This comforting cherry apple crumble is a filling dessert that's also super easy to make. Using pantry staples and many ingredients you likely already have on hand, this fruity dessert comes together in under an hour. Plus, the oat topping on this dish gives you the option of serving it at breakfast or as an after-dinner dessert. So versatile and so good!
In my mind, fruit crisps and crumbles are pie's delicious cousins. They of course taste different but end up being less work for a similar result.
That's why I turn to my strawberry and apple crisp or dairy-free blueberry pear crumble if I'm looking to make something filling and cozy that takes a minimal amount of time.
For more breakfast treats with a different feel, try my:
- Oatmeal chocolate chip banana bread
- Small batch chocolate chip muffins (perfect for a smaller gathering!)
- Blueberry chocolate chip muffins
- White chocolate raspberry loaf cake (Impressive and pretty with a marbled ganache but easy to make!)
Jump to:
- 📋 Ingredients in this Fruit Crumble
- Best Results: Baking in Grams
- 📖 Step-by-Step Instructions for this Crisp Recipe
- Variations and Substitutions
- Steps for Making the Whipped Mascarpone Topping
- Storage
- 💭 Serving Instructions and Tips
- Common Questions about Crumbles and Crisps
- More Breakfast and Brunch Ideas
- Cherry Apple Crumble
📋 Ingredients in this Fruit Crumble
The recipe card contains all the steps, but here's the overview of what you'll need for the cherry apple crisp topping:
- Old-fashioned oats
- All-purpose flour
- Brown sugar
- Kosher salt
- Baking powder
- Ground cinnamon
- Garam masala or other similar spices* (see note below!)
- Slivered almonds
- Cold unsalted butter
For the fruit filling, you'll need:
- Large cooking apples
- Pitted sweet frozen cherries, thawed (Fresh cherries work, too, but I love that I don't have to remove the pits and whip out a cherry pitter with the frozen option!)
- Granulated sugar
- All-purpose flour
- Ground cinnamon
- Nutmeg
- Vanilla extract
- Almond extract
- Lemon juice
* Some blends of garam masala are more savory than sweet. You want the sweet variety! This is the blend I used.
The ingredient list should read something like this: cardamom, cinnamon, cloves, cumin, black pepper, coriander. That combination adds a little bit of an earthy, warm aroma with a hint of sweetness.
Best Results: Baking in Grams
If you’re not already, use a kitchen scale for accuracy in baking.
While I include cups and grams in my recipe cards, weighing your ingredients and writing or following a recipe using a standard metric like grams ensures consistency.
I highly recommend investing $30 or less in a kitchen scale.
📖 Step-by-Step Instructions for this Crisp Recipe
Step 1: Start with the filling for your fruit crisp. Measure and remove your dark sweet cherries from freezer to fully thaw.
Step 2: Next, in a small bowl, stir together flour, ground cinnamon, nutmeg, and granulated sugar.
Step 3: Peel apples then cut into bite-sized pieces.
Step 4: In a medium to large bowl, toss chopped apple chunks and thawed cherries with your almond and vanilla extracts as well as lemon juice. Sprinkle the top with your flour/sugar mixture and stir to evenly coat cherries. Transfer fruit mixture to a 9” by 2" pie dish.
Step 5: Next, make your apple and cherry crumble topping. Using a medium-sized bowl and whisk, mix together the old fashioned oats, flour, brown sugar, salt, baking powder, ground cinnamon, and garam masala. Fold your slivered almonds into the mixture.
Step 6: Next, cube your butter and then use your hands to distribute it into the mixture until it has a crumbly texture similar to wet sand.
Step 7: Fold in the slivered almonds and distribute crumble topping evenly over the apple cherry filling in your baking dish.
Step 8: Bake uncovered at 350˚F for 45-50 minutes, or until almonds are golden brown and cherry juices are bubbling at the edges. Let crumble cool at least 15 minutes before serving.
Variations and Substitutions
- Dairy-free - Swap out the butter for coconut oil in the topping, which is what I do with my blueberry pear crisp. This oil is a great alternative to using salted or unsalted butter because it adds an amazing smell and the fat needed to moisten the crumble topping.
- Nut-free - I include nuts here for some texture in this strawberry apple crumble, but you could ditch them entirely. Or swap in pecans if you prefer.
- Gluten-free - While I haven't tested this recipe with a GF flour, King Arthur and Bob's Red Mill brands gets good reviews.
- Different fruits - Have fun experimenting with alternative fruits! In lieu of the apples, you could use pears, peaches, or another more firm fruit. Blueberries and strawberries could work well in lieu of the juicy cherries here, too.
Steps for Making the Whipped Mascarpone Topping
Totally optional but extremely delish, this whipped mascarpone topping is a fun addition to your apple cherry crumble.
Step 1: Place your mascarpone, vanilla extract, and powdered sugar in a chilled mixing bowl and beat on a medium-low speed until creamy (about 45 seconds).
Step 2: Next, with your mixer still on a lower speed, slowly pour in your heavy cream and incorporate it fully. The appearance and consistency of your mascarpone will become more liquid-like.
Step 3: Then bump up your mixer's speed, and beat it until soft peaks form, about 2 minutes.
Step 4: Spread topping on individual crumble servings as needed before serving. If the crumble is warm, the mascarpone will melt a bit and give the same kind of effect as ice cream with warm pie. 🙂
Storage
While keeping this crumble in the refrigerator between servings, cover your dish with aluminum foil or preferably plastic wrap. This will keep it at its freshest.
You can also divvy up servings in an airtight container and keep in your fridge if that's easier for stacking.
💭 Serving Instructions and Tips
Serve it fresh - After letting the cherry apple crumble cool for at least 15 minutes on a cooling rack, scoop servings onto plates, bowls, or individual ramekins with a spatula or wooden spoon.
