Nothing says summer quite like fresh cherries! Finish off your BBQ with this cherry crumble.Jump to Recipe
Summer is the ideal time to socialize outdoors with friends and family
This cherry crumble is the perfect dessert after a day of hiking, being out on the water, or playing in the sun. Imagine a meal on the patio of grilled meat, veggies, a crisp salad – and a cold beer or great glass of wine – followed by this cherry crumble. In my mind, this is the definition of a perfect summer meal.
Don’t want to miss the outdoor fun?
Make the filling and crumble the night before! Then just top the juicy cherries with the premade crumble and bake.
This dish can be served warm or cold. There is no need to be a slave to the kitchen on a beautiful day. Make it a family project. Have the kids help you pit the cherries!
This crumble is screaming for something melty and creamy…Enter the almond cream
The rich almond cream pairs so well with the cherries, not to mention the toasted almond that comes through in the crust. Your really have to try this recipe this summer. It is it packed with a ton of healthy fruit and not too much sugar, plus it’s gluten free. It’s an easy dessert to take to any summer party.
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Cherry Crumble with Almond Cream
- 1 cup heavy whipping cream or coconut cream
- 1 tsp almond extract
- 1 tsp artisanal cane sugar Panela brand*
- slivered almonds garnish
- Pit all the cherries and put in a large bowl.
- Add sugar, lemon juice, lemon zest, arrowroot powder, almond extract, and salt to the cherries. Stir with a large spatula.
- Put cherry mixture into a pie dish or other baking dish.
- Dot the top with butter.
- Preheat oven to 325℉.
- Grind almonds in the food processor until fine. Move them into a medium bowl.
- Grind oats in the food processor until fine.
- Return almonds to the food processor with the oats. Add salt, sugar and cinnamon. Pulse to blend.
- Add diced butter and pulse until the texture is like coarse sand.
- Sprinkle this mixture liberally over the top of cherries. (You may have left over crumble.)
- Bake for 1 hour at 325℉. Or until the cherries are bubbly and the crumble is a light golden brown.
- Whip heavy cream until fluffy and stiff.
- Add almond extract and stir.
- Serve with extra crumble and toasted sliced almonds.