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Cherry Almond Crumble

Plump sweet cherries are complimented by a crunchy oatmeal, almond, and cinnamon crumble. 

This Cherry Almond Crumble is the perfect combination of sweet cherries and crunchy topping. An easy summer dessert.

I have a tendency to be a tad overzealous when it comes to in-season produce. The first time I see sweet cherries appear at the grocery store, I go temporarily insane and decide I need eight bags.

Now, the Mr. and I can easily polish off a single bag of cherries by eating them like popcorn during a movie. But we have a little trouble when it comes to the remaining “I obviously wasn’t thinking clearly” bags.

Really, this crumble was a necessity. I can’t bear to let such sweet gems go to waste, so I had to find a use for them, and fast. You already know about my undying affection for cobblers, crisps, crumbles and anything that’s served with a giant scoop of ice cream on top, so I knew that was the way to go. A quick google search turned up about 11 million hits for Cherry Crisp. I know, I know, there were hardly any to choose from, but somehow Iowa Girl Eats‘ Cherry Almond Crisp managed to catch my eye.

Juicy cherries covered in a crunchy almond butter crumble. All it needs is a scoop of ice cream!

Sometimes, these things surprise you. I mean, I expected this to be good. (It’s fruit covered in sugar and butter, after all). But when I make something mainly just so I can use up an ingredient before it goes bad, I don’t necessarily expect it to be knock-your-trousers-off good. (Note: this did not actually knock anyone’s trousers off. That would have been awkward).

This dessert received rave reviews from our out of town guests and the Mr. (who claimed he doesn’t usually like cherry desserts) couldn’t stop raving about it.

Lucky for all of us, this recipe is super easy to make. The hardest part is pitting the cherries (a cherry pitter is the one single-use gadget I actually feel is worth the space it takes up). From there, it’s smooth sailing. I tossed the cherries with a bit of sugar, flour, and vanilla, then quickly cut some butter into flour and sugar for the crunchy, nutty, cinnamony crumble.

Sweet cherries and crunchy almonds play off each other beautifully in this easy Cherry Almond Crumble.

I made a few changes to the original recipe, including one and a halfing (is that even a word?) the crumble. I always find myself longing for more crunchy topping, and this time I finally realized I’m the one making it so I can make as much crumble as I want! This is why being an adult is awesome.

I also omitted the almond extract because, well, I hate it, but feel free to add some if you’d like.The sliced almonds were an absolutely lovely addition though. They made the whole thing extra crunchy and paired wonderfully with the cherries. And of course, the whole sweet, fruity, buttery thing was made perfect with a big scoop of ice cream on top.

This easy Cherry Almond Crumble is just begging for a scoop of ice cream!

I hope you’ll give this Cherry Almond Crumble a try before the cherries disappear from the shelves again (sob). After all, a little temporary insanity is worth it for a dessert like this.

Cherry Almond Crumble

Prep Time 20 minsPrep Time
Cook Time 30 minsCook Time
Total Time 50 mins Total Time
Yields 6


  • 2 pounds sweet cherries, pitted
  • 1 Tablespoon sugar
  • 2 teaspoons flour
  • 1 teaspoon vanilla

For the crumble

  • 3/4 cup old fashioned rolled oats
  • 3/4 cup brown sugar
  • 1/3 cup flour
  • 6 Tablespoons cold butter, cut into cubes
  • 1/3 cup sliced almonds
  • 1/2 teaspoon cinnamon


  1. Preheat the oven to 375 degrees. Grease a 9 inch deep dish pie dish. Place the cherries in the pie dish with the sugar, flour, and vanilla and toss to combine.
  2. In a medium sized bowl, combine the oats, brown sugar, and flour. Use a pastry cutter or your fingers to work the butter into the dry ingredients until the mixture is crumbly and the butter is well distributed. Stir in the almonds and cinnamon.
  3. Pour the crumble over the cherry mixture then bake in the preheated oven for 25-30 minutes or until the crumble is golden brown. Serve with ice cream or whipped cream.


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Recipe adapted from Iowa Girl Eats

Looking for more fruity summer desserts? Try these out!

Blackberry Peach Cobbler

Peach Crumb Pie

Cherry, Nectarine, and Strawberry Crisp,

Strawberry Chocolate Chip Cobbler

{ 11 comments… add one }

Leave a Comment

  • Jessica_AKitchenAddiction August 6, 2014, 9:13 AM

    I’m the same way with in season produce! My husband just kind of looks at my funny when he sees the piles of fruit on the counter! Love this crumble!

  • Nichole C August 6, 2014, 10:38 AM

    This seriously looks so comforting, and heavenly!

  • Janelle Dangerfield Shank August 6, 2014, 10:43 AM

    This looks like a great dessert or even breakfast! 🙂

  • Laura Dembowski August 6, 2014, 12:29 PM

    Wait . . . we’re not supposed to buy eight bags of cherries??? When I’m in the store it’s like I have to buy all the fruit and vegetables, but I do a pretty good job of eating it, baking with it or freezing it. Now I’ll have to get extra cherries to make a crumble.

  • littleredkitchen August 6, 2014, 12:41 PM

    I’ve gone cherry crazy this summer because they have been out of this world! I grocery shopping this weekend and Braden was like I think we’ve had our filling of cherries, to which my response was not yet. Guess who already ate half the bag?

  • Nancy August 7, 2014, 6:42 PM

    Lol, I’m notorious for over-buying fresh produce. It’s a real disease. I’ll buy five pounds of cherries or blueberries and they’ll start getting fuzzy before I bake with them or throw them in the freezer. This crumble is amazing! I could eat that crumb topping by itself – just shove it into a feed bag and tie it to my face.

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