Reheating this crumble - This dessert is also delicious when reheated on day two.
Scoop the number of servings you need from the dish and heat them up in the microwave on individual plates.
If desired, add a topping after heating - The whipped mascarpone, yogurt or a scoop of vanilla ice cream would be delicious on this dish.
Common Questions about Crumbles and Crisps
This great article from Kitchn explains what cobblers, crumbles, and crisps have in common.
They're baked fruit dishes topped with some kind of pastry. However, baked biscuits usually top cobblers.
Crumbles and crisps are similar, each covered with a crumbly streusel-like topping.
However, it used to be that rolled oats were included in the topping and would make the dish crisp as it bakes. But often nowadays, people interchangeably use the terms "crumble" and "crisp."
I tend to use Granny Smith apples. Although I love sweet apples for eating, a tart apple is really nice here to balance out flavors.
This Food Network article is a handy guide on choosing the apple that's best for you.
Some crisp and crumble recipes call for dark or light brown sugar in the topping because it gives it more moisture.
If you prefer a crispier, crunchier topping, try tweaking the recipe by substituting some white sugar for the called for brown sugar. The topping will be paler and crunchier because it won't have the color or moisture that comes from using brown sugar.
Also, adding too much butter or oil can create a soggy, mushy topping.
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More Breakfast and Brunch Ideas
Cherry Apple Crumble
This easy cherry apple crumble is flavorful and fruity. On its own, it makes for a nice and cozy breakfast recipe, but you can also dress it up for other occasions and meals. Serve it alongside ice cream, whipped cream, or whipped mascarpone to make it even tastier and more decadent.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 1 9-inch baked crumble 1x
- Category: Dessert
- Cuisine: American
Ingredients
Crumble topping
- ⅔ cup (65 grams) old-fashioned oats
- ⅓ cup (45 grams) all-purpose flour
- ⅓ cup (65 grams) brown sugar
- ¼ teaspoon kosher salt
- ¼ tsp baking powder
- ½ teaspoon ground cinnamon
- 2 tsp garam masala*
- ¼ cup (25 grams) slivered almonds
- 6 tablespoons (80 grams) cold unsalted butter, cut into ½-inch cubes
Apple Cherry Filling
- 3 large cooking apples (like Granny Smith), cut into 1-inch chunks that are ¼ – ½ inch thick (900 grams)
- 2 cups (275 grams) of sweet frozen cherries, thawed
- ⅓ cup (80 grams) granulated sugar
- ¼ cup (30 grams) all-purpose flour
- ¼ tsp ground cinnamon
- Pinch of nutmeg
- 1 tsp pure vanilla extract
- ¼ tsp almond extract
- 1 T lemon juice
Optional lightly sweetened whipped mascarpone topping
- 4 oz (113 grams) of cold mascarpone, directly from the refrigerator
- ⅓ cup (40 grams) powdered sugar
- ¼ cup (57 grams) of cold heavy cream, directly from the refrigerator
- ¼ tsp vanilla extract
Instructions
For the Apple Cherry Filling:
- Preheat your oven to 350˚F.
- Measure and remove cherries from freezer to fully thaw.
- Peel apples then cut into bite-sized pieces.
- In a small bowl, stir together flour, ground cinnamon, nutmeg, and granulated sugar.
- In a medium bowl, toss apple chunks and thawed cherries with your almond and vanilla extracts as well as lemon juice. Sprinkle the top with your flour/sugar mixture and stir to evenly coat cherries. Transfer to a 9” by 2" pie dish.
For the Topping:
- In a medium bowl with a whisk, mix together the old fashioned oats, flour, brown sugar, salt, baking powder, ground cinnamon, and garam masala. Use your hands to distribute the cubed butter into the mixture until it’s crumbly and appears similar to wet sand. Fold in the slivered almonds and distribute crumble topping evenly over apple cherry filling.
- Bake uncovered at 350˚F for 45-50 minutes, or until almonds are golden brown and cherry juices are bubbling at the edges. Let crumble cool at least 15 minutes before serving; cherry juices will thicken as it cools - it's even better the second day!
Optional whipped mascarpone:
- Place mascarpone, powdered sugar, and vanilla extract into a chilled mixing bowl and beat on a medium-low speed until creamy (about 45 seconds).
- Next, with your mixer still on a lower speed, slowly pour in your heavy cream. Your mascarpone cheese will become more liquid in appearance and consistency.
- Once incorporated, bump up your mixer's speed and beat it until soft peaks form, about 2 minutes.
- Spread topping on warm individual crumble servings as needed before serving.
Notes
This dessert is delicious when reheated on day two. Just scoop the number of servings you need from the dish and heat them up in the microwave on individual plates. Then if desired, add your whipped cream, vanilla ice cream, or whipped mascarpone topping right before serving.
Note that the nutritional values are approximate and can vary based on specific ingredient brands and measurements. This crumble will provide approximately 8 servings, and this estimate does not include the optional topping.
Nutrition
- Serving Size: 1 scoop
- Calories: 313 kcal
- Sugar: 33.6 g
- Sodium: 6 mg
- Fat: 18.2 g
- Saturated Fat: 8.5 g
- Unsaturated Fat: 9.7 g
- Trans Fat: 0 g
- Carbohydrates: 51.8 g
- Fiber: 4.8 g
- Protein: 3.25 g
- Cholesterol: 30 mg
Matthew Frits
Nice combo of the cherry and apple. Going to make this with my girlfriend. Can you make a chocolate version of this recipe next??
Susan
Chocolate would definitely be a different take, BUT I'm sure could be fun to experiment with that flavor. 🙂 Glad you liked the cherry and apple combo!