Cherry Bakewell Crumble

This cherry bakewell crumble combines a sweet cherry & vanilla filling with a crunchy almond crumble topping. It’s proper tasty!

This post contains affiliate links.

This tasty dessert combines a classic fruit crumble with a cherry bakewell!

To make this crumble, we’re cooking cherries (you can use fresh or frozen!) with sugar, a squeeze of lemon & plenty of vanilla. The cherry filling is then topped with a nutty, almond & oat crumble topping then baked until crisp & golden!

This cherry bakewell crumble is super easy to make & is best served with a scoop or two of vanilla ice cream, a generous amount of warm custard or a drizzle of pouring cream. It’s seriously tasty & a guaranteed winner!

For more dessert inspiration, check out our ever growing collection of dessert recipes! There’s crumbles, cheesecakes, homemade ice creams, tarts & more…

What You’ll Need

• Cherries – Fresh or frozen cherries will work for this crumble! If you’re using frozen cherries, make sure to defrost them before using. If you’re using fresh, remember to remove the stones!
• Almonds – We’re using both ground & flaked almonds in our crumble topping, for an extra nutty flavour.
• Butter – Unsalted butter works best in both the filling & topping. Adding butter to the filling, gives it a richer flavour & glossier finish! If you’re using salted butter, reduce the salt in the recipe slightly.
• Sugar – We need different three types of sugar for this recipe. There’s caster sugar in the filling & demerara and light brown sugar in the topping. You could use just caster sugar in both the topping & filling but I’d recommend using the different types, for the best flavour and texture!
• Oats – Rolled/old fashioned porridge oats work best for the crumble topping.
• Vanilla – Cherries & vanilla are a fantastic combination! I’d recommend using a good vanilla paste in the filling (or half a pod if you’re feeling fancy!).
• Salt – Adding salt to both the filling & topping is key to making the best tasting crumble.
• Lemon – We’re adding lemon zest & juice to the cherries, to cut through the sweetness from the fruit.

How To Make Cherry Bakewell Crumble

The full, printable recipe card for this crumble can be found at the bottom of this post! Here’s a quick rundown of the recipe…

1. Almond Crumble Topping
   We’re making the crumble topping first, to give it plenty of time to chill in the fridge before baking (this makes it crispier!). To make the topping, we rub cold butter into flour, ground almonds & a pinch of salt until it resembles breadcrumbs then we stir in porridge oats, sugar & flaked almonds. We then squeeze the mix together with our hands, to form small clumps then pop it in the fridge whilst we cook the cherries for the filling.
2. Cherry Filling
   To cook the crumble filling, we place two thirds of our cherries into a pan along with sugar, vanilla, lemon (zest & juice) and a pinch of salt. We then cook gently until the fruit is soft. Next, we bring the fruit to a simmer & stir in cornflour (mixed with cold water), to thicken. To finish, we stir in the remaining cherries & some butter.
3. Assembly & Baking – To assemble the crumble, we add the filling into a 10″ ovenproof dish (that has been greased with butter) then sprinkle over the chilled topping, making sure to completely cover the cherries. We then bake the crumble for 25-30 minutes at 180°c/356°f, until the top is crisp & golden and the filling is bubbling.
4. To Serve – Scoop the crumble out into bowls (a large serving spoon works best!) then serve with ice cream, custard or pouring cream.

Cherry Crumble Tips & Tricks

• Partially cook the cherries – To give the filling some extra texture, reserve some of the cherries to stir in after cooking the filling. These will keep their shape once the crumble is baked & you’ll have a mix of whole & broken down cherries.
• Chill the crumble topping – For a crisp, crunchy crumble, we make the topping first then chill it in the fridge whilst we make the filling.
• Use a mix of sugars – Using a mix of demerara sugar & light brown sugar in the crumble topping gives it a crisp, fudgy texture with plenty of crunch!
• Use a mix of almonds – We’re using both ground & flaked almonds in the crumble topping, for extra flavour.
• Go easy on the flavourings – We want our crumble to taste of cherries so we only need to use a small amount of extra flavourings. I like to use a spoonful of vanilla paste & a small amount of lemon zest & juice.
• Serve with ice cream or custard – Classic crumbles work best with either vanilla ice cream, custard or pouring cream.

Frequently Asked Questions

Cooking Apple Crumble In An Aga

With all of my recipes, I include cooking instructions for conventional ovens, fan ovens & also Agas. Here’s how to cook this recipe in an Aga…

Cook the cherries on the simmering plate then move over to the boiling plate when you add in the cornflour. Bake the crumble in the baking oven, on the bottom set of runners.

Equipment Used

Please note that these are affiliate links & I may make a small commission if you make a purchase using these links, at no extra cost to you. For more information, click here.

• 10″ Ovenproof Dish
• Large Saucepan
• Microplane Grater

More Dessert Recipes To Try!

• Cake Crumb Treacle Tart
• Fried Hot Cross Bun Bread & Butter Pudding
• Brown Butter Hobnob Cheesecake
• Classic Apple Crumble
• Amaretto Tiramisu
• Lemon Drizzle Bakewell Tart

If you have enjoyed this cherry bakewell crumble recipe, it would mean a lot if you could leave a review & rating. And if you’d like to stay up to date with future recipes, follow us on Instagram & TikTok!