d imagine quick oats would be fine too.
• Brown sugar – I prefer light brown sugar in this cherry crumble.
• Cinnamon – This perks up the flavors in the crumble and pairs so well with the cherries.
• Salt – Helps enhance the flavors and counteract the sweetness.
• Butter – Make sure it’s cold!

Adaptations/Variations

• Vegan option: All you need to make this vegan is to swap out the butter for vegan butter or coconut oil.
• Gluten-free option: Replace the flour in the topping with oat flour or a one-for-one gluten-free flour substitute.

How to Make Cherry Crumble

First, add the cherry filling ingredients to a bowl and combine. If you have a few little lumps of cornstarch, it’s okay – they’ll dissolve when you cook your cherry crumble.

Then, pour the cherry filling into a casserole dish.

Mix together the crumble topping by tossing together all of the ingredients except the butter. Then, cut the butter into small cubes and distribute it into the dry ingredients with a pastry blender or your fingers.

Spread it evenly over the top of the cherry filling.

Now, it’s time to bake!

It takes a bit to bake, but it’s worth it. Cook for nearly an hour, until the cherry filling is deliciously bubbly and the top is browned.

Tips for Success

• Start with cold butter, straight from the fridge. Room-temp butter won’t develop into crumbs for the crumbly topping, resulting in a soggier topping.
• Serve with vanilla ice cream or whipping cream. The cool, creamy counterpoint goes perfectly with the sweet cherry crisp.

More Cherry Recipes

• Cherry Hazelnut Orzo Salad
• Chocolate Cherry Scones
• Pitting a Cherry without a Pitter
• Cherry Mojitos
• Cherry Ice Cream

More Easy Dessert Recipes

• Raspberry Lemon Icebox Cake
• Chocolate Wacky Cake
• Easy Raspberry Tart
• Mango Sorbet
• Cranberry Apple Crisp

Print

Easy Cherry Crumble Recipe (with Canned Cherries)

Sweet, juicy cherry pie filling covered with a golden buttery brown lid. The ultimate easy fruit dessert! Best served with a generous scoop of vanilla ice cream.

Course Dessert

Cuisine American

Keyword canned cherry pie filing recipe, cherry crisp, cherry crumble, cherry crumble recipe, recipe for cherry crisp, recipes with canned cherry pie filling

Prep Time 20 minutes minutes

Cook Time 50 minutes minutes

Total Time 1 hour hour 10 minutes minutes

Servings 8

Author Kare

Equipment

• 1 9-inch casserole dish

Ingredients

For the cherry filling:

• 2 cans cherry pie filling 21 ounce cans [for a total of 42 ounces filling]
• 1 cup granulated sugar
• 3 tablespoons cornstarch
• 1 teaspoon lemon zest
• 2 tablespoons lemon juice
• 1 teaspoon pure vanilla extract

For the crumble topping:

• 1 cup all-purpose flour
• 1/2 cup rolled oats
• 1/2 cup light brown sugar packed
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon fine-grain salt or table salt
• 1/2 cup unsalted butter cold; cut into cubes

Instructions

• Preheat oven to 375°F and have an 8-inch or 9-inch square or round baking pan ready.
• In a large mixing bowl, combine the cherry pie filling, granulated sugar, cornstarch, lemon juice, and vanilla extract. Mix until well combined. If there are a few cornstarch lumps, that's okay! They'll dissolve when baking.
• Transfer the pie filling mixture to your 8- or 9-inch baking dish, pie dish, or small casserole dish. Spread it out evenly.
• In another mixing bowl, prepare the crumble topping. Combine the flour, rolled oats, brown sugar, cinnamon, and salt. Add the cold cubed butter and use your fingers or a pastry cutter to incorporate the butter into the dry ingredients until the mixture is well incorporated and the consistency of coarse crumbs (the butter can be pea-sized all the way to large blueberry-sized).
• Sprinkle the crumble topping evenly over the cherry pie filling.
• Bake until the filling is bubbling and the topping is golden brown, 50-60 minutes.
• Remove the cherry crumble from the oven and let it cool for a few minutes before serving. Serve warm or cold with a scoop of vanilla ice cream or a dollop of whipped cream.

Notes

Storage:

Cool cherry crumble and cover with plastic wrap or foil. Refrigerate for up to 4 days. 

Vegan/dairy-free option:

Substitute a vegan butter or coconut oil for the butter in the topping.

Gluten-free option:

Substitute oat flour or a one-for-one GF flour substitute for the all-purpose flour in the topping. 

The post Easy Cherry Crumble Recipe (with Canned Cherries) appeared first on Kitchen Treaty.

Last week, we received our first CSA box of the season. And it was a doozy! I plopped my little one on the kitchen counter and we pulled produce out of the box. Like a clown car, the fruits and veggies just kept coming. Oh, and allow me to brag for a moment: my toddler knew the names of most of them! “That’s asparagus!” So cute.

Now if she’d just eat some.

I’ve been wanting to come up with a new orzo salad (oh how I love this one), and as I pulled the cherries out of the box, I thought that fresh cherries might just be the inspiration ingredient I was waiting for.

So I cooked up some orzo, pitted my cherries, chopped some toasted hazelnuts, fresh mint, and scallions, and mixed it all together with a fresh honey-hazelnut vinaigrette. Cherry Hazelnut Orzo Salad was born – and that old favorite has been cast aside.

Okay, not really. My heart has doubled in size – I now love both orzo salads at the same time.

I love the toasty crunch of the hazelnuts, and the light hazelnutty flavor that just a touch of hazelnut oil imparts. The cherries add a nice, juicy sweet bite, and the scallions and mint add a fresh zestiness. “Fresh Zestiness” – that should be a band name.

