Cherry Almond Crumble

Cherry Almond Crumble is hands down one of those desserts that feels like a hug after a rough day.

Ever had a day that’s just been… meh?

You come home craving something sweet and comforting but also easy, so you don’t have to babysit the oven all night.

That’s where this straightforward dessert swoops in.

You need simple stuff—nothing fancy, mostly pantry basics.

Plus, if you love this, you’ll probably get a kick out of another cozy treat over at my blueberry lemon cake recipe.

Have you ever found yourself poking around the kitchen at midnight, wishing for something that’s juicy, warm, a little crunchy on the edges, and loaded with flavor?

Yeah, same here.

Wouldn’t a bite of cherry almond crumble just fix everything—at least for a moment?

If your sweet tooth is waving a flag right now, get ready for a dessert that’s wildly simple yet seriously next-level.

Why You’ll Love This Recipe

Okay, let’s get honest.

First: it’s not fussy. You don’t have to sift, chill, knead, or chant any special baking spells.

Just toss things in a dish and bake.

The combination of cherries and almonds? Basically a five-star restaurant flavor duo, totally made for each other (in my opinion).

The flavor balance is perfect, and the almond crumble on top gets all golden and toasty while the cherries bubble like they’re throwing a tiny party in your oven.

It’s my go-to dessert, especially if I’m trying to impress someone without actually breaking a sweat.

Ingredients

Chances are, you’ve got most of these already:

• Fresh or frozen cherries—seriously, no problem either way. Frozen might even make it juicier, trust me.
• Sliced or slivered almonds.
• Butter (don’t even think about skipping this part)
• Flour, sugar, and a touch of salt for the crumble.
• Maybe a splash of vanilla if you’re feeling fancy.

Don’t worry if your cherries are a little tart. With the right sprinkle of sugar, they’ll sweeten right up. Almonds are the magic ingredient—they add crunch but also this buttery, nutty whiff that just works.

Timing

This isn’t one of those recipes that leaves you checking your watch every two minutes.

Prep’s a breeze—10 to 15 minutes if you’re pokey (I’m always pokey). Baking is about 30-35 minutes, enough time to binge a short episode of something you’ve already seen. The hardest part? Letting it cool just enough so you don’t burn your tongue.

I’m always impatient and end up with a burnt mouth, every single time.

Step-by-Step

Here’s my totally-not-fancy method:

First, pit the cherries (or just dump those frozen ones in). Mix ’em with a little sugar and flour so things don’t get soupy. Spread them out in your baking dish. In a bowl, rub together butter, flour, more sugar, and a pinch of salt till it’s crumbly and looks like slightly damp sand. Stir in the almonds.

Throw that glorious crumbliness all over the cherries. Bake till it’s golden, bubbly, and smells like you live in a bakery.

There’s a trick, though—don’t completely cover the cherries. Let a few peep through. That way you get some crisp bits and some gooey bits. Perfect.

Nutritional Information

Let’s talk real for a sec. Cherry almond crumble isn’t health food, exactly. But cherries are packed with antioxidants. Almonds give you protein, healthy fats, and vitamins.

I wouldn’t eat the whole pan if you’re counting calories (been there, no regrets), but it’s not the worst dessert out there. It’s filling too, so a small spoonful goes a long way.

Healthier Alternatives

Feeling the health kick? Swap half the flour in the crumble for oats. Go for coconut oil if you’re skipping dairy, though honestly, butter still tastes best to me. You can also use almond flour or whole wheat for a little fiber boost.

Think about halving the sugar—especially if your cherries are super sweet already.

Sometimes I do, if I’m feeling brave (and just want to feel a teeny bit better about my dessert habit).

Serving Suggestions

Now, the fun part—how do you eat it? Here’s what I love:

• Scoop warm cherry almond crumble into a bowl, plop on a big scoop of vanilla ice cream. The hot-cold thing is unreal.
• Drizzle some heavy cream, or dollop thick Greek yogurt on top for breakfast-ish vibes.
• It’s even tasty cold, straight from the fridge, for a sneaky midnight snack.
• Chilled leftovers taste kind of like cherry pie, but way less complicated.

Common Mistakes

Oh, I’ve made blunders. Big ones. First, don’t overdo the flour in your topping—makes it doughy, not crumbly. If you use frozen cherries, let ’em thaw and drain or your crumble will be more cherry soup than dessert.

Some folks go wild on the sugar. Ease up, especially if your fruit is ripe. And here’s an odd one, but important: don’t skimp the salt! Even sweet recipes need a pinch. It makes the cherry pop, I swear.

Storing Tips

Got leftovers (amazing willpower)? Stick ’em in a container with a lid, toss it in the fridge. It’ll keep for three days easily, though it never lasts that long at my place. If you wanna reheat, just a few minutes in the oven does the trick—back comes the crispy topping.

Microwave’s okay in a pinch but can make it a bit mushy. Not a disaster, though, still tastes just as good.

Common Questions

Q: Can I use canned cherries instead of fresh or frozen?
A: Yep! Just drain them well, maybe skip a little sugar, since canned ones are syrupy.

Q: Is it gluten-free?
A: Not if you use regular flour, but swap for gluten-free blend or almond flour and you’re golden.

Q: Can I prep it ahead?
A: Absolutely. Make the topping, keep it separate, then assemble just before baking.

Q: Does it freeze well?
A: Kinda. I find the texture suffers a bit, but if you don’t mind it, it’ll last in the freezer about two months.

Q: What’s the best pan size?
A: An 8×8-inch or any medium baking dish usually works. Don’t overthink it, trust me.

Let’s Wrap Crazy Good Cherry Almond Crumble Up

In a world of fancy desserts, cherry almond crumble is pure, cozy comfort. You don’t need to be a pro, just a cherry and almond fan with a taste for real food.

If you end up loving this, peep at the Cherry-Almond Crumble on Bake or Break for even more ideas, or swing by the Neighborfood blog for fun flavor twists.

Give this recipe a shot next movie night or gloomy afternoon. I bet it’ll become your “just one more bite” treat, too.