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.
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
Equipment
- 1 9-inch casserole dish
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.