Cherry Bakewell Crumble

Calling all cherry almond lovers, this one is for you! My cherry bakewell crumble has all the deep rich joy of cherry filling with wonderful earthy nuttiness of almonds in the ultimate comfort food bake! Deliciously moreish and a wonderfully cosy pudding for the colder winter months.

Cherry bakewell crumble. Sweet cherry filling topped with a crisp almond crumble topping makes a wonderful winter warmer dessert. Recipe by movers and bakers

The best of both worlds

There is something so comforting about the flavours of cherry and almond together. The sweet and tart fruit with the scrumptious nuttiness is just divine. So, naturally, it was just a matter of time before I put the two together in another bake, and so here we are with this delicious cherry bakewell crumble!

For ease, I used frozen cherries when making this recipe. If you have a large glut of fresh cherries that need using, they would be absolutely delicious too of course. For me, using frozen cherries means they come already without stones, so it is purely a convenience thing for me. Just adjust the initial cooking time for the cherry filling accordingly, checking for how soft the fruit is before moving on to make the rest of the cherry almond crumble

What ingredients do I need to make this cherry crumble recipe?

  • Cherries: one half of the flavour profile of this crumble, so essential in this bake.
  • Sugar: used to sweeten both the filling and the almond crumble. I used caster sugar here, but you could also try it with brown sugar.
  • Cornflour/cornstarch: to thicken the juices of the cherry pie crumble filling when cooking it down to soften the fruit.
  • Almond extract: gives a little extra almond flavour to balance out the strong flavour of delicious cherries in this cherry bakewell crumble recipe.
  • Flour: I use plain (all purpose) flour to make the crumble topping.
  • Ground almonds: adds to the almondy, nutty flavour of this cherry crisp with frozen cherries. Also gives a wonderful texture to the crumble topping.
  • Butter: I use unsalted butter when making this cherry bakewell crumble. Remember to only use fingertips when rubbing the butter into the dry ingredients to make the topping for this cherry crisp recipe.
  • Flaked almonds: an optional extra, to top the crumble. Adds a wonderful crunchy texture to complete the dessert.

What tools do I need to make cherry crumble?

  • Digital kitchen scales*: I provide all my measurements in cups too, however I would encourage all bakers to weigh out ingredients using weighing scales when baking. A set of digital kitchen scales is so useful and totally an essential baking tool for me.
  • Measuring spoons*: a set of measuring spoons is essential for any baker. This is because these are more accurate than using everyday teaspoons and tablespoons, which can vary greatly in size.
  • Saucepan*: for cooking the almond cherry filling in before baking with the almond crumble topping.
  • Pie dish*: to bake the cherry and almond crumble in.
  • Mixing bowl*: used to make the cherry bakewell crumble topping in before adding it on top of the cherry pie filling and baking until golden, crisp and delicious!
  • Pastry cutter*: an optional tool, if you did not want to use your fingers to rub the butter into the crumble mixture.

How to make my cherry bakewell crumble

This crumble could not be easier to put together, especially if using frozen cherries. It is also a fabulous dessert to make with little helpers, as the mixing is easy and very forgiving! Simply cook and layer the cherry filling in the pie dish then make the crumble topping and sprinkle over the top. After this, bake and enjoy!

Ingredients needed: cherries, caster sugar, cornflour, almond extract, plain (all purpose) flour, ground almonds and unsalted butter. Recipe by movers and bakers

Step 1: Preheat the oven to 180C/350F.

Step 2: Place the cherries, 50g (¼ cup) sugar (adjust to taste if you want it sweeter), cornflour (cornstarch) and extract in a large saucepan (with a generous splash of water if using frozen cherries). Cook everything together, stirring, until well combined, the fruit has softened and the liquid has thickened. This takes me about 10 minutes or so. Transfer the cherry filling mixture to the pie dish.

Spreading the cooked filling in the pie dish before making the topping. Recipe by movers and bakers

Step 3: Make the crumble topping. Tip the flour, ground almonds and remaining 90g (¼ cup + 3 tbsp) sugar into a large mixing bowl. Add in the butter and rub it all together (making sure to only use fingertips) until the mixture resembles breadcrumbs. It should clump together quite easily.

