Cherry Crumble
Cherry Crumble is a cherry lover's dream! It's filled with tart, sour cherries...then covered with a buttery, crisp topping.
- Prep time
- 15 min
- Cook time
- 45 min
- Yield
- 8 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 24 oz jar tart pitted cherries in syrup
- 2 Tbsp. cornstarch
- 2 Tbsp. water
- 1/4 tsp. ground cinnamon
- 1 tsp. vanilla
- 1 stick butter (chilled and cubed)
- 1/2 cup granulated sugar
- 1 cup all purpose flour
- 1/2 tsp. cornstarch
- 1 tsp. baking powder
- 1/4 tsp. salt
- dusting of ground cinnamon
Instructions
- 1
Pour the jar of cherries including syrup into a saucepan. Heat on medium until bubbly.
- 2
Mix the cornstarch with water in a small bowl until creamy. Pour into cherries and stir over heat.
- 3
Add cinnamon and vanilla. Stir frequently for 5 minutes until thickened, then turn off heat.
- 4
Pour the cherry filling into a 9" pie plate.
- 5
Preheat oven to 350 degrees.
- 6
Cut a stick of chilled butter into cubes.
- 7
In a separate mixing bowl, stir the sugar, flour, cornstarch, baking powder and salt together.
- 8
Fold the butter into the dry ingredients and mix with a mixer or food processor until crumbly.
- 9
Using your hands, mix together to form the crumble. Sprinkle it over the cherries in the pie plate. Make sure to use it all.
- 10
Sprinkle the topping with a dusting of cinnamon.
- 11
Bake at 350 degrees for 45 minutes until crust is golden brown and cherries are bubbling.