This cherry vanilla crumble is an incredibly simple and great recipe for the summer. It’s easy to make and tastes best warm with a scoop of creamy vanilla ice cream. mmm…
Phew, I’m late. The cherry season is as good as over and says goodbye again for 11 months. Is it the summer heat or just my much too big accumulation of photos on my laptop…but this delicious dessert almost went under. ALMOST.
It would not only be a pity, but almost a cheek, if I withheld this recipe from you. Honestly.
This cherry vanilla crumble is incredibly easy and quick to make and tastes delicious. It doesn’t matter if you’re expecting visitors, spoiling your family / loved ones or just want to do something good for yourself, it pays off to heat up the oven and make this dessert.
” Oh, Crumble. I love you Cherry much.
Like I said, I’m a little late with this recipe. Sooorry. If you can’t get any more fresh cherries, you can also get cherries (pitted) in a jar from the grocery store.
In this case strain the cherry juice (and use it elsewhere) and leave the sugar out of the recipe. The store bought cherries are usually already sweetened. You can also use 1-2 tablespoons of cherry juice for the filling. In this case add another teaspoonful of corn starch to give it a nice consistency.
I recommend that you always make this cherry vanilla crumble fresh and serve it warm. The filling tastes finest this way and the oat topping is nice and crispy. Also add a scoop of vanilla ice cream for the ultimate dessert experience.
You can also prepare it up to 24 hours before serving. Mix the ingredients for the filling and in a separate bowl the ingredients for the crumble and put both in the fridge. Add the two mixes to the tart tin right before baking.
Here’s some more delicious cherry recipes:
Prezel croissant with strawberries and cherries
Summer salad with melon, feta and crispy ciabatta
|Prep Time||10 minutes|
|Cook Time||35 minutes|
crumble (ø 22cm)
- 3 cups fresh cherries pitted
- 1 tbsp brown sugar
- 2 tsp corn starch
- 1 tsp fresh lemon zest
- 3/4 cups rolled oats
- 1/2 cup oat flour or oats ground to flour
- 2 tbsp brown sugar
- 4 tbsp coconut oil melted
- 1 tsp vanilla extract
- vanilla ice cream optional
- Preheat the oven to 170°C. Prepare a tart tin with approx. ø 22 cm.
- Mix cherries, 1 tablespoon sugar, corn starch and lemon zest in a bowl. Pour into the tart tin.
- Put the ingredients for the crumble in a second bowl and combine everything with a spoon. Spread evenly over the cherries. Bake in a preheated oven for about 35-40 minutes until the oats are golden.
- Allow to cool for a few minutes. Serve warm with a scoop of vanilla ice cream.
TIPS FOR THE CHERRY VANILLA CRUMBLE
- This dessert tastes best fresh from the oven, slightly cooled and served with a scoop of ice cream. You can prepare the cherry filling and crumble, put them in separate bowls in the fridge for up to 24 hours. Add to the tart tin and bake before serving.
- If you don't have fresh cherries, you can also use store bought, pitted cherries in a jar. In this case simply strain the liquid. Also skip the sugar in the recipe, as the store bought cherries are usually already sweetened.