Rubbing the ingredients together to make the topping. Recipe by movers and bakers

Step 4: Spread the crumble topping evenly over the cherry layer, squeezing it together a little to form a few larger clumps. Make sure the almond crumble covers the cherry filling all the way to the edges of the pie dish. Sprinkle the flaked almonds over the top of the crumble.

Step 5: Bake the cherry bakewell crumble in the preheated oven for 25-30 minutes until the topping is golden and the edges have cherry filling bubbling through. Remove from the oven and leave to stand for 5 minutes (hot cherry filling can burn!) before serving. Enjoy!

Finishing topping the dessert before baking. Recipe by movers and bakers

What can I do if I do not have a pie dish?

If you do not have a pie dish, you could make this in a cake tin too (though be careful not to scratch it as you spoon out the crumble once cooked). You could also try making this crumble in individual ramekins for single serving portions.

How to I know when my cherry and almond crumble is baked?

Since the cherry filling is cooked down before baking with the topping, really the time in the oven is to bake and brown the crumble topping. You can tell the almond crumble topping is done because it will be golden brown and feel crisp when lightly (and carefully!) touched.

How to serve cherry bakewell crumble

This cherry almond crumble is beautiful on its own, with the crisp topping and moist cherry filling. However, you could easily also serve it with some cream to drizzle over or even a scoop of ice cream. Yum!

Cherry bakewell crumble. Sweet cherry filling topped with a crisp almond crumble topping makes a wonderful winter warmer dessert. Recipe by movers and bakers

Can I use fresh cherries?

Yes of course! This recipe can easily be made with fresh or frozen cherries. Frozen fruit is generally cheaper and available year round, whereas fresh fruit will give you a better flavour. If you use frozen cherries as I did, make sure to add an extra splash of water when cooking the cherry filling.

How long will this cherry bakewell crumble last and how do I store it?

This cherry bakewell crumble recipe is best enjoyed on the day it is made. However, it will keep well in the fridge for 2-3 days after being made. Reheat in the microwave for a minute or so before serving, or reheat in the oven covered with some foil (to prevent further browning).

Can I freeze cherry bakewell crumble?

Absolutely! You actually have two options here.

You can freeze the crumble after baking by placing in an airtight container before freezing. Make sure the whole crumble is completely cool before freezing. It will freeze well for up to three months.

You can freeze the crumble before baking. I prefer to freeze the filling and the topping separately rather than assembling and freezing together, to prevent the topping going soggy.

How to thaw and reheat the cherry and almond crumble

Thaw the cherry crumble in the fridge overnight, regardless of which stage it was frozen at. Once thawed, you can continue from step 4 with the unbaked crumble. If it is already baked, simply reheat in the oven for about 15 minutes or so, covering the crumble with foil to prevent further browning if needed.

Can I make this a gluten free and dairy free cherry bakewell crumble?

I have not tried it myself, but I see no reason why not!

To make this crumble gluten free, use a gluten free flour blend to the flour. I have not tried using wholly almond flour, but if you try this, please let me know how it turns out!

To make dairy free crumble, use a dairy free block butter in the crumble topping.

Cherry bakewell crumble. Sweet cherry filling topped with a crisp almond crumble topping makes a wonderful winter warmer dessert. Recipe by movers and bakers

Additional tips for making this crumble recipe

  • If using frozen cherries, add a splash or two of water to help loosen the mixture when cooking the filling.
  • Taste and adjust the sweetness of the filling to your preference when making the cherry crumble filling.
  • When making the crumble topping, rub the butter into the dry ingredients using just your fingertips and not the palms of your hands.
  • Leave the baked crumble to stand for a few minutes before serving. The hot cherry filling can burn, so this is especially important if being served to young children!
  • This can easily be served totally plain, and is delicious this way. It can also be served with pouring cream, softly whipped cream or even ice cream if you wanted to. The choice is entirely yours!

Troubleshooting

If you have any other questions or comments about this cherry bakewell recipe, please use the comments below, I would love to help. And if you do make this recipe for cherry bakewell crumble, please do leave me a rating and review below. You could also post a picture on Instagram and tag me when you share it with the world. After all, you know I would love to see!

More recipes from my blog for you to enjoy

Do check out these other yummy recipes on my blog too:

Mini cherry bakewell tarts: This recipe is the only one you will ever need for the perfect mini cherry bakewell tarts. Beautiful buttery pastry, rich cherry jam, scrumptious almond frangipane. All topped with a layer of icing and, of course, the obligatory cherry on top!

Banoffee crumble: This crumble takes minimal effort for maximum reward, and presents it in a wonderfully cosy comfort food bake! Plenty of bananas and a generous caramel layer topped with a simple lightly spiced crumble topping.

Mini Victoria sponge cakes: Light and fluffy vanilla sponge cakes sandwiched with beautiful strawberry jam and delicious vanilla buttercream. So simple but always enjoyed by everyone!

Happy baking, my friends! x

Cherry bakewell crumble. Sweet cherry filling topped with a crisp almond crumble topping makes a wonderful winter warmer dessert. Recipe by movers and bakers

Recommended equipment I used *

Digital kitchen scalesMeasuring spoons
SaucepanPie dish
Mixing bowlPastry cutter
* If you purchase any of the products through one of the links above, I will receive a small commission (at no additional cost to you). Thank you so much for your support!

Cherry Bakewell Crumble

5.0 from 1 vote
Recipe by movers and bakers Course: DessertCuisine: BritishDifficulty: Easy
Servings

10

servings
Prep time

30

minutes
Baking time

30

minutes
Calories

379

kcal
Total time

50

minutes

Cherry and almond come together to make a delicious cosy weather crumble!

Cook Mode

Keep the screen of your device on

Ingredients

  • 960 g (6 cups + 2 tbsp) cherries (I used frozen cherries)

  • 140 g (½ cup + 3 tbsp) caster sugar

  • 3 tbsp cornflour (cornstarch)

  • 1 tsp almond extract

  • 150 g (1 cup + 1 tbsp) plain (all purpose) flour

  • 150 g (1 ½ cups + 2 tbsp) ground almonds

  • 150 g (½ cup + 3 tbsp) unsalted butter

  • 2 tbsp flaked almonds

Directions

  • Preheat the oven to 180C/350F.
  • Place the cherries, 50g (¼ cup) sugar (adjust to taste if you want it sweeter), cornflour (cornstarch) and extract in a large saucepan (with a generous splash of water if using frozen cherries). Cook everything together, stirring, until well combined, the fruit has softened and the liquid has thickened. This takes me about 10 minutes or so. Transfer the cherry filling mixture to the pie dish.
  • Make the crumble topping. Tip the flour, ground almonds and remaining 90g (¼ cup + 3 tbsp) sugar into a large mixing bowl. Add in the butter and rub it all together (making sure to only use fingertips) until the mixture resembles breadcrumbs. It should clump together quite easily.
  • Spread the crumble topping evenly over the cherry layer, squeezing it together a little to form a few larger clumps. Make sure the almond crumble covers the cherry filling all the way to the edges of the pie dish. Sprinkle the flaked almonds over the top of the crumble.
  • Bake the cherry bakewell crumble in the preheated oven for 25-30 minutes until the topping is golden and the edges have cherry filling bubbling through. Remove from the oven and leave to stand for 5 minutes (hot cherry filling can burn!) before serving. Enjoy!

Notes

  • If using frozen cherries, add a splash or two of water to help loosen the mixture when cooking the filling.
  • Taste and adjust the sweetness of the filling to your preference when making the cherry crumble filling.
  • When making the crumble topping, rub the butter into the dry ingredients using just your fingertips and not the palms of your hands.
  • Leave the baked crumble to stand for a few minutes before serving. The hot cherry filling can burn, so this is especially important if being served to young children!
  • This can easily be served totally plain, and is delicious this way. It can also be served with pouring cream, softly whipped cream or even ice cream if you wanted to. The choice is entirely yours!

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One Comment

  1. I savoured every mouthful of this.
    The almond crumble was perfect, the cherry filling just the right amount of sugar – not too sweet as I prefer a slight tartness to offset the sweeter crumble. My kids scraped the dish clean…ok maybe that was me!

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