Make the most out of the season’s ripe fruit with our easy and delicious Cherry-Almond Crumble.
In previous posts, I have mentioned that I am blessed with a neighbor who not only has an idyllic edible garden but is also extremely generous with his harvest. From fresh Brussels sprouts and root vegetables in winter to sweet summer fruit such as berries, apricots, and peaches, he’s always keen to share his bounty with me. And in return, I’m much obliged to return the favor with my culinary skills.
Though I have a small garden myself, my harvest isn’t always what I would hope. Take my cherry tree, for example. Every spring, before it even gets a chance to blossom, it becomes an all-you-can-eat buffet for birds. I am a huge animal lover, so I can’t find it in my heart to cover it with a net. What if the birdies get stuck? And they deserve to eat, too! My neighbor, however, will not let those little rascals near his fruit, so his cherry trees are always veiled in a thin net. Of course, this means that his harvest is huge, while mine is nonexistent.
This past July, when he showed up at my doorstep with a basket of cherries, I knew just the thing to make: an irresistibly fruity crumble! With hints of almond thanks to a little amaretto and a dash of almond extract, this is definitely a treat that does justice to sweet summer cherries. We love it warm with a scoop of vanilla ice cream and a good dollop of cream whipped with a dash of cinnamon. My neighbor and his children were delighted to see their fruit put to such good use. And I’m confident you and yours will also appreciate this easy and delicious recipe.
Tips and tweaks
Come the summer, crumbles are one of my go-to desserts and a favorite way to make the most of seasonal fruit. That’s why I always have the crumb topping mix ready to go, safely tucked away in my freezer. To do the same, simply make the topping and freeze it in a Ziploc bag until needed. No need to defrost it, either. Just sprinkle it over your fruit of choice and bake. To make life easier (and because I know you will love this recipe), go ahead and make a double batch.
We’ve made this crumble in a dish, but you can also make it in ramekins and offer it in individual servings. In that case, you will need about two tablespoons of the topping per serving, and the baking time will be 30 minutes. However you choose to serve it, allow the crumble to cool for five to 10 minutes so that the fruit filling has time to set a bit.
Finally, feel free to play around with the flavors in this crumble. Instead of amaretto, you can also try kirsch or even Cointreau (which has citrusy notes that go very well with cherries). Rather than using slivered almonds over the crumb layer, give pistachios a go. They also add a dash of color!
How do I store leftovers?
Once cooled, leftovers can be either tightly covered with plastic wrap or transferred to an airtight container. They will keep well in the fridge for up to 4 days. For longer storage, transfer the crumble to a freezer-safe container and freeze it for up to 3 months.
Serving suggestions
There’s no better pairing for a crumble than a scoop of Vanilla Ice Cream, though our Brown Sugar Ice Cream or some cold custard would be equally delightful.
If you’re looking for more easy crumble recipes, try our fragrant Apple Crumble. It’s the perfect way to celebrate autumn!
Cherry-Almond Crumble
Ingredients
For The Cherry Base:
- 4 cups fresh cherries pitted and rinsed
- 3/4 cup sugar
- 3 tablespoons quick-cooking tapioca
- 2 tablespoons amaretto
For The Crumb Topping:
- 1 1/2 cups flour
- 3/4 cup brown sugar
- 3/4 cup white sugar
- 1/2 teaspoon salt
- 1 cup old-fashioned oats
- 1 cup butter cold
- 1/2 teaspoon almond extract
- 2 tablespoons slivered almonds
- Vanilla ice cream for serving, optional
- Whipped cream seasoned with a pinch of cinnamon for serving, optional
Instructions
To Make The Cherry Base:
- Sprinkle the cherries with the sugar, tapioca, and amaretto. Let them stand for about 15 minutes, stirring every now and then.
- Preheat the oven to 350℉ and transfer the cherries to a greased 9×13-inch casserole dish.
To Make The Crumb Topping:
- Add the flour, sugars, salt, and oats to the food processor. Pulse briefly just to combine.
- Add the butter and almond extract. Pulse until the mixture resembles coarse, wet sand.
To Assemble And Bake The Crumble:
- Spread the crumb topping over the cherries and sprinkle with the slivered almonds. Bake the crumble for 45 minutes to 1 hour.
- Let the crumble cool for approximately 10 minutes. Serve with a scoop of ice cream, whipped cream seasoned with a pinch of cinnamon, or both.
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