Why You’ll Love This Recipe
This cherry crumble is everything a fruit dessert should be: sweet, tangy, crunchy, and buttery. The hazelnut streusel adds an unexpected twist that elevates the classic crumble into something special. It’s incredibly easy to make, requires no mixer, and can be served warm with a scoop of ice cream or enjoyed cold straight from the dish. Plus, it works with fresh or frozen cherries, making it a year-round favorite.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the cherry filling:
- Fresh or frozen cherries, pitted
- Granulated sugar
- Cornstarch
- Lemon juice
- Vanilla extract
- Salt
For the hazelnut streusel:
- All-purpose flour
- Rolled oats
- Brown sugar
- Chopped hazelnuts
- Ground cinnamon
- Salt
- Unsalted butter, cold and cubed
Directions
- Preheat your oven to 375°F (190°C). Lightly grease a 9-inch baking dish or similar-sized oven-safe dish.
- In a large bowl, combine cherries, sugar, cornstarch, lemon juice, vanilla extract, and a pinch of salt. Toss until evenly coated, then pour the mixture into the prepared baking dish.
- In another bowl, combine flour, oats, brown sugar, chopped hazelnuts, cinnamon, and salt.
- Add the cold, cubed butter and use your fingers or a pastry cutter to work it into the dry ingredients until the mixture resembles coarse crumbs.
- Sprinkle the hazelnut streusel evenly over the cherry filling.
- Bake for 35–40 minutes, or until the top is golden and the cherry filling is bubbling around the edges.
- Let cool slightly before serving.
Servings and timing
This recipe serves 6–8. Prep time is 20 minutes, and bake time is 35–40 minutes. Total time: approximately 1 hour.
Variations
- Cherry-Almond Crumble: Substitute hazelnuts with sliced almonds and add almond extract to the filling.
- Chocolate Cherry Crumble: Add chopped dark chocolate or chocolate chips to the streusel.
- Gluten-Free Option: Use a gluten-free flour blend and certified gluten-free oats.
- Mixed Berry Crumble: Mix in raspberries or blackberries with the cherries for added depth.
- Spiced Version: Add nutmeg or cardamom to the streusel for extra warmth.
Storage/Reheating
Store cooled crumble covered in the refrigerator for up to 4 days. Reheat individual servings in the microwave for 30–45 seconds or warm the entire dish in a 300°F oven for 10–15 minutes. This crumble also freezes well—store in an airtight container for up to 2 months and reheat from frozen or thaw overnight before serving.
FAQs
Can I use canned cherries?
Yes, but make sure to drain them well and reduce the added sugar slightly if they’re already sweetened.
Can I use cherry pie filling?
It’s not recommended for this recipe, as pie filling is already thickened and sweetened. Use fresh or frozen cherries for best results.
Should I toast the hazelnuts?
It’s optional, but toasting brings out their flavor. Let them cool before chopping and adding to the streusel.
Can I make this ahead of time?
Yes, assemble the crumble and refrigerate it unbaked for up to 24 hours. Bake just before serving.
What’s the best way to serve this crumble?
Warm with a scoop of vanilla ice cream or a dollop of whipped cream.
Can I make this without oats?
Yes, just increase the flour slightly and adjust the butter to maintain a crumbly texture.
How do I make it vegan?
Use plant-based butter in the streusel. The rest of the recipe is naturally vegan.
Can I add liquor to the filling?
Yes, a splash of amaretto or kirsch pairs beautifully with cherries—add it along with the vanilla.
What if my crumble topping is browning too quickly?
Loosely cover it with foil halfway through baking if needed.
Can I use other nuts?
Absolutely—try walnuts, pecans, or almonds if you don’t have hazelnuts.
Conclusion
Cherry Crumble with Hazelnut Streusel is a rustic yet refined dessert that combines the brightness of cherries with the richness of buttery, nutty crumble. It’s easy enough for a weeknight treat and impressive enough for dinner guests. Whether served warm with ice cream or chilled the next day, it’s a dessert you’ll want to make again and again.
PrintCherry Crumble with Hazelnut Streusel
Cherry Crumble with Hazelnut Streusel is a cozy baked dessert featuring juicy cherries topped with a crunchy, buttery hazelnut and oat crumble. Perfect served warm with ice cream or enjoyed cold from the fridge.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 6–8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 4 cups fresh or frozen cherries, pitted
- 1/2 cup granulated sugar
- 2 tbsp cornstarch
- 1 tbsp lemon juice
- 1 tsp vanilla extract
- Pinch of salt
- 3/4 cup all-purpose flour
- 1/2 cup rolled oats
- 1/3 cup brown sugar
- 1/2 cup chopped hazelnuts
- 1/2 tsp ground cinnamon
- 1/4 tsp salt
- 6 tbsp unsalted butter, cold and cubed
Instructions
- Preheat oven to 375°F (190°C). Lightly grease a 9-inch baking dish.
- In a large bowl, combine cherries, granulated sugar, cornstarch, lemon juice, vanilla extract, and a pinch of salt. Toss to coat and transfer to the baking dish.
- In another bowl, mix flour, oats, brown sugar, chopped hazelnuts, cinnamon, and salt.
- Add cold, cubed butter and cut it into the dry ingredients using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
- Sprinkle the hazelnut streusel evenly over the cherry filling.
- Bake for 35–40 minutes or until the top is golden and filling is bubbling.
- Let cool slightly before serving warm or at room temperature.
Notes
- Toasting hazelnuts enhances their flavor—toast, cool, and chop before using.
- Use fresh or frozen cherries; if frozen, no need to thaw before baking.
- Cover with foil if the topping browns too quickly.
- Serve with vanilla ice cream or whipped cream for extra indulgence.
Nutrition
- Serving Size: 1 serving
- Calories: 310
- Sugar: 22g
- Sodium: 110mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 30mg
