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apple cherry crumble in a baking dish with a spoon in it, and a few fresh cherries around it.
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Apple Cherry Crumble

Easy apple cherry crumble with a crisp, buttery topping. Use fresh or frozen fruit - a no-fuss dessert you can make all year round.
Course Dessert
Cuisine British
Diet Vegetarian
Prep Time 25 minutes
Cook Time 30 minutes
Servings 6 servings
Calories 382kcal
Author Adina

Equipment

  • Electric mixer with kneading attachments Notes 1,2
  • Baking dish about 10x8 inches (25x20 cm)
  • Large bowl

Ingredients

For the fruit:

  • 2 cups cherries about 10.5 oz Notes 3, 4
  • 2 medium apples about 10.5 oz
  • 2 tablespoons granulated sugar Note 5
  • juice of ½ lemon
  • 3-4 tablespoons apple juice or water

For the crumble:

  • 1 ¼ cups all-purpose flour
  • ½ cup butter soft
  • ½ cup granulated sugar
  • 1 teaspoon cinnamon
US - EU

Instructions

  • Preheat the oven to 375°F/180°C.
  • Prepare the fruit: Pit the cherries. Peel the apples and cut them into quarters. Then slice each quarter into 2 to 3 thinner slices and cut those in half.
    2 cups cherries + 2 medium apples
  • Make crumble filling: Mix the cherries and apples with sugar, lemon juice, and a few tablespoons of water or apple juice. Let it sit while you prepare the rest.
    2 tablespoons granulated sugar + juice of ½ lemon + 3-4 tablespoons apple juice
  • Make the crumble: Combine flour, butter, sugar, and cinnamon. Mix using the kneading attachments of your mixer until you get a crumbly dough.
    1 ¼ cups all-purpose flour + ½ cup butter soft + ½ cup granulated sugar + 1 teaspoon cinnamon
  • Assemble the dish: Place the fruit mixture in a baking dish. Sprinkle the crumble on top.
  • Bake the apple and cherry crumble for 25-30 minutes or until golden brown.

Notes

  1. To make the crumble by hand, use your fingers to rub the soft butter into the flour, sugar, and cinnamon until the mixture looks like coarse crumbs. Don’t overwork it - small lumps are fine.
  2. To make the crumble in a food processor, combine the flour, sugar, cinnamon, and cold butter cut into cubes. Pulse a few times until the mixture resembles coarse crumbs. Be careful not to over-process - it should still have some small lumps for a nice texture.
  3. Cherries: You can make the crumble with sour cherries, too. In that case, add more sugar - about 4 tablespoons - to balance the tartness.
  4. Frozen cherries work well as well; no need to thaw them first. Just bake the crumble a little longer, about 10–15 minutes extra, to make sure the fruit is fully cooked. Keep an eye on the crumbles, they should not get too brown. If necessary, cover the dish loosely with a piece of foil.
  5. Sweeteners: You can also mix the fruit with other sweeteners of choice, like honey, maple syrup, xylitol, or erythritol.

Nutrition

Serving: 1/6 of the dish | Calories: 382kcal | Carbohydrates: 59g | Protein: 4g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 125mg | Potassium: 223mg | Fiber: 4g | Sugar: 34g | Vitamin A: 545IU | Vitamin C: 11mg | Calcium: 25mg | Iron: 2mg