Sour-Cherry Crumble
Updated June 23, 2023
- Total Time
- 1 hour
- Rating
- Comments
- Read comments
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Ingredients
- 4cups pitted sour cherries, with their juice
- 4tablespoons sugar
- ½cup all-purpose flour
- ¼cup whole-wheat flour
- ⅓cup light brown sugar
- ½teaspoon salt
- ½teaspoon ground cinnamon
- 6tablespoons cold unsalted butter, cut in pieces
- ¼cup chopped walnuts
- ¼cup rolled oats
Nutritional analysis per serving (4 servings)
474 calories; 23 grams fat; 11 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 4 grams polyunsaturated fat; 65 grams carbohydrates; 5 grams dietary fiber; 38 grams sugars; 6 grams protein; 302 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat oven to 375 degrees. Combine the cherries and the sugar and let stand for 10 minutes. Place in a sieve and let drain very well. Place in a 9-inch pie plate and set aside.
- Step 2
In a medium-size bowl, combine the all-purpose and whole-wheat flours, sugar, salt and cinnamon. Rub in the butter until the mixture resembles coarse meal. Add the walnuts and oats and toss lightly to combine. Cover the cherries with the topping and bake until the topping is crisp and the juices are bubbling, about 40 minutes. Place on a rack to cool slightly before servings.
Private Notes
Comments
Why are the cherries specified to be "with their juice" if they are then drained, and no further use is made of that juice?
This is not rhetorical; I would like to know (recipe author).
I've made this a number of times and I suggest the following. Ref other comments above - when removing the cherries from their juice, use a colander to drain them properly. Same result without the extra flour. I substitute almond flour for the whole wheat flour and use 8 teaspoons of butter (warm to room temperature) instead of 6. Your crumb topping will be out of this world
I thought it was weird that the filling did not call for a thickener but decided to try it as written. The filling was way too watery even though I did drain the juice. I would suggest adding some flour to the cherries.
I have made this several times as well as with other berries and apples. Love the roasted walnuts.
No need to drain juice if you add a couple 2-3 tbs cornstarch. I added this along w/flour and crumble came out perfect.
I love anything sour cherry! I almost always change recipes but pretty much try them as is the first time. This one’s pretty simple, though. I had a jar of cherry pie filling from King Arthur flour that I needed to use; I don’t usually buy prepared items like that, but I can’t always find sour cherries. So I used that filling and just followed the crumb recipe for the topping; we added coconut ice cream, and it was a very simple but yummy winter dessert!