For the filling:
  • 30 gr all-purpose flour
  • 50 gr granulated sugar
  • 500 gr fresh sweet cherries, pitted
  • 2 tablespoons fresh lemon juice from 1/2 lemon
  • 1/2 teaspoon vanilla extract
For the topping:
  • 130 gr all-purpose flour
  • 50 gr granulated sugar
  • 50 gr brown sugar
  • 1/4 teaspoon salt
  • 140 gr unsalted butter, diced
  • 50 gr oats
  • 50 gr sliced almonds


  • Preheat oven to 180˚C.
  • Pit Cherries.
For the cherry filling:
  • In a small bowl, stir together flour and sugar.
  • In a medium bowl, toss cherries with 2 tablespoons lemon juice and 1/2 tsp vanilla.
  • Sprinkle the top with your flour/sugar mixture and stir to evenly coat cherries.
  • Transfer cherries to a baking dish.
For the topping:
  • In the bowl of a food processor combine: flour, granulated sugar, brown sugar and salt. Pulse to combine. Add butter and pulse.
  • Transfer mixture to a medium bowl and use your hands to make large crumbs, rubbing the mixture between your fingers.
  • Add shaved almonds and toss to combine.
  • Spread the crumble topping evenly over the cherries.
  • Bake uncovered at 180˚C for 45 minutes, or until the topping is golden brown and cherry juices are bubbling at the edges.
  • Let crumble cool at least 15 minutes before serving; cherry juices will thicken as it cools.

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