Fresh Cherry Lemon Crumble (Print-Friendly Version)
Juicy cherries and crumbly topping create a warm, comforting dessert with hints of lemon and cinnamon.
# What You’ll Need to Make This:
→ Cherry Filling
01 -
4 cups fresh cherries, pitted and halved
02 -
120 grams granulated sugar
03 -
2 tablespoons cornstarch
04 -
1 tablespoon freshly squeezed lemon juice
05 -
1 teaspoon vanilla extract
→ Crumb Topping
06 -
95 grams all-purpose flour
07 -
67 grams brown sugar
08 -
1/4 teaspoon fine salt
09 -
1/2 teaspoon ground cinnamon (optional)
10 -
85 grams cold unsalted butter, cubed
# How to Prepare:
01 -
Set oven temperature to 190°C. Prepare an 20 cm baking dish by greasing lightly with butter.
02 -
In a mixing bowl, combine pitted and halved cherries with granulated sugar, cornstarch, lemon juice, and vanilla extract. Stir until cherries are evenly coated.
03 -
Spread the prepared cherry filling evenly into the bottom of the buttered baking dish.
04 -
In a separate bowl, whisk together flour, brown sugar, salt, and cinnamon. Add cubed cold butter and cut it into the dry ingredients using a pastry cutter or fork until mixture resembles coarse crumbs.
05 -
Scatter crumb mixture evenly over the cherry filling. Transfer dish to the oven and bake for 35–40 minutes, until the topping is golden and the fruit is bubbling at the edges.
06 -
Remove dish from oven and allow to cool for 15 minutes to set before serving.
# Extra Tips:
01 -
Use well-chilled butter for a crisp, crumbly topping.
02 -
For additional depth of flavor, a few drops of almond extract or a splash of bourbon can be added to the filling.
03 -
Store any leftovers in an airtight container in the refrigerator for up to four days.