This cherry and walnut crumble is a simple, rustic dessert with juicy baked fruit and a golden, nutty topping. The soft, jammy cherries contrast perfectly with the oat, cinnamon, and walnut crisp finish.
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This cherry and walnut crumble has become one of my favorite ways to bake with summer cherries. While my peach crumble uses a more traditional topping, this easy cherry dessert takes a little inspiration from my strawberry crumble, using nuts to add extra texture.
It’s perfect during cherry season when fresh cherries are at their best, but just as easy to make year round using frozen cherries. The cherries bake down soft and syrupy while the walnuts add a subtle crunch and depth of flavor that pairs beautifully with the sweet fruit and crisp topping.
Ingredient Notes
- Cherries: Fresh or frozen both work well here. If using fresh cherries, be sure they’re pitted. Frozen cherries can be added straight to the pan without thawing.
- Sugar: Just a small amount enhances the natural sweetness of the fruit without making it overly sweet.
- Cinnamon: Adds a light warmth that complements the cherries without overpowering them.
- Rolled oats: This gives the oat crumble topping its classic texture. Old-fashioned oats work best in this cherry crumble.Â
- Walnuts: Coarsely chopped for texture and a slightly nutty depth that pairs beautifully with the fruit.
- Flour: Helps bind the crumble together so it bakes up crisp rather than crumbly.
- Butter: Melted butter brings the topping together and helps it turn golden as it bakes.
How to Make a Cherry and Walnut Crumble
Spread the cherries evenly in the bottom of the baking pan, then sprinkle with sugar and cinnamon. This simple layer is what creates that soft, syrupy base as it bakes.
In a separate bowl, mix together the oats, walnuts, flour, and remaining sugar, then stir in the melted butter until the mixture is evenly coated. It should look crumbly but hold together when pressed.
Scatter the topping over the cherries, making sure to cover most of the fruit without packing it down. Keeping it loose helps it bake up crisp.
Bake until the top is golden and the fruit is bubbling around the edges. Let the cherry walnut crumble cool slightly, then serve with a scoop of my no churn vanilla ice cream or a dollop of whipped cream.
recipe tips
- Don’t overpack the topping: Keep the crumble loose when you scatter it over the fruit. Pressing it down too much will keep it from baking up crisp.
- Use coarsely chopped walnuts: Larger pieces give better texture and keep that nice contrast with the soft baked fruit.
- Watch for bubbling edges: You’ll know it’s ready when the topping is golden and the fruit is bubbling around the sides. That’s when the filling has thickened properly.
- Let it cool slightly before serving: Giving the cherry walnut crumble a few minutes to rest helps the juices settle so it’s not too runny when you scoop it.
Variations
- Add a pinch of salt: A small pinch in the crumble topping helps balance the sweetness and enhances the flavor of the walnuts.
- Hint of flavor: A splash of vanilla or a drop of almond extract in the filling adds a subtle extra layer that works especially well with the cherries.
- Try different fruit: This crumble works with more than just cherries. Blueberries, blackberries, peaches, apples, or a mix of berries all work with the same topping.
This Cherry and Walnut Crumble is the perfect combination of sweet, juicy cherries and a buttery, nutty topping that’s crisp and golden with every bite. Simple to make and full of comforting flavor, it’s a wonderful dessert to serve warm on its own or with a scoop of vanilla ice cream.
- 14 ounces frozen or fresh cherries (pitted) 400g
- 2 tablespoons granulated sugar (divided)
- ½ teaspoon cinnamon
- â…” cup rolled oats
- â…“ cup coarsely chopped walnuts
- â…“ cup all purpose flour
- 2½-3 tablespoons butter (melted)
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Pre-heat oven to 350F/180C. Spray or lightly grease and flour a 9 inch / 23 cm square pan.
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Spread the cherries on the bottom of the prepared pan. Sprinkle with 1 tablespoon of sugar and the cinnamon.
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In a medium bowl mix together the oats, walnuts, flour, 1 tablespoon of sugar and the melted butter. Sprinkle this over the cherries and bake for approximately 25-30 minutes or until browned. Serve warm with a scoop of vanilla ice cream. Enjoy!
Freeze the baked and cooled crumble in an airtight container for up to 2 months. Thaw overnight in the refrigerator, then reheat in the oven until warmed through.
Calories: 265kcal | Carbohydrates: 41g | Protein: 5g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 8mg | Sodium: 24mg | Potassium: 326mg | Fiber: 5g | Sugar: 19g | Vitamin A: 154IU | Vitamin C: 7mg | Calcium: 35mg | Iron: 2mg | Phosphorus: 123mg
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