Cherry crumble

    1 hour

    A fabulous cherry crumble using cherry fruit filling from a tin. You can use fresh cherries if desired - simply remove the stones and toss with a little sugar before adding to the baking tin.

    307 people made this

    Serves: 12 

    • 90g butter
    • 140g plain flour
    • 40g poridge oats
    • 6 tablespoons packed dark brown soft sugar
    • 1/8 teaspoon salt
    • 1 1/2 (410g) tins cherry fruit filling

    Prep:15min  ›  Cook:45min  ›  Ready in:1hr 

    1. Preheat oven to 190 C / Gas 5.
    2. Melt butter in a large saucepan. Remove pan from heat; stir in oats, flour, dark brown soft sugar and salt until a dry, crumbly mixture forms. Press about 2/3 of the dough into the bottom of 23cm square tin, making a firm even layer.
    3. Spread cherry fruit filling over the base, and sprinkle with remaining crumb mixture.
    4. Bake for 40 to 45 minutes, until top is lightly browned. Serve warm or at room temperature.

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    Reviews & ratings
    Average global rating:

    Reviews in English (105)


    Everyone in my family loved this crumble - I used the tinned cherry pie filling - so easy and quick to prepare, and absolutely delicious served with icecream or cream in summer months!  -  10 Jul 2013


    This recipe saved some cherries quickly nearing the end of their lifespan from being wasted. Even in my non-cherry-loving household, this was a hit. I also used fresh cherries, about 2 cups, combined with 2/3 c. sugar and about 1 T. flour.  -  12 Jul 2004  (Review from Allrecipes US | Canada)


    We have a couple cherry trees on our property and this year they were loaded with big tart cherries. After baking 4 pies and a cobbler this week I was looking for something new. This recipe is fantastic! I substituted the canned cherry pie filling for 2 cups of pitted fresh cherries with 3/4 C. sugar and 1 T. flour stirred in. Then I used a slotted spoon to ladel the cherries over the crumb mixture to avoid getting something too sloppy. It turned out perfect. Fast, and easy enough that my 4 yr. old daughter could even help. This one's a keeper!  -  24 Jun 2004  (Review from Allrecipes US | Canada)