This is one of those salads that tastes even better after it’s hung out for a while, so if you’re planning to bring it to a picnic or barbecue, that’s a total bonus. Just make it the day before and you won’t have to scramble the day-of. And your orzo salad will be even more delicious.

In our house, this salad will be an excellent addition to our “substantial sides” repertoire. It makes a terrific main dish for the vegetarian (moi), while it can act as a side for the carnivores.

Print

Cherry Hazelnut Orzo Salad

Tender al dente orzo pasta, sweet summer cherries, and crunchy hazelnuts make for a scrumptious seasonal salad. Perfect picnic or potluck dish, and easy to make ahead of time.

Prep Time 20 minutes minutes

Cook Time 10 minutes minutes

Total Time 30 minutes minutes

Servings 6 servings

Author Kare

Ingredients

Salad:

• 1 cup uncooked orzo pasta
• 2 teaspoons kosher salt + 2 teaspoons olive oil for cooking the orzo
• 1/2 pound bing cherries pitted and cut in half or quarters
• 1/2 cup toasted hazelnuts lightly chopped
• 2 medium scallions green onions, minced (about 3 tablespoons minced)
• About 12 fresh mint leaves chopped (about 1/4 cup chopped)
• Kosher salt & freshly ground black pepper to taste

Vinaigrette:

• 1/4 cup olive oil
• 1 tablespoon hazelnut oil
• 2 tablespoons white wine vinegar
• 1 teaspoon honey
• 1/4 teaspoon kosher salt
• 1/8 teaspoon pepper

Instructions

• Add 2 teaspoons kosher salt to a large pot of water and bring to a boil over high heat. Add orzo and boil until al dente according to your package directions (about 9 minutes for mine). Drain and toss with 2 teaspoons olive oil to help prevent sticking. Set aside to cool.
• Once cool, pour orzo into a large bowl. Add cherries, hazelnuts, scallions, and mint. Toss gently to combine.
• Add all vinaigrette ingredients to a small bowl and whisk together until smooth. Pour over salad. Stir until salad is coated with the dressing. Taste and add additional salt and pepper, if desired.
• Refrigerate sealed until ready to serve. Keeps refrigerated up to three days; if you prefer very crunchy hazelnuts, you may want to wait and add them right before serving.

The post Cherry Hazelnut Orzo Salad appeared first on Kitchen Treaty.

I don’t really feel like I have it together, though. I mean, for one, there are still a gazillion things to do. Christmas came fast this year. And all that punctual Christmas gift buying really means is that I end up buying more stuff.

The post Hazelnut-Pistachio Granola with Dried Cherries and Candied Ginger appeared first on Kitchen Treaty.

The Story Behind the Recipe

I’ve been so pleasantly blown away by the popularity of my Strawberry-Lemon Sangria – both online and at home – that I thought I’d try another fruity-citrusy white sangria combo in the form of this watermelon sangria.

Like its strawberry-lemon cousin, this too boasts a nice, not-too-sweet flavor that makes it deliciously drinkable – possibly even dangerously so. You’ve been warned!

I like this combo as much – possibly even more – than the first. Fresh bing cherries give this light, uber-drinkable sangria a lovely pink hue. And you can really taste that sweet cherry goodness. Loads of lime slices enhance the cherry flavor … and then there’s the super-spiked rounds of watermelon. Yeah, this is pretty much July in a glass.

Readers say…

“This was fantastic! I made it with extra dry Korbel champagne and it was the best sangria I have had.”

– Kelley

Watermelon Sangria Ingredients

• White wine – I like a dryish wine for my sangria. Sauvignon Blanc is great in this watermelons sangria.
• Rum – Go with a white/light rum.
• Watermelon – Lots of it! Cut it into 3/4-inch chunks, or make balls with a melon baller.
• Lemon & Limes – The bright citrus gives this sangria a crisp, sunshiny taste.
• Cherries – I love cherries in sangria, and they’re perfect here!
• Lemon-lime soda – Grab your fave. 7-up, Sprite, etc.

How to Make Watermelon Sangria

Making watermelon sangria is a piece of cake! Just add the fruit to a large pitcher, and pour in the wine and rum. Let it marinate/mingle in the fridge for a few hours, then pour in the lemon lime soda when it’s time to serve it.

This recipe is super easy to scale – half it if you like, or double or even triple it (just make sure you have a big pitcher!)

More Sangria Recipes

• Strawberry Sangria
• Strawberry Kiwi Sangria
• The BEST Red Sangria Recipe!
• Summer Sangria
• Cranberry Apple Sangria
• Apple Cider Sangria
• Pear Sangria
• Fall Sangria
• Mason Jar Sangria
• Margarita Sangria

Print

Watermelon Sangria

Watermelon, cherries, limes, white wine, and rum join together to make a refreshing, uber-drinkable summer sangria.

Keyword watermelon sangria

Prep Time 10 minutes minutes

Total Time 4 hours hours 10 minutes minutes

Servings 6 servings

Author Kare

Ingredients

• 3 cups watermelon balls or approx. 3/4-inch chunks
• 2 cups bing cherries halved and pitted
• 3 limes thinly sliced
• 1 lemon thinly sliced
• 1 750 ml bottle white wine a dry-ish white wine is best – I like Sauvignon Blanc
• 1/2 cup white rum
• 4 cups lemon-lime soda

Instructions

• Add watermelon to a large pitcher, then the cherries, then the limes, then the lemons.
• Pour the wine and rum over the top.
• Cover and place in the refrigerator for 4 – 5 hours.
• Remove from refrigerator and add the lemon lime soda. Add a few pieces of the fruit to your glass along with ice (if desired), and pour sangria over to serve.
• Keeps for about 24 hours in the refrigerator; just be sure to add the lemon-lime soda right before serving.

The post Watermelon Sangria appeared first on Kitchen Treaty.