Cherry Crumble Recipe with Almonds

This tangy, nutty cherry crumble with almonds is high in fibre, full of fruity goodness and above all - absolutely delicious! Healthy enough for breakfast but sweet enough for dessert. You might also like cherry overnight oats. 

Why this recipe works

• The filling contains a bit of cherry jam which intensifies the cherry flavour and adds sweetness so there is no need to add any more sugar.
• The crumble mixture contains naturally sweet almond flour so you'll only need to add 2 tablespoons of sugar to it.
• You can prepare the crumble and bake later.
• Cherry and almonds are delicious together! 

Cherry crumble ingredients

I used frozen cherries for convenience - they are pitted! Plus you can make this recipe whenever you like, not necessarily when cherries are in season! They also release lots of moisture as they cook so it's easy to turn them into a quick cherry compote in a pan.  The cherry jam adds depth and sweetness to the crumble filling.

I used a combination of almond flour, oats and flaked almonds in the crumble topping mixture for added crunch and to keep the calories down (almonds alone would have been too calorific). 

Step-by-step recipe instructions

Preheat the oven to 375 F/ 190 C/ gas mark 5.  You will need a medium size oven dish (approx. 5 cm deep).

1.Start by making the cherry filling.  In a skillet/pan cook the cherries for a few minutes squashing the fruit with the back of a spoon until it releases lots of juice.  Stir in the jam and flour and cook for another minute or so until the mixture starts bubbling up.

2. Pour the mixture into your oven dish.

3. To make the crumble topping combine the ground almonds with the oats, butter and sugar. 

4. Rub together using your fingertips and the palms of your hands until crumbly (you can use a food processor to do this).  Stir in the almond flakes.

5.  Scatter the mixture over the fruit (do not press down).  Bake in the centre of the oven for 25-30 minutes until golden brown.

6. Remove from the oven and serve immediately.

Expert tips and FAQs

• I used frozen rather than fresh cherries because frozen come already pitted! But if you prefer to use fresh cherries and don't mind spending a little extra time removing the stones that's absolutely fine too.  They will probably only need about 3 minutes in the pan (rather than 5 as with frozen).
• You can make the crumble topping by hand or in a food processor.
• You can prepare the crumble ahead and refrigerate for several hours before popping in the oven (ensure the filling has cooled before covering with the crumble mixture).
• I used ordinary rolled oats but you can use jumbo rolled oats for a coarser crumble.
• You can add seeds into the crumble topping mixture such as sunflower, chia and/or flaxseed.
• Best served hot on its own or with a dollop of natural or flavoured yogurt.
• Freeze the crumble uncooked, covered, for up to 3 months.

You might also like

• Simple Peach Blueberry Crumble (Low Sugar)
• Vegan Breakfast Plum Crumble
• Healthy Apple Crumble with Walnuts & Ginger
• Blackberry Crumble (Healthy)

You may also like this collection of 18 healthy, easy vegetable breakfast recipes. Check out also these healthy, everyday cacao recipes as well as Easter breakfast recipes.

Keep in touch!

How has you cherry crumble turned out for you? Let me know in the comments below, thanks!

Follow me on Facebook, Instagram and Twitter for regular recipe updates! Or you could subscribe to this blog and receive all my latest recipes right into your mailbox!

Cherry Crumble Recipe with Almonds

This tangy cherry crumble recipe with almonds is high in fibre, full of fruity goodness and delicious - healthy enough for breakfast but sweet enough for dessert!

5 from 3 votes

Print Pin Rate

Course: Breakfast, Dessert, Snack

Cuisine: gluten free, vegetarian

Prep Time: 10 minutes

Cook Time: 35 minutes

Total Time: 45 minutes

Servings: 5 people

Calories: 391kcal

Author: Monika Dabrowski

Equipment

• ▢
  Skillet
• ▢
  Medium oven dish

Ingredients

• ▢ 400 g cherries frozen, pitted
• ▢ 3 tbsp cherry jam/conserve
• ▢ 1½ tsp corn flour
• ▢ 100 g almond flour/ground almonds
• ▢ 50 g almond flakes
• ▢ 40 g oats
• ▢ 2 tbsp sugar
• ▢ 60 g butter cold, cubed

Metric - US Customary

Instructions

• Preheat the oven to 375 F/ 190 C/ gas mark 5.

  Start by making the cherry filling.  In a skillet/pan cook the cherries for a few minutes squashing the fruit with the back of a spoon until it releases lots of juice.  Stir in the jam and flour and cook for another minute or so until the mixture starts bubbling up.
• Pour the mixture into your oven dish.
• To make the crumble topping combine the ground almonds with the oats, butter and sugar.  Rub together using your fingertips and the palms of your hands until crumbly. 
• Stir in the almond flakes then scatter the mixture over the fruit without pressing down.  Bake in the centre of the oven for 25-30 minutes until golden brown. Remove from the oven and serve immediately.

Notes

• I used frozen rather than fresh cherries because frozen come already pitted! But if you prefer to use fresh cherries and don't mind spending a little extra time removing the stones that's absolutely fine too.  They will probably only need about 3 minutes in the pan (rather than 5 as with frozen).
• You can make the crumble topping by hand or in a food processor.
• You can prepare the crumble ahead and refrigerate for several hours before popping in the oven (ensure the filling has cooled before covering with the crumble mixture).
• I used ordinary rolled oats but you can use jumbo rolled oats for a coarser crumble.
• You can add seeds into the crumble topping mixture such as sunflower, chia and/or flaxseed.
• Best served hot on its own or with a dollop of natural or flavoured yogurt.
• Freeze the crumble uncooked, covered, for up to 3 months.

Nutrition

Serving: 1serving | Calories: 391kcal | Carbohydrates: 38g | Protein: 8g | Fat: 25g | Saturated Fat: 7g | Cholesterol: 26mg | Sodium: 90mg | Potassium: 286mg | Fiber: 6g | Sugar: 22g | Vitamin A: 351IU | Vitamin C: 7mg | Calcium: 88mg | Iron: 2mg

*Nutritional information is automatically generated and should be considered as an estimate.

Tried this Recipe? Pin it for Later!Mention @Monika8021 or tag #EverydayHealthyRecipes!