This Fresh Cherry Crumble Recipe makes an easy dessert and is made with no refined sugar.
Who’s looking for an easy summer dessert? I’ve got you covered! I feel like there’s an unwritten rule somewhere that states summer dessert must have fruit. How about some fresh cherries? Oh yes!
When it comes to summer fruit, I have a bit of a my-eyes-are-bigger-than-my-stomach problem. I see all these fresh, in-season fruits and I want them all. So I buy them all. Then I have trouble eating them all while they are still fresh.
That’s how this Fresh Cherry Crumble was born. I wanted an easy dessert that was on the healthy-ish side that would let me use up the last of the fresh cherries I’d bought on a whim because they looked so enticing. I love fresh cherries, but I can only eat so much fruit in a day and my refrigerator was also stocked with fresh strawberries, blueberries, raspberries, and blackberries.
Buying too much fruit ended up being the best food decision I’ve made in a while because this summer dessert was a hit. When the kids and adults equally love something, you know you have a winner.
This Fresh Cherry Crumble just screamed to be served with vanilla ice cream. So I did. Let me tell you, this combination is tough to beat. Warm fruit desserts served with cold ice cream will always have a special place in my heart. Yes, I love chocolate. But fruit desserts can really hold their own. Agree?
The fresh cherries are sweetened with maple syrup and it really creates a great depth of flavor. The topping is made with flour, butter, almonds, and Sucanat, and it provides just the right amount of sweet crunch. If you don’t have Sucanat, regular brown sugar will work, but I prefer using less refined sugar that retains some of its nutrients. Might as well have a little more nutrients in our desserts, right? 😉
You bake the crumble until the filling is bubbling out and your house smells amazing. Good luck waiting very long to dig in!Print
Fresh Cherry Crumble Recipe
Fresh Cherry Crumble makes an easy summer dessert!
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 10 minutes
- Yield: 8 servings 1x
For the Filling
- 4 cups fresh pitted sweet cherries
- 1/2 cup maple syrup
- 1/2 cup water
- 2 tablespoons corn starch
For the Topping
- 4 tablespoons butter
- 1/3 cup Sucanat
- 1/2 cup flour
- 1/2 cup finely chopped almonds (I used roasted, salted almonds)
- Preheat the oven to 375 degrees.
- In a medium sauce pan, combine the cherries, maple syrup, water, and corn starch. Bring the mixture to a simmer and simmer, stirring frequently, until the mixture is thick, about 7 minutes.
- Pour the cherry mixture into a medium baking dish.
- Combine the topping ingredients, using your hands to incorporate the butter. Sprinkle the crumble topping over the cherries.
- Bake in the preheated oven until the topping is browned and the filling is bubbling out, about 40-45 minutes. ENJOY!
You can use all-purpose flour, whole wheat pastry flour, oat flour, or a gluten-free blend.
To make this vegan, use coconut oil in place of butter.
Frozen cherries may be used. No need to defrost first.
- Serving Size: 1/8 of recipe
- Calories: 292
- Sugar: 38
- Fat: 10
- Carbohydrates: 49
- Fiber: 3
- Protein: 3
If you make this Fresh Cherry Crumble recipe, I would LOVE to see it! Please snap a picture and share it on the Happy Healthy Mama Facebook page or share it on your Instagram and tag me @happyhealthymama Happy baking!
If you love summer fruit desserts, you might also enjoy this Healthy Peach Berry Crisp. It’s so good!
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