I’m excited to share this Cherry Almond Crumble with you today. This dessert comes together in a cinch with very easy ingredients and is just as rich and delicious.
I love all kinds of fruit cobblers, crisps & crumbles and this one is probably at the top of my list. For this one I usually use canned cherry pie filling but you can definitely use fresh or frozen cherries if those are available to you too. If you go to fresh or frozen route I would use 3 cups of cherries. I really love the little extra kick of flavor the almond extract gives to this dessert. Almond extract is a pretty strong ingredient so a little goes a long way, hence why I only added 1.5 teaspoons. If you don’t have almond extract on hand you can go without and still have a killer dessert but I strongly suggest using it in this recipe, you don’t need much but it definitely adds a little something extra ?
And although this crumble is amazing on it’s own it should be considered a sin to serve it without vanilla ice cream. This dessert is at it’s best when served warm with a generous scoop of ice cream on top.
- 1 21 ounce can cherry pie filling* (see note)
- 1.5 teaspoon almond extract divided
- 1 cup old fashioned oats
- 1/2 cup flour
- 1 cup light brown sugar packed
- 4 tbsp unsalted butter melted
- Preheat oven to 350 degrees. Spray a 9 inch round pie dish with cooking spray & pour cherry pie filling into the dish, add 1/2 teaspoon of almond extract to pie filling and give it a quick stir, set aside.
- In a separate bowl combine oats, flour, brown sugar & butter and remaining 1 teaspoon of almond extract. Using a fork mix the ingredients together until everything is moist from the butter and small crumbles of mixture have formed. Pour crumble topping evenly over the cherry pie filling.
- Bake for 30 minutes. Allow crumble to cool slightly, for 5 to 10 minutes before serving. Serve warm with vanilla ice cream.
- if using fresh or frozen cherries use 3 cups