This easy cherry crumble recipe combines a juicy fruit filling with a crisp oat topping. It is simple enough for a weeknight dessert, uses supermarket ingredients and can be prepared ahead for six modest servings.

Ingredients

Cherry filling

  • 500g pitted frozen cherries
  • 2 tablespoons sugar-free maple-style syrup or maple syrup
  • 1 tablespoon cornflour
  • 1 teaspoon vanilla extract
  • Optional sweetener, added gradually to taste

Oat crumble

  • 1 cup rolled oats
  • 1/2 cup almond meal or plain flour
  • 1 teaspoon ground cinnamon
  • Pinch of salt
  • 2 tablespoons melted butter or neutral coconut oil
  • 1–2 tablespoons maple-style syrup or preferred granulated sweetener

How to make cherry crumble

  1. Heat the oven to 180°C conventional, or 170°C fan bake.
  2. Mix the cherries, syrup, cornflour and vanilla in a medium baking dish. Taste the fruit before adding extra sweetener.
  3. Stir the oats, almond meal, cinnamon and salt together. Add the melted butter and sweetener, then mix until small clumps form.
  4. Scatter the topping evenly over the cherries without pressing it down.
  5. Bake for 25–30 minutes, until the edges bubble and the topping is golden. Rest for 10 minutes before serving.

Why the recipe works

Cornflour thickens the cherry juice as it heats, while the oat topping stays textured because it is added loosely. The resting time matters: it allows the filling to settle so each portion holds together more cleanly.

Useful substitutions

  • No almond meal: use plain flour or finely ground oats.
  • Less sweetness: rely on the cherries and omit the extra sweetener.
  • More crunch: add two tablespoons of chopped almonds or pumpkin seeds.
  • Serving idea: pair a warm portion with plain Greek yoghurt or a small scoop of your preferred ice cream.

Storage and reheating

Cool leftovers promptly, cover and refrigerate for up to three days. Reheat a portion until steaming hot, or enjoy it cold. The unbaked filling and topping can be prepared separately a day ahead; combine them just before baking.

Common questions

Can I use canned cherries?

Yes. Drain them well and reduce the added sweetener because canned fruit may already be sweetened.

Can I use other fruit?

Yes. Berries, diced apple or stone fruit work, although juicier fruit may need a little more cornflour.

Why is my crumble topping soft?

Do not press the topping into the fruit. Spread it loosely and bake until the centre is golden rather than only the edges.

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