Cherry Crumble Using Frozen Cherries

Our daughter Annie’s favorite dessert is apple crumble. Every year on her birthday, that’s what she would ask for not. Not cake. Apple crumble. Recently, when frozen cherries went on sale at the grocery store, Bill came home with a bunch. So, I decided to try making the same crumble but a cherry one. I was so pleased with the results.

Cherry Crumble Using Frozen Cherries

The recipe uses fresh or frozen black cherries, which are sweetened with honey instead of sugar. We made the topping using almond flour and rolled oats so we can serve it to our gluten-free friends who can’t stomach — literally — traditional flour.

We think Annie is going to love the combination of sweet and tart cherries and the nutty, crunchy topping. The recipe is simple and easy to follow, so you can have this delicious dessert ready in no time. Another option while we have cherries on hand is this recipe for cherry frangipane tart.

And, of course, we’ll need to have some vanilla ice cream on hand to serve with it. Crumbles and crisps are always best with ice cream.

Crumble versus crisp versus cobbler

I just wanted to take a second and address the difference between baked fruit desserts that are called crumble, crisp or cobbler. Here’s the lowdown:

• Crumble: has a streusel topping made with flour and is baked in casserole dish like the recipe here is
• Crisp: contains oats in the streusel topping versus flour
• Cobbler: typically has a biscuit topping

Given the definitions above, I would say that this dessert is actually a cross between a crumble and a crisp. But I’m sticking with calling it a crumble, simply because I think most people understand what that means with a baked fruit dessert.

Ingredients

The ingredients are divided into two groups: what you need to make the cherry crumble filling and then what you need to make the topping.

Cherry Crumble

• 4 1/2 cups frozen black cherries thawed and chopped
• 1/4 cup honey preferably local
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground allspice
• 1/4 teaspoon ground cloves
• 1 tablespoon fresh thyme leaves

Topping

• 1 cup old-fashioned rolled oats
• 1/2 cup almond flour
• 1/2 cup pecans chopped
• 1/3 cup honey preferably local
• 3 tablespoon unsalted butter melted
• 1/8 teaspoon table salt
• 2 tablespoon melted coconut oil or olive oil

Instructions 

1. Place the top oven rack in the center position and preheat the oven to 350 F.
2. Combine thawed and drained chopped cherries, honey, cinnamon, allspice, cloves and thyme leaves in a bowl. Mix to combine and set aside.
3. Combine the topping ingredients in a separate bowl and stir until oats are thoroughly coated and all ingredients are well combined. Set aside.
4. Lightly grease the mini cast iron baking dishes with coconut oil.
5. Divide the cherry mixture equally among the cast iron baking dishes and spread into an even layer. Divide the topping and spread into a thin layer on top.
6. Place into preheated oven and bake for 30 minutes or until the top is nicely browned and the cherry mixture is bubbly.
7. Remove from the oven and set aside to cool for 5-10 minutes before serving plain or topped with some ice cream. Enjoy!

Notes

This recipe calls for making individual servings of this cherry crumble using mini cast iron baking dishes. However, you can always combine all of the ingredients in one big baking dish and then dole out the servings. If using a larger dish, cover loosely with aluminum foil after 30 minutes and bake for another 10-15 minutes.

Frozen cherries are much easier to use than fresh ones for this recipe. Place frozen cherries in a small strainer set over a large bowl to collect the liquid while thawing. Reserve the liquid to use in smoothies, cocktails or non-alcoholic beverages. For example, you can combine some of the cherry juice with club soda and some crushed mint for a refreshing spritzer.

If you’re looking to make this recipe more low-carb, there are a few substitutions you can make to reduce the amount of carbohydrates.

1. Instead of using honey to sweeten the cherry filling, you can use a low-carb sweetener such as monk fruit sweetener.
2. Instead of using rolled oats in the topping, use a low-carb alternative such as almond meal, or crushed nuts like macadamia, hazelnuts or pecans.
3. Reduce the quantity of honey in the topping or again, use a sugar-free alternative.

Cherry Crumble

The recipe uses fresh or frozen black cherries, which are sweetened with honey instead of sugar. We made the topping using almond flour and rolled oats so we can serve it to our gluten-free friends who can't stomach — literally — traditional flour.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 30 minutes mins

Course Dessert

Cuisine American

Servings 6

Calories 516 kcal

Equipment

• Mini cast iron baking dishes

Ingredients

  

1x2x3x

Cherry Crumble

• 4 1/2 cups frozen black cherries thawed and chopped
• 1/4 cup honey preferably local
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground allspice
• 1/4 teaspoon ground cloves
• 1 tablespoon fresh thyme leaves

Topping

• 1 cup old-fashioned rolled oats
• 1/2 cup almond flour
• 1/2 cup pecans chopped
• 1/3 cup honey preferably local
• 3 tablespoon unsalted butter melted
• 1/8 teaspoon table salt
• 2 tablespoon melted coconut oil or olive oil

Instructions

 

• Place top oven rack in the center position and pre-heat oven to 350 F.
• Combine thawed and drained chopped cherries, honey, cinnamon, allspice, cloves and thyme leaves in a bowl. Mix to combine and set aside.
• Combine the topping ingredients in a separate bowl and stir until oats are thoroughly coated and all ingredients are well combined. Set aside. 
• Lightly grease the mini cast iron baking dishes with coconut oil.
• Divide the cherry mixture equally among the cast iron baking dishes and spread into an even layer. Divide the topping and spread into a thin layer on top.
• Place into preheated oven and bake for 30 minutes or until the top is nicely browned and the cherry mixture is bubbly.
• Remove from oven and set aside to cool for 5-10 minutes before serving plain or topped with some ice cream. Enjoy!

Notes

This recipe calls for making individual servings of this cherry crumble using mini cast iron baking dishes. However, you can always combine all of the ingredients in one big baking dish and then dole out the servings. If using a larger dish, cover loosely with aluminum foil after 30 minutes and bake for another 10-15 minutes.

Frozen cherries are much easier to use than fresh ones for this recipe. Place frozen cherries in a small strainer set over a large bowl to collect the liquid while thawing. Reserve the liquid to use in smoothies, cocktails or non-alcoholic beverages. For example, you can combine some of the cherry juice with club soda and some crushed mint for a refreshing spritzer.

If you’re looking to make this recipe more low-carb, there are a few substitutions you can make to reduce the amount of carbohydrates.

1. Instead of using honey to sweeten the cherry filling, you can use a low-carb sweetener such as monk fruit sweetener.
2. Instead of using rolled oats in the topping, use a low-carb alternative such as almond meal, or crushed nuts like macadamia, hazelnuts or pecans.
3. Reduce the quantity of honey in the topping or again, use a sugar-free alternative.

Nutrition

Calories: 516kcalCarbohydrates: 74gProtein: 9gFat: 24gSaturated Fat: 9gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gTrans Fat: 0.2gCholesterol: 15mgSodium: 53mgPotassium: 436mgFiber: 8gSugar: 41gVitamin A: 303IUVitamin C: 9mgCalcium: 71mgIron: 3mg

Disclaimer

Please note that nutrient values, if included with the recipe, are estimates only. Variations can occur due to product availability/substitution and manner of food preparation. Nutrition may vary based on methods of origin, preparation, freshness of ingredients, and other factors.

Tried this recipe?Let us know how it was!