Celebrate cherry season with a simple and delightful cherry crumble! This homemade dessert combines juicy cherries with a crispy hazelnut streusel topping. Perfect with a scoop of vanilla ice cream or a dollop of whipped cream, it’s a comforting summer favorite.

This family-loved cherry crumble features soft cooked cherries and a golden, nutty streusel made with hazelnuts and cinnamon. Instead of traditional crumbles, this variation brings added richness and flavor. Pre-cooking the cherries with sugar and cornstarch ensures a thick, jammy filling every time.

It’s ideal for holidays, gatherings, or whenever you’re craving a warm, fruity dessert. Bonus: both the filling and topping can be prepared ahead of time and baked fresh when ready to serve.

What is Cherry Crumble?

If you’ve never tried cherry crumble, you're in for a treat! It’s a baked dessert that features a soft cherry filling—like a pie filling—topped with a sweet and crunchy crumb or streusel. Think of it as a pie without the crust.

As it bakes, some of the topping melds with the cherry layer creating a doughy bite, while the top turns golden and crisp. It’s the perfect balance of soft and crunchy.

Ingredients

For the Cherry Filling:

• 2 lb / 1 kg / 6 cups cherries, cleaned and pitted
• 1/4 cup / 50 g brown sugar (can substitute with white sugar)
• 3 tbsp cornstarch (cornflour)

For the Hazelnut Streusel:

• 1 1/2 cups / 200 g all-purpose flour
• 1/2 cup / 100 g brown sugar, packed
• 2/3 cup / 100 g ground hazelnuts
• 2/3 cup / 150 g cold butter, cubed (salted or unsalted)
• 1 tsp cinnamon
• Powdered sugar for decorating

Instructions

• Prep: Preheat the oven to 350°F / 180°C (gas mark 4). Line a baking sheet with parchment paper. Grease your baking dish or ramekins with butter.
  Tip: Lining the tray helps with easy cleanup if the cherry filling bubbles over.
• Cook the cherry filling: In a saucepan, combine cherries, sugar, and cornstarch. Let sit for 20 minutes to 1 hour so the cherries release juices. If needed, add 3/4–1 cup of water or cherry juice. Cook over medium heat for 10–15 minutes, stirring often, until thick and syrupy.
• Make the streusel: In a bowl, mix flour, brown sugar, hazelnuts, cinnamon, and cold butter cubes. Use your fingers to rub everything together into coarse crumbs. Form a few larger clumps for texture.
• Bake: Spoon the cherry mixture into the baking dish. Top generously with streusel. Bake for 20–25 minutes, until golden and bubbling.
• Serve: Let cool slightly. Dust with powdered sugar and serve warm or cold, with ice cream or whipped